POTENSI EDIBLE FILM ANTIMIKROBA SEBAGAI PENGAWET DAGING
| Autor: | Maskiyah (Maskiyah), Juniawati (Juniawati), Evi Savitri Iriani |
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| Jazyk: | English<br />Indonesian |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Buletin Peternakan, Vol 39, Iss 2, Pp 129-141 (2015) |
| Druh dokumentu: | article |
| ISSN: | 0126-4400 2407-876X |
| DOI: | 10.21059/buletinpeternak.v39i2.6718 |
| Popis: | Fresh meat are highly perishable due to their enriched nutrient composition which is easily contaminated by almost any microorganisms. The application of antimicrobial edible films is one of the effective method to extend the shelf life of fresh meat. This study aimed to get antimicrobial edible films formula that have the potential to preserve fresh meat. The study consisted of several steps: 1) research for making a fresh garlic extract, 2) extraction of gelatin from chicken feet, 3) formulation and manufacturing of antimicrobial edible films and 4) the application of edible films on fresh meat. Gelatin-based antimicrobial edible films was the best one that can be applied on fresh meat. Characteristics of the antimirobial edible film: color L 97.28; elongation: 20 mm; tensile strength |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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