APPLICATION OF VINEGAR AS BIOPRESERVATIVE TO INHIBIT Salmonella typhimurium IN FRESH CHICKEN MEAT

Juniawati, Juniawati; Miskiyah, Miskiyah; Widaningrum, Widaningrum

doi:10.21059/buletinpeternak.v41i2.13596

Cited by 4 publications

(2 citation statements)

References 10 publications

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“…The longer the pH will decrease or become more acidic. In line with Juniawati et al (2017) said that the effectiveness of banana peel vinegar at room temperature is better than at cold temperatures. This is thought to be because at room temperature, there is a decrease in pH value during storage while at cold temperatures there is no change in pH.…”

Section: Resultsmentioning

confidence: 82%

Processing of Your Banana Peel Waste (Mussa paradisiaca) into Organic Vinegar with the Addition of Acetobacter aceti bacteria

Armi,

Husainah,

Sembiring

et al. 2023

jppipa, pendidikan ipa, fisika, biologi, kimia

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This study aims to determine the process of processing Awak banana peel waste (Musa paradisiaca) into organic vinegar by giving Acetobacter aceti bacteria and to determine the use of Acetobacter aceti bacteria to affect the processing of Awak banana peel waste into organic vinegar. This research was conducted from September to October 2022 at LAB MIPA USM, Banda Aceh. The method used in this study is a complete randomized design (RAL) with a 1 factorial pattern, namely the addition of Acetobacter aceti bacteria (P0=0%, P1=10%, P2=20%, P3=30% and P4=40%). Based on the results of the study, it shows a good treatment obtained at P1, namely with the addition of Acetobacter aceti bacteria as much as 10%. While the lowest results were obtained in P0 treatment without the addition of Acetobacter aceti bacteria. The results of the ANAVA test on vinegar color, vinegar taste, vinegar aroma and vinegar PH showed a real difference and the results of research on the amount of acetic acid obtained were (P0 = 0.6%, P1 = 6%, P2 = 4.8%, P3 = 4.2%, P4 = 3%). Then your banana peel waste can be used as a basic ingredient for making organic vinegar and Acetobacter aceti bacteria have a positive effect on processing your banana peel waste into organic vinegar.

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Section: Resultsmentioning

confidence: 82%

Processing of Your Banana Peel Waste (Mussa paradisiaca) into Organic Vinegar with the Addition of Acetobacter aceti bacteria

Armi,

Husainah,

Sembiring

et al. 2023

jppipa, pendidikan ipa, fisika, biologi, kimia

View full text Add to dashboard Cite

show abstract

“…This condition was caused by the inhibition of bacterial growth and protein denaturation during storage by organic acids present in FCW. Organic acids from coconut water and banana peels vinegar can be used as antimicrobials in food ( Juniawati et al, 2018). The bacteria in the meat will denature the protein so that the pH of the meat also increases (Kim et al, 2019).…”

Section: Ph Of Broiler Breast Meatmentioning

confidence: 99%

The Effectiveness of Marination with Fermented Coconut Water on Physical, Microbic, and Organoleptic Quality of Broiler Breast Meat

Septinova¹,

Sofia²,

Ratih³

et al. 2023

AAVS

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This research was conducted to determine the effect of long marinating using fermented coconut water (FCW) and storage time at cold temperatures (5 o C) on the physical, microbial, and organoleptic qualities of broiler breast meat. The study was conducted in a completely randomized design with a nested pattern with 0 minutes or control (M0), 40 minutes (M1) and 80 minutes (M2) as the main factor; and storage time of 7 days (S1) and 14 days (S2) as nesting factors. The results showed that marinating (40 and 80 minutes) of broiler breast meat with FWC had a significant effect on reducing pH, total meat bacteria, and raw meat color, but not on water holding capacity (WHC), cooking loss, organoleptic (raw meat odor, color, odor, and the taste of cooked meat). Storage time at cold temperatures (5 o C) for 7 and 14 days affected the decrease in cooking loss, total bacteria, but not pH, and WHC of control and marinated meat. The 40 minutes of marinating using FWC can be applied to get the best quality of broiler breast meat up to 14 days of storage.

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Value Addition in Coconut Water

Rethinam¹,

Krishnakumar

2022

Coconut Water

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APPLICATION OF VINEGAR AS BIOPRESERVATIVE TO INHIBIT Salmonella typhimurium IN FRESH CHICKEN MEAT

Cited by 4 publications

References 10 publications

Processing of Your Banana Peel Waste (Mussa paradisiaca) into Organic Vinegar with the Addition of Acetobacter aceti bacteria

Processing of Your Banana Peel Waste (Mussa paradisiaca) into Organic Vinegar with the Addition of Acetobacter aceti bacteria

The Effectiveness of Marination with Fermented Coconut Water on Physical, Microbic, and Organoleptic Quality of Broiler Breast Meat

Value Addition in Coconut Water

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