Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Riset Industri Hasil Hutan
Nurmilatina Nurmilatina
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PEMANFAATAN CUKA KAYU GALAM (Melaleuca sp.) DENGAN BERBAGAI PERLAKUAN SEBAGAI PENGAWET ALAMI TELUR ASIN Nurmilatina Nurmilatina; Fatmir Edwar
Jurnal Riset Industri Hasil Hutan Vol 7, No 2 (2015)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1011.845 KB) | DOI: 10.24111/jrihh.v7i2.1226

Abstract

Melaleuca sp. very abundant in South Kalimantan and mostly used as firewood.  Utilization of wood vinegar now it has expanded, including as a food preservative.  This is because it contains with phenolic compounds, carbonyl and acid compounds which useful as antimicrobial, antioxidant, forming smell, flavor and color. This study purpose to know  influence of concentration and soaking time wood vinegar of Melaleuca sp on organoleptic and microbiological salted eggs. This research used randomized block design with two factors,  that is concentration of wood vinegar and soaking time. The best result based on the parameters accordance with SNI 01-2891-1992 about salted egg, obtained in 3 weeks storage at room temperature with a 10% concentration ofand soaking time 1 hour. Results obtained by the value of flavor is 4.00; color 3.90; appearance 3.90; salt 4,500%; negative Salmonella and Staphyloccocus 0 colonies g.Keywords: wood vinegar, Melaleuca Cajuput, food preservative, salted eggs
Co-Authors Fatmir Edwar