Addition of andaliman to shelf life of beef nugget

International Conference on Agriculture, Environment, and Food Security 2018

农业科学;生态环境科学

Hasnudi^1 ; Mirwandhono, R.E.^1 ; Siregar, G.A.W.^1

Faculty of Agriculture, Universitas Sumatera, Utara Medan, Sumatera Utara, Indonesia^1

关键词: 2-factors;    Anti-microbial properties;    Antibacterial compounds;    Completely randomized designs;    Phytochemical;    Shelf life;    Study methods;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/260/1/012060/pdf
DOI  :  10.1088/1755-1315/260/1/012060

来源: IOP

【 摘 要 】

This study aims to identify the antimicrobial properties found in andaliman and test to the shelf life of beef nuggets containing andaliman. This study method uses an exploratory method which begins with andaliman extraction and identification of antibacterial compounds. The next stage is the manufacture of beef nuggets that are treated (0; 0.5; 1; 1.5) % andaliman. The observed research parameters included: phytochemical test and contamination test (microbiology). This study uses Factorial 4x3 Completely Randomized Design (CRD) with 2 factors: factor 1: andaliman concentration and factor 2: shelf life. The result showed that Andaliman has antimicrobial properties. The 1.5% Andaliman concentration in beef nuggets (N3H0) has the best inhibitory power, because the andaliman beef nugget has the highest inhibitor when compared with other treatment.