PENGARUH EKSTRAK DAUN THE HIJAU (CAMELLIA SINENSIS) PADA PEMBUATAN NAGET DAGING SAPI TERHADAP DAYA AWET

Jurnal Peternakan Nusantara

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Title PENGARUH EKSTRAK DAUN THE HIJAU (CAMELLIA SINENSIS) PADA PEMBUATAN NAGET DAGING SAPI TERHADAP DAYA AWET
 
Creator Faiqoh, Areza Febriyanti
 
Description Green tea (Camellia sinensis) contains active compounds in the form of polyphenols which can function as natural preservatives for food products as nuggets. This study was conducted to study the effect of using green tea leaf extract on the process of making beef nuggets for shelf life (total number of bacteria, rancidity and early spoilage), and determine the best concentration of green tea leaf extract which can produce the best preservation of beef nuggets. This research was conducted at the Animal Product Processing Technology Laboratory (TPPP), Faculty of Animal Husbandry and Test Service Laboratory, Faculty of Agricultural Industrial Technology, Padjadjaran University on March 2019. This research was conducted experimentally using a Randomized Complete Design with the utilization of green tea leaf extract in 0, 0.5, 1, and 1.5%, the measured variable is the total number of bacteria, rancidity and early spoilage. The results showed that the addition of green tea leaf extract 0,5% (P2), 1% (P3), and 1,5% (P4) had a significant effect (P<0,05) on the total number of bacteria, value of rancidity and time of early spoilage compared to 0% (P1). Addition of green tea leaf extract in 1.5% to beef nuggets gave the best results for the shelf life of beef nuggets with the total number of bacteria 99.71 × 105 CFU/g, the value of rancidity 0.53 mg malonaldehyde/kg, and the time of early spoilage was 1061.20 minutes.Keywords :  green tea, Nuggets, total number of bacteria, rancidity, early spoilage
 
Publisher Universitas Djuanda Bogor
 
Contributor
 
Date 2020-10-17
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ojs.unida.ac.id/jpnu/article/view/2097
10.30997/jpn.v6i2.2097
 
Source JURNAL PETERNAKAN NUSANTARA; Vol 6, No 2 (2020); 75-82
2550-0740
2442-2541
10.30997/jpn.v6i2
 
Language eng
 
Relation https://ojs.unida.ac.id/jpnu/article/view/2097/pdf
 
Rights Copyright (c) 2020 JURNAL PETERNAKAN NUSANTARA
 

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