| dc.contributor.author | Purba, Resmayeti | |
| dc.contributor.author | Suseno, Sugeng Heri | |
| dc.contributor.author | Izaki, Ayu Fitri | |
| dc.contributor.author | Muttaqin, Syahrizal | |
| dc.date.accessioned | 2015-12-23T07:59:06Z | |
| dc.date.available | 2015-12-23T07:59:06Z | |
| dc.date.issued | 2014 | |
| dc.identifier.issn | 2221-0997 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/77151 | |
| dc.description.abstract | Food can be occur physical and chemical changes mainly spoilage. To avoid this, the food is often added preservatives. Food preservatives currently very concerned about his safety, especially formaldehyde is often used when very dangerous to health. Therefore, it is necessary to study a natural preservative to replace harmful chemical preservatives including liquid smoke and chitosan. This study aims to determine the shelf life of tofu and meatballs after addition of liquid smoke and chitosan. Giving liquid smoke and chitosan on tofu is done by immersion, while the meatballs made by mixing liquid smoke and chitosan into the boiling water of meatballs. Then samples tofu and meatballs were analyzed TPC and organoleptic tests. Results showed addition of liquid smoke with a concentration of 1.5% and chitosan 2.5% is able to extend the life of tofu and meatballs for three days. | id |
| dc.language.iso | id | id |
| dc.publisher | International Journal of Applied Science and Technology (IJAST) | id |
| dc.relation.ispartofseries | Vol. 4 No. 2;; | |
| dc.title | Application of Liquid Smoke and Chitosan as Natural Preservatives for Tofu and Meatballs | id |
| dc.type | Article | id |
| dc.subject.keyword | chitosan | id |
| dc.subject.keyword | liquid smoke | id |
| dc.subject.keyword | meatballs | id |
| dc.subject.keyword | natural preservative | id |
| dc.subject.keyword | tofu | id |
