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Purnama Darmadji
Gadjah Mada University
Agriculture, Biological Sciences & Forestry

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Effect of Chitosan on Meat Preservation Purnama Darmadji; Masathoshi Izumimoto
Indonesian Food and Nutrition Progress Vol 3, No 2 (1996)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.50

Abstract

The effect of chitosan as preservative on the qualities of meat including microbiological, chemical, sensory and color qualities were examined In liquid medium chitosan 0.01% inhibited the growth of some spoilage and pathogenic bacteria such as Bacillus subtilis, Escherichia coli, Pseudomonas fragi and Staphylococcus aureus. At 0.1% concentration it also inhibited the growth of meat starter cultures, Lactoba¬cillus plantarum, Pediococcus Pentosaceus and Micro-coccus varians. In meat, during incubation at 30°C for 48 hours or storage at 4°C for 10 days, chitosan inhib¬ited the growth of spoilage bacteria, reduced lipid oxi¬dation, putrefaction and resulted in better sensory test. Chitosan also had a good effect on the development of red color of meat during storage.
Optimization of Cinnamaldehyde Production from Cinnamon Leaf (Cinamomum burmanii Nees ex BI Yustina Wuri Wulandari; Purnama Darmadji; Budi Rahardjo
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.103

Abstract

Cinnamaldehyde was the major constituent of the hark and leaf oil of Cinnamomum burmannii Blume. The first production of C. hurmannii is the hark powder for flavoring industry and the second product is essential oil. The essential oils as well as cinnamon flavor is a potent antimicrobial and antifugal activities, ayuverdic medicine and the antipyretic. The production and functional properties of essential oil from bark or leaf of C. hurmannii depend on cinnamaldehyde content. The objective of this experiment was to establish optimum processing condition of cinnamaldehyde production from cinnamon leaf. The essential oil ofcinnamon leaf was produced by water and steam distillation method with three factor experiments: bulk density, power distillation and distillation time. The Optimal gf. three factor process were evaluated using Response Surface Methodology with mathematic, statistic and matlab programs. The result showed that the optimal production of cinamaldehyde compound from the leaf oft:. burmannii were producing at hulk density 16.769 kg./m3. power to produce of steam 1252 watt, and distillation time 3,027 hour.
Co-Authors Budi Rahardjo Masathoshi Izumimoto Yustina Wuri Wulandari