Pengaruh Penambahan Berbagai Bahan Antimikroba terhadap Daya Awet Bakso Sapi Pada penyimpanan Suhu Kamar

Abstract

The aim of this study is to obtain longer shelf-life and also good quality of meat ball, stored at ambient temperature, by using chemical preservatives that Generally Recognized As Safe (GRAS). They are benzoate, nitrite, sulfite, paraben and the combination, used as a substitute of boric acid, which has legally forbidden applying on food products. Sensory evaluation along storage showed that Paraben-Sulfite and Benzoate-Nitrite having good quality than Nitrite and Paraben-Nitrite, indicated by no sliminess and mycelium evidence and also good chewiness on 2 days storage. Microbiology analysis signed that Paraben-Sulfite is more effective as an inhibitor by showing longer shelf-life (3 days) compare with Benzoate-Nitrite, Nitrite and Paraben-Nitrite (2 days).