| dc.contributor.advisor | Fadhilatunnur, Harum | |
| dc.contributor.advisor | Rahayu, Winiati Pudji | |
| dc.contributor.author | Pranata, Andrew | |
| dc.date.accessioned | 2021-07-19T02:28:13Z | |
| dc.date.available | 2021-07-19T02:28:13Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/107540 | |
| dc.description.abstract | Tren konsumen baru-baru ini yang mengarah kepada minimnya pengunaan
pengawet pangan sintetis telah mendorong riset pengawet pangan alami. Ekstrak
jeruk yang kaya fenolik menjadi alternatif pengawet pangan natural yang memiliki
potensi aktivitas antimikroba tinggi dan relatif mudah diproduksi. Kajian literatur
dilakukan terhadap publikasi yang tersedia untuk menganalisis potensi ekstrak
jeruk kaya fenolik sebagai pengawet pangan. Fokus dari studi ini adalah komposisi
senyawa fenolik jeruk, metode ekstraksi, mode aksi antimikroba, dan aplikasi in situ ekstrak pada bahan pangan. Perkembangan baru ekstrak jeruk dalam edible
film/coating dan biosintesis nanopartikel logam juga dibahas dalam kajian ini.
Hasilnya ekstrak jeruk kaya fenolik memiliki potensi tinggi untuk digunakan
sebagai pengawet pangan yang mudah rusak, terutama jika dikombinasikan dengan
metode pengawetan yang lain. Perpanjangan umur simpan yang signifikan untuk
produk daging segar, susu, sayur dan buah dicapai tanpa pengaruh negatif terhadap
kualitas sensori. | id |
| dc.description.abstract | Recent consumer demands toward less use of synthetic food preservatives
have pushed the researches of naturally derived preservative. Citrus extracts that
are rich in phenolics, provide a promising natural alternative to conventional
synthetic preservatives due to its potent antimicrobial activity and relatively easy to
produce. Literature review on various publications was done to analyse the potential
of phenolic rich citrus extracts to be used as food preservatives. The emphasize of
this review were located on the composition of citrus phenolics, methods of
extraction, antimicrobial modes of action, and in-situ applications in food. Recent
developments of citrus extracts in edible film/coating and in biosynthesized
metallic nanoparticles were also discussed in this review. The results of this review
indicated a promising potential for phenolic rich citrus extracts to be used as food
preservatives for perishable foods, particularly when in combinations with other
hurdle technologies. Significant shelf life extension on fresh meat, dairy, vegetable,
and fruit products was achieved without negatively affecting the sensory qualities. | id |
| dc.language.iso | en_US | id |
| dc.publisher | IPB University | id |
| dc.title | Potentials of Phenolic Rich Citrus Extracts as Food Preservative: A Review | id |
| dc.title.alternative | Potensi Ektrak Jeruk Kaya Fenolik sebagai Pengawet Pangan: Sebuah Kajian Literatur | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | Antimicrobial | id |
| dc.subject.keyword | Extracts | id |
| dc.subject.keyword | Citrus | id |
| dc.subject.keyword | Phenolics | id |
| dc.subject.keyword | Preservative | id |
