DEWI SARTIKA ARIYANI, 060911068 (2013) THE INFLUENCE OF BACTERIOCIN AS A PRESERVATION OF BEEF TO EXTEND STORAGE AT 4°C. Skripsi thesis, UNIVERSITAS AIRLANGGA.
|
Text (ABSTRACT)
gdlhub-gdl-s1-2013-ariyanidew-25137-3.abst-t.pdf Download (193kB) | Preview |
|
![[img]](https://repository.unair.ac.id/style/images/fileicons/text.png) |
Text (FULLTEXT)
gdlhub-gdl-s1-2013-ariyanidew-25137-1.FULLTEXT.pdf Restricted to Registered users only Download (1MB) | Request a copy |
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: |
|
||||||
| Contributors: |
|
||||||
| 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 |