PENGARUH PENAMBAHAN OLEORESIN DAUN JERUK PURUT (Citrus hystrix DC) PADA EDIBLE COATING TERHADAP PENGHAMBATAN KERUSAKAN OKSIDATIF DAN MIKROBIOLOGIS DAGING SAPI YANG DISIMPAN DI SUHU RENDAH

Abstract

The purpose of this study was to determine the effect of various concentrations of kaffir lime leaves oleoresin applied at edible coating against microbiological decay (TPC), oxidative damage (TBA) and physicochemical damage (TVB , pH and color)of beef during storage at 4±1°C. This research used Completely Randomized Design (CRD) with one factor, which was variety of kaffir lime leaves oleoresin concentration in edible coating solution that was 0 %, 0.05 %, and 0.15 %. Observations were done on days 0 , 4 , 7 , 10 , and 14. The results showed that the addition of kaffir lime leaves oleoresin on edible coating of beef affect the oxidative and microbiological damage. The addition of kaffir lime leaves oleoresin decreased the amount of microbes and stabilize TVB and TBA values. pH values did not change significantly during storage. The greater addition of oleoresin the more stable color of beef.