Open AccessAddition of andaliman to shelf life of beef nugget
Author(s) -
Hasnudi,
R. Edhy Mirwandhono,
Gontar Alamsyah Siregar
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/260/1/012060
Subject(s) - shelf life , antimicrobial , food science , factorial experiment , extraction (chemistry) , completely randomized design , phytochemical , mathematics , chemistry , biology , microbiology and biotechnology , statistics , chromatography , biochemistry
This study aims to identify the antimicrobial properties found in andaliman and test to the shelf life of beef nuggets containing andaliman. This study method uses an exploratory method which begins with andaliman extraction and identification of antibacterial compounds. The next stage is the manufacture of beef nuggets that are treated (0; 0.5; 1; 1.5) % andaliman. The observed research parameters included: phytochemical test and contamination test (microbiology). This study uses Factorial 4x3 Completely Randomized Design (CRD) with 2 factors: factor 1: andaliman concentration and factor 2: shelf life. The result showed that Andaliman has antimicrobial properties. The 1.5% Andaliman concentration in beef nuggets (N3H0) has the best inhibitory power, because the andaliman beef nugget has the highest inhibitor when compared with other treatment.