Edible coating application of Kecombrang leaves to reduce gourami sausage damage

Latifasari, Nurul; Naufalin, Rifda; Wicaksono, Rumpoko

doi:10.1088/1755-1315/250/1/012055

Cited by 7 publications

(6 citation statements)

References 1 publication

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“…In processed meat products, including sausages, nitrate or nitrite salts are often added to produce processed meat products with attractive colors and extend their shelf life. Excessive use of nitrites will cause a reaction between nitrites and amino and amide components in meat which causes the formation of toxic nitrosamine compounds [3].…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Chicken Sausage Incorporated with Andaliman Fruit Powder as Natural Preservatives at Cold Storage

Julianti,

Lubis

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This research was conducted to evaluate the quality of chicken sausage mixed with Andaliman Fruit Powder (AFP) in cold storage. The study was conducted using a completely randomized factorial design with the addition of AFP (A) as factor I consist of Ao = control (0%), A1 = 0.5%, A2 = 1.0%, and A3 = 1.5%, and storage time at cold temperatures (10 ± 2°C) (S) as factor II consist of So = 0 days, S1 = 7 days, S2 = 14 days, and S3 = 21 days. The sausages were packaged in vacuum plastic packaging. The addition of AFP significantly (p<0.01) decreased the cooking loss and Free Fatty Acids (FFA) of sausages, but increased the Water Holding Capacity (WHC), texture, organoleptic values of tenderness, texture, juiciness, and overall acceptability of sausages. During storage there was a significant increase (p<0.01) in the FFA, texture, WHC, but the organoleptic values of texture, elasticity, juiciness, and overall acceptability were not significantly different (p>0.01) during storage. The interaction between the addition of andaliman fruit powder and storage time only had a significant effect (p<0.01) on the WHC value of the sausages. From this study it was concluded that 1.5% of AFP could be used effectively to maintain the quality of sausages for 21 days of storage, while sausages without the addition of AFP could only maintain the quality for 7 days of storage at cold temperatures.

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Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Chicken Sausage Incorporated with Andaliman Fruit Powder as Natural Preservatives at Cold Storage

Julianti,

Lubis

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Natural edible coatings as a safe and eco-friendly preservative are now receiving significant attention to extend the shelf life and delay deterioration in different kinds of fruits and vegetables (Dai et al, 2020;Latifasari et al, 2019). By providing an external protective thin layer of edible material, edible coatings are capable of mitigating the deterioration of a commodity.…”

Section: Introductionmentioning

confidence: 99%

Preservation of strawberry fruit with an Aloe vera gel and basil ( Ocimum basilicum ) essential oil coating at ambient temperature

Mohammadi

Tanaka

2021

J. Food Process. Preserv.

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Strawberry deterioration accelerates after harvesting when the fruit are exposed at ambient temperature. Therefore, it is imperative to utilize efficient methods to mitigate the deterioration of fruit at ambient temperature. In the current study, harvested strawberries were coated with Aloe vera gel either alone or mixed with essential oil from basil plant. Coated strawberries were stored at ambient temperature (20°C) for 7 days and successfully retained their postharvest quality during storage. Scanning electron microscopy was used to examine the fracture morphology of coated and uncoated fruits.Application of coatings, specially the combination of Aloe vera with basil oil, reduced weight loss, respiration rate, degradation of vitamin C, and color change. Additionally, fungal growth was intensively prevented at room temperature. Finally, sensory analyses revealed positive results for the coatings on visual aspect. The results demonstrated that application of Aloe vera-basil oil complex coating is an effective method to preserve the postharvest quality and extend shelf life of strawberry fruit at room temperature. Novelty impact statement:• Combination of Aloe vera gel coating and basil oil preserved postharvest quality of strawberry fruit at ambient temperature.

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“…The short shelf life has inspired meatballs producers to use preservatives, such as acetic acid, benzoate acid, or nitrate and nitrite. However, the use of preservatives is restricted to a particular limit, and excessive dosage would impose detrimental effects on consumers' health (Latifasari et al, 2019). Therefore, it is necessary to extend the shelf life of meatballs using natural preservatives that exhibit antimicrobial and antioxidants properties.…”

Section: Introductionmentioning

confidence: 99%

Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs Products

Naufalin

Wuryatmo

Wicaksono

et al. 2021

JAP

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This study aims to determine the effect of the type and concentration of preservative powder with foam-mat drying method to produce optimal beef meatballs products seen from the chemical, sensory, and antioxidant evaluation. This study used an experimental method with a randomized block design with the factors being studied were the type of powder of kecombrang plant parts, namely flowers and stems with the concentrations used, namely 0%, 1%, 2%, and 3%. Physicochemical analysis was performed on moisture content, pH, and total protein hydrolyzed (Formol test). The sensory evaluation was carried out by 25 trained people using the descriptive and hedonic testing methods on a scale of 1-5 (very dislike to very much like). Meanwhile, the best treatment from the results of physicochemical and sensory evaluation was analyzed of bioactive compounds (antioxidants) was carried out on total flavonoids and total phenols. The results showed that the best treatment combination was the type of flower preservative with a concentration of 2% which had characteristics with an average moisture content of 57.19 ± 5.71%, pH 7.1 ± 0.21, hydrolyzed protein content (Formol) 1.40 ± 0.35%, whitish-gray color (2.72 ± 1.40), scents of meat and kecombrang (3.64 ± 0.49), slightly chewy texture (3.52 ± 0.65), flavored with meat and kecombrang (3.68 ± 0.75), is rather preferenced by panelists (3.12 ± 0.97), and results of antioxidants evaluation were total flavonoids 2.42 mg QE / 100 mg, total phenolic 179.53 mg QE / 100 mg. The concentration of kecombrang flower and stems powder suitable for adding to beef meatballss is seen from the physicochemical and sensory evaluation up to 2%.

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Edible coating application of Kecombrang leaves to reduce gourami sausage damage

Cited by 7 publications

References 1 publication

Quality Evaluation of Chicken Sausage Incorporated with Andaliman Fruit Powder as Natural Preservatives at Cold Storage

Quality Evaluation of Chicken Sausage Incorporated with Andaliman Fruit Powder as Natural Preservatives at Cold Storage

Preservation of strawberry fruit with an Aloe vera gel and basil ( Ocimum basilicum ) essential oil coating at ambient temperature

Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs Products

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