Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/59961
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dc.contributor.advisorWulandari, Zakiah
dc.contributor.advisorArief, Irma Isnafia
dc.contributor.authorRetno Putri K. D.
dc.date.accessioned2013-01-29T06:21:12Z
dc.date.available2013-01-29T06:21:12Z
dc.date.issued2009
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/59961
dc.description.abstractSausages are a food product that has been consumed by many people in the world. Sausages are normally processed with nitrite in order to keep them endure longer before they are consumed. After further study has been conducted, it is now known that nitrite contains elements that are carcinogenic, therefore further researches has been conducted to find an alternative for nitrite as a food preservative. Antimicrobial Subtract from Lactic Acid Bacteria Lactobacillus sp. (1A5) are suspected to be a natural form of alternative preservatives. Those conducted research are designed to study and explore the sausages physical, chemical, and sensory characteristics of the product, with submersion the sausages in antimicrobial subtract, then storing them at different period of time in refrigerated storage. This research gave a variety of result. The pH and peroxide level were very influenced by those two methods, while the water absorption was influenced by the different period of time method, only. Those two methods were not significantly affected to physical and chemical component. The sensory test has a different result in every criteria of quality, except the ooze level and firmness that are not significantly different.en
dc.description.abstractSosis adalah salah satu bahan pangan yang sudah banyak dikonsumsi oleh masyarakat dunia. Penggunaan nitrit sebagai bahan pengawet membuat sosis memiliki daya simpan yang lama. Setelah diketahui bahwa nitrit ini bersifat karsinogenik, maka dicari bahan alami alternatif untuk menggantikan nitrit. Substrat antimikroba Bakteri Asam Laktat Lactobaccilus sp. 1A5 diduga dapat menjadi bahan pengawet alami alternatif ini. Penelitian bertujuan untuk mengetahui sifat fisik, kimia, dan organoleptik sosis sapi dengan perendaman substrat antimikroba pada lama penyimpanan yang berbeda.IND
dc.publisherIPB (Bogor Agricultural University)
dc.subjectbeef sausageen
dc.subjectlactic acid bacteriaen
dc.subjectrefrigerated storageen
dc.titleBeef Sausages Physical, Chemical and Sensory Characteristics; By Submersion the Lactobacillus sp. (1A5) Antimicrobial Subtract and Refrigerated Storage.en
dc.titleKarakteristik Sifat Fisik, Kimia, Dan Organoleptik Sosis Sapi Dengan Perendaman Dalam Substrat Antimikroba Lactobacillus sp. (1A5) Pada Penyimpanan Suhu Dingin.IND
Appears in Collections:UT - Animal Production Science and Technology

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