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dc.contributor.advisorArief, Irma Isnafia
dc.contributor.advisorWulandari, Zakiah
dc.contributor.authorSitumorang, Dea Marsally
dc.date.accessioned2013-03-22T07:17:12Z
dc.date.available2013-03-22T07:17:12Z
dc.date.issued2013
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/61606
dc.description.abstractMeat is a food material which contains high nutritions that needed by human. People often consume some foods which contain artificial preservative, characterized poison and carcinogenic. Bacteriocin was a natural preservative produced by Lactobacillus plantarum 2C12. The aim of this research was to study the physical, chemical and organoleptic quality of sausage during storage time. The treatments of preservative addition were sausage without preservative addition, sausage with nitrit addition 0,3 %, or sausage with bacteriocin addition 0,3 %. The treatments of long storage were 0 day, 3 days, 6 days, and 9 days. The treatments of preservative addition and storage time were influential to physical, chemical of the sausage. Sausage of bacteriocin addition was better than sausage of nitrit additionen
dc.subjectBogor Agricultural University (IPB)en
dc.subjectbacteriocinen
dc.subjectLactobacillus plantarumen
dc.subjectsausageen
dc.titleAplikasi Bakteriosin sebagai Pengawet terhadap Kualitas Fisik dan Kimia serta Organoleptik Sosis Daging Sapi Selama Penyimpananen


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