Microbiological And Sensory Quality of Beef Rollade Coating With Modified Canna Edulis Starch Edible Film Incorporated With Cumin (Cuminum Cyminum) Oil
| Main Authors: | Ridawati, Ridawati, Alsuhendra, Alsuhendra, Wardhini, Indah Sukma |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2011
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| Subjects: | |
| Online Access: |
http://repository.ut.ac.id/2382/1/fmipa201124.pdf http://repository.ut.ac.id/2382/ |
Daftar Isi:
- Microorganism responsible most degradation process in foods which are commonly delayed with application with antimicrobial compounds. The inclusion of strongly flavoured antimicrobial cumin oil in edible film allow it as natural preservatives in beef rollade’s products. The effect of cumin oil on the microbiological changes and sensory properties of beef rollade was investigated. The beef rollade samples were coating with Modified Canna edulis starch Edible Film Incorporated with Cumin (Cuminum cyminum) Oil (in the amounts 0.2%, 0.4 and 0.8%) and without it then they were stored at 25°C (room temperature). The influence of storage time on changes microorganism growth was investigated, as well as its sensory quality. It was found that the addition of the cumin oil to the edible film caused a significant effect of the microbiological and sensory quality of beef rollade. The study results showed that the rollade beef coated with edible film containing the cumin oil which had been in room temperature 25°C, presented a better sensory quality and had a shelflife longer, in relation to the quality and shelf-life of the control samples.