Pengaruh Kemasan Edible Film Dari Tepung Gathot (Singkong Terfermentasi) Terhadap Karakteristik Kimiawi Sosis Ayam Di Suhu Ruang

Ratnaduhita, Astari; Wianto, Ardian Ozzy

doi:10.32585/ags.v6i1.2392

Cited by 1 publication

(1 citation statement)

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“…The edible coating used has a certain density so that the availability of oxygen on the surface of the sausage is reduced [25]. Ratnaduhita and Wianto [26] reported that chicken sausages coated with cassava flour-based edible film were better able to withstand the rate of oxidation compared to sausages without edible coating.…”

Section: Free Fatty Acidmentioning

confidence: 99%

Application of duck bone gelatin and sodium alginate-based edible coating materials on beef sausage quality during chilled storage

Habbib Khirzin,

Holik,

Laksanawati

et al. 2024

BIO Web Conf.

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Edible coating is an eco-friendly packaging that is starting to be widely used as a primary packaging for processed meats such as sausages. One of the raw materials for making edible coatings was gelatin extracted from duck bones. The combination of gelatin with sodium alginate was expected to improve the quality of sausages. This research was conducted to study the efficacy of duck bone gelatin and sodium alginate coating materials on beef sausage quality during chilled storage. A randomized group design was used as an experimental design with four replications. The independent variable was storage time. The result showed that free fatty acid, protein content, total microbial count, and weight loss increased during storage. Meanwhile, moisture content, pH, color, aroma, and texture decreased. Non-coated sausage during 2 weeks of storage had a free fatty acid value of 1.23%, protein content of 16.21%, TPC of 7.38 log cfu/g, weight loss of 13.94%, moisture content of 60.43%, pH of 5.62, color of 2.3, aroma of 1.5, and texture of 1.9. Sausages with edible coating for 4 weeks of storage had a free fatty acid of 1.34%, protein content of 15.95%, TPC of 6.92 log cfu/g, weight loss of 14.72%, moisture content of 59.73%, pH of 5.67, color of 1.9, aroma of 1.8, and texture of 2.1.

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Section: Free Fatty Acidmentioning

confidence: 99%