THE INFLUENCE OF BACTERIOCIN AS A PRESERVATION OF BEEF TO EXTEND STORAGE AT 4°C

DEWI SARTIKA ARIYANI, 060911068 (2013) THE INFLUENCE OF BACTERIOCIN AS A PRESERVATION OF BEEF TO EXTEND STORAGE AT 4°C. Skripsi thesis, UNIVERSITAS AIRLANGGA.

[img]
Preview
Text (ABSTRACT)
gdlhub-gdl-s1-2013-ariyanidew-25137-3.abst-t.pdf

Download (193kB) | Preview
[img] Text (FULLTEXT)
gdlhub-gdl-s1-2013-ariyanidew-25137-1.FULLTEXT.pdf
Restricted to Registered users only

Download (1MB) | Request a copy
Official URL: http://lib.unair.ac.id

Abstract

The aim of this research was to determine the influence of addition of bacteriocin as the preservation of beef to extend storage at 4°C. 500 grams of fresh beef from Karangmenjangan market and 500 grams fresh beef from Pucang market were used and divided into two groups for each market, after dipped in bacteriocin for 10 minutes and stored in refrigerator with temperature of 4°C. Every beef sample divided into two group, first was control group and the other was treatment group with the addition of bacteriocin. The replication for each sample has been done for 5 times in 5 days consecutively. Eber test was used to determine the early spoilage process in beef. The result showed that dipping in bacteriocin for 10 minutes was effective to extend the storage span of beef up to the minimum day of day 4 for samples from both market

Item Type: Thesis (Skripsi)
Additional Information: KKC KK KH.48/13 Ari i
Uncontrolled Keywords: BACTERIOCIN
Subjects: R Medicine
Divisions: 06. Fakultas Kedokteran Hewan
Creators:
CreatorsNIM/NIDN
DEWI SARTIKA ARIYANI, 060911068UNSPECIFIED
Contributors:
ContributionNameNIDN/NIDK/NUP
ContributorNenny Harijani, Dr., drh., M.SiUNSPECIFIED
Depositing User: Ms noviyanti wulandari
Date Deposited: 01 Jul 2013 12:00
Last Modified: 18 Jul 2016 06:09
URI: http://repository.unair.ac.id/id/eprint/20548
Sosial Share:

Actions (login required)

View Item View Item