Výsledky vyhledávání - "Laksanawati Trias A."

Akademický článek

Prediction of shelf life and sensory qualities of beef meatball with biodegradable taro starch-duck bone gelatin packaging at different storage temperatures

Autor: Laksanawati, Trias Ayu, Khirzin, M.H., Meidayanti, Karina, Kusherawati, Putri Aprilia, Kusuma, Heri Septya, Darmokoesoemo, Handoko, Iqbal, Munawar

Publikováno v: In Applied Food Research June 2024 4(1)

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Akademický článek

Effect of biodegradable coating from taro starch-duck bone gelatin on chemical and organoleptic quality of beef meatballs during room temperature storage

Autor: Ayu Laksanawati Trias, Khirzin M.H., Meidayanti Karina, Aulia Nur Nabila Adelia, Septya Kusuma Heri

Publikováno v: BIO Web of Conferences, Vol 90, p 01001 (2024)

Beef meatball is a perishable food, so packaging is required to minimize the effect of storage time at room temperature. In this study, storage of beef meatballs without packaging and beef meatballs with natural biodegradable coating taro starch-duck

Externí odkaz: https://doaj.org/article/1430b71889ec46bb9a2092af5002a345

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Akademický článek

Application of duck bone gelatin and sodium alginate-based edible coating materials on beef sausage quality during chilled storage

Autor: Habbib Khirzin Muhammad, Holik Abdul, Laksanawati Trias A., Wildan Habibi Muhammad, Fatmawati Aisha R., Firani Yuris B.A.

Publikováno v: BIO Web of Conferences, Vol 90, p 01002 (2024)

Edible coating is an eco-friendly packaging that is starting to be widely used as a primary packaging for processed meats such as sausages. One of the raw materials for making edible coatings was gelatin extracted from duck bones. The combination of

Externí odkaz: https://doaj.org/article/e7b930620eb04f27908380b456ea6577

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