BibTex Citation Data :
@article{JITAA17937, author = {D. Wulandari and R. Yuliatmo and S. Sugiyanto}, title = {The effect of coating of edible film from bovine split hide gelatin on beef meatballs properties}, journal = {Journal of the Indonesian Tropical Animal Agriculture}, volume = {43}, number = {2}, year = {2018}, keywords = {edible coating; gelatin; bovine split hide; beef meatballs}, abstract = { The aim of research was to determine the effect of the coating of edible film derived from bovine split hide gelatin on inhibiting microbiological damages and properties of the beef meatballs with different coating concentrations. The material used was gelatin types A (processed with acid cur ing agent) from the bovine split hide and glycerol . The c ompleted randomize design (CRD) with a factorial pattern of 3 x 3 was used in this study. The first factor was 3 levels of coating concentration (0, 5, and 10%) and the second factor was 3 levels of storage time at 10 o C (3 , 6 , and 9 days) . It was continued to Duncan's Multiple Range Test (DMRT) if the treatment indicated significant effect at a probability level of 5%. The results showed that the storage time and coating concentration affected the soluble protein, pH value, water holding capacity (WHC), and total plate count (TPC) in beef meatballs . Bovine split hide gelatin can be used as an edible coating on beef meatballs and extend the shelf time of beef meatballs . }, issn = {2460-6278}, pages = {177--183} doi = {10.14710/jitaa.43.2.177-183}, url = {https://ejournal.undip.ac.id/index.php/jitaa/article/view/17937} }
Refworks Citation Data :
The aim of research wasto determine the effect of the coating of edible film derived from bovine split hide gelatin on inhibiting microbiological damages and properties of the beef meatballs with different coating concentrations. The material used was gelatin types A (processed with acid curing agent) from the bovine split hide and glycerol. The completed randomize design (CRD) with a factorial pattern of 3 x 3 was used in this study. The first factor was 3 levels of coating concentration (0, 5, and 10%) and the second factor was 3 levels of storage time at 10oC (3, 6, and 9 days). It was continued to Duncan's Multiple Range Test (DMRT) if the treatment indicated significant effect at aprobability level of 5%.The results showed that the storage time and coating concentration affected the soluble protein, pH value, water holding capacity (WHC), and total plate count (TPC) in beef meatballs. Bovine split hide gelatin can be used as an edible coating on beef meatballs and extend the shelf time of beef meatballs.
Article Metrics:
Last update:
The interaction of chia mucilage-based edible film and transglutaminase enzyme on spent hen meat nuggets
Antimikrobiyal Film ve Kaplamaların Kırmızı Et ve Köftelerin Mikrobiyal Kalitesine Etkisi
Assessment of Meat Content and Foreign Object Detection in Cattle Meatballs Using Ultrasonography, Radiography, and Electrical Impedance Tomography Imaging
Development of active packaging film, based on Phyllanthus wightianus and their application to meat product preservation
Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research
Prediction of shelf life and sensory qualities of beef meatball with biodegradable taro starch-duck bone gelatin packaging at different storage temperatures
Last update: 2024-11-20 08:11:34
Improvement of Bovine Split Hide Gelatin quality by addition of soy protein isolate using transglutaminase enzyme
Faculty of Animal and Agricultural Sciences, Diponegoro University
Campus Drh. Soejono Koesoemowardojo,Jl. Prof. Soedarto, SH., Tembalang, SemarangIndonesia 50275
jitaa.undip@gmail.com
http://ejournal.undip.ac.id/index.php/jitaa
Phone/Fax: +62247474750
