Stabilitas Daging Ayam dengan Pelapisan Edible Coating Berbahan Kasein-Kitosan Selama Penyimpanan
| Main Authors: | Apriliyani, Mulia Winirsya, Rahayu, Premy Puspitawati, Manab, Abdul |
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| Format: | Article info application/pdf |
| Bahasa: | ind |
| Terbitan: |
Politeknik Negeri Jember
, 2020
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| Subjects: | |
| Online Access: |
https://publikasi.polije.ac.id/index.php/jii/article/view/2274 https://publikasi.polije.ac.id/index.php/jii/article/view/2274/pdf |
Daftar Isi:
- The purpose of this study were to determine the effect of the stability of the use of casein edible coatings and chitosan on chicken meat with different storage times in terms of peroxide numbers, iodine numbers, antioxidant activity, bacterial counts, S. aureus, E. coli, and Salmonella sp. The treatment of chicken meat coated with edible coating temperature of ± 8 oC with a difference of shelf life for 1 day, 4 days, 10 days, 12 days, 14 days and 21 days. Research data will be analyzed using Analysis of Variance and followed by Duncan's Multiple Range Test (UJBD) if there are significant differences. The results showed that chicken meat coated with casein chitosan edible coating with long storage treatment gave a very significant effect (P <0.01) on the value of iodine numbers, peroxide numbers, and antioxidant activity, ALT and S. aureus. Casein and chitosan edible coating can provide stability in a certain shelf life at a temperature of 8 oC.Â