Kinetika pertumbuhan mikrobia dan kemunduran mutu bakso daging terlapisi pati umbi kimpul yang diinkorporasi kalium sorbat
| Main Authors: | Warkoyo, Warkoyo, Rahardjo, Budi, Marseno, Djagal Wiseso, Karyadi, Joko Nugroho Wahyu |
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| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Universitas Gajah Mada
, 2015
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/57948/7/Warkoyo%20Rahardjo%20Marseno%20Karyadi%20-%20Active%20edible%20coating%20microbial%20growth%20kinetics%20potassium%20sorbate.pdf http://eprints.umm.ac.id/57948/ https://jurnal.ugm.ac.id/agritech/article/view/9420/6994 |
Daftar Isi:
- The rapidity of microbial growth as damage agents indicates quality deterioration of food as its substrate. The presence of active coatings on the surface of the food material will affect to both of microbial growth rapidity and food quality deterioration. The objectives of this research were to determine the kinetics of microbial growth and quality deterioration of X. sagittifolium starch-based coated meatballs incorporated with potassium sorbate. Various potassium sorbate concentration onedible coatings were tested in the research. Observation parameters included the number of microbes, protein content, TVB-N, weight losses, and texture. The results showed that the addition of potassium sorbate significantly affected the number of microbes, TVB-N, and texture. However, it did not significantly affect to the protein content and weight losses of meatballs. The number of microbes increased exponentially with the inhibition rate of 0.101 times of potassium sorbate concentration, while TVB-N and the texture of meatballs changed linearly with the inhibition rate of 0.584 and 0.036 times of potassium sorbate concentration respectively. The active starch-based edible coatings with 0.6% potassium sorbate incorporated increased the shelf life of meatballs up to 4 days, while the meatballs without coating only lasted less than 1 day