Pengaruh Suhu Penyimpanan terhadap Kualitas Sosis Kering Jamur Tiram Putih (Pleurotus ostreatus)

Heryani, Susi; Aviana, Tita; Wardayanie, Ning Ima Arie; Hasrini, Reno Fitri

doi:10.32765/wartaihp.v37i2.4300

Cited by 3 publications

(3 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This decrease in water activity is one of the added benefits of using Angkak in dry sausages besides increasing antioxidant activity and product color. According to [11], that the water activity in dry sausages is determined by the storage temperature, the increase in the aw value at room temperature incubators, due to the absorption of moisture from the surrounding air.…”

Section: Water Activity (Aw)mentioning

confidence: 99%

Antioxidant and physico-chemical activity of dry sausage laying chicken meat with addition of number as curing materials

Rumondor,

Tamasoleng,

Tinangon

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Angkak is one type of natural dye that can be applied to the manufacture of sausages. Angkak is fermented rice using Monascus spp yeast. Aside from being a natural coloring agent, Angkak can also be used as an antioxidant. This study aims to examine the antioxidant activity and physico-chemistry of dry sausage meat 0f culled laying hens added with Angkak as a curing agent. The design used was a Completely Randomized Design (CRD), the percentage of Angkak treatments were: R0 = 0%, R1 = 0.5%, R2 = 1%, R3 = 1.5% and R4 = 2% and each treatment was repeated 4 times. The results showed that the addition of Angkak to dried sausages had a very significant (P<0.01) effect on antioxidant and physico-chemical activities. The conclusion of this study is the addition of Angkak as curing up to 2% can produce antioxidant activity and physico-chemical quality of dried sausages of rejected chicken meat.

show abstract

Section: Water Activity (Aw)mentioning

confidence: 99%

Antioxidant and physico-chemical activity of dry sausage laying chicken meat with addition of number as curing materials

Rumondor,

Tamasoleng,

Tinangon

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…This reflected a 0.8 and 0.93% increase of FFA for the edible coating sausage and control treatment during chilled storage, respectively. The decrease in the quality of sausages during storage occurs due to oxidation reactions and fat hydrolysis, which produce free fatty acids [21]. Oxidation reactions and fat hydrolysis can occur quickly in the presence of water content in foodstuffs [22].…”

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.

View full text Add to dashboard Cite

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.

show abstract

“…The value of water activity (Aw) can also be influenced by temperature and storage time because if food is not stored at the right temperature and time it will help accelerate the microorganism's growth. According to Heryani et al (2020) Aw can be affected by temperature and storage time.…”

Section: Water Activity (Aw)mentioning

confidence: 99%

The Effect of The Addition of Skim Milk Powder to Broiler Liver Nuggets on Physicochemical and Organoleptic Quality

Amertaningtyas

Evanuarini

Mutia

et al. 2023

JITEK

View full text Add to dashboard Cite

Chicken nuggets are a popular product among the public, but because of the relatively high price, not all people can consume them. The development of innovation in processed nugget products is increasingly diverse, such as using chicken liver added skim milk powder to improve nutritional quality, physical quality, and consumer preferences. The purpose of this research was to determine the effect of the addition of skim milk powder on broiler liver nuggets in terms of moisture content, water activity (Aw), and physical quality. The research method was a laboratory experiment with a completely randomized design (CRD) is P0 (0%), P1 (5%), P2 (7%), and P3 (10%) for differences adding skim milk powder and the data were analyzed using analysis of variance or ANOVA. The results showed that the addition of skim milk powder was not significantly different (P>0.05) on moisture content, water activity (Aw), texture, and physical quality of yield and color (L*, a*, b*), but had an effect on significantly (P<0.05) in organoleptic (color, taste, and odor) and some of the essential amino acids. The conclusion was that the addition of skim milk powder on 10% was used as a treatment best with moister content, water activity (Aw), and texture, than for physical quality, the best addition was 10% for yield, color, tasteMand color L* (brightness), a* (redness) b* (yellowness). As a reference for further research can compare other commodity types of the liver.

show abstract

Pengaruh Suhu Penyimpanan terhadap Kualitas Sosis Kering Jamur Tiram Putih (Pleurotus ostreatus)

Cited by 3 publications

References 16 publications

Antioxidant and physico-chemical activity of dry sausage laying chicken meat with addition of number as curing materials

Antioxidant and physico-chemical activity of dry sausage laying chicken meat with addition of number as curing materials

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

The Effect of The Addition of Skim Milk Powder to Broiler Liver Nuggets on Physicochemical and Organoleptic Quality

Contact Info

Product

Resources

About