Djoko, Kisworo and Bulkaini, Bulkaini and Wulandani, Bq. Rani D and YASIN, MUHAMAD (2020) Beef Sousage Traits Enhanced With Celery Leaf Powder (Apium graveolens L) As Antioxidant Source And Natural Preservatives. Fakultas Peternakan. (Unpublished)
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Abstract
ABSTRACT: The study aims to determine the effect of celery leaf powder as antioxidant source and natural preservative on the raits of beef sausages; and to analyze the Nitrite residues in beef sausage during storage. An experimental Laboratory was used in this study. It was carried out at the Laboratory of Animal Products processing Technology, Faculty of Animal Science, and the Analytical Laboratory, Faculty of Mathematics and Natural Sciences, Mataram University. The research was conducted based on a Randomized Block Design (RCBD) with two factors such as celery powder and storage period, each treatment level was repeated 3 times. Data were analyzed using SAS software based on analysis of variance in significant level of 5%. During storage bacterial contamination tends to increase. Generally, it was indicate that at the level of celery was not effective to inhibit bacterial growth. Whereas Nitrate and Nitrite residues tend to decrease significantly during the storage period. Celery leaf powder which contains both Nitrate and Nitrite compounds can only inhibit the growth of acid-forming bacteria, it was reflected in the pH value which was increasing. In addition to Nitrate and Nitrite compounds, celery leaf powder can also be used as a source of antioxidant compounds, so that the possibility of fat damage in sausages can be inhibited.
| Item Type: | Other |
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| Keywords (Kata Kunci): | Antioxidant, natural preservatives, celery, sausag |
| Subjects: | S Agriculture > SF Animal culture |
| Divisions: | Fakultas Peternakan |
| Depositing User: | Ir Djoko Kisworo, M.Sc., Ph.D |
| Date Deposited: | 10 Nov 2021 00:16 |
| Last Modified: | 10 Nov 2021 00:16 |
| URI: | http://eprints.unram.ac.id/id/eprint/25636 |
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Beef Sousage Traits Enhanced With Celery Leaf Powder (Apium graveolens L) As Antioxidant Source And Natural Preservatives. (deposited 20 Oct 2021 23:45)
- Beef Sousage Traits Enhanced With Celery Leaf Powder (Apium graveolens L) As Antioxidant Source And Natural Preservatives. (deposited 10 Nov 2021 00:16) [Currently Displayed]
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