Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Sains Peternakan Nusantara
Efilia Tri Wahyu Utami
Program Studi Peternakan, Universitas Ma’arif Nahdlatul Ulama Kebumen, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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

Found 1 Documents
Search

 1 
AKTIVITAS BIOLOGIS MINYAK ATSIRI BIJI PALA PADA DAGING DAN PRODUK DAGING: REVIEW Efilia Tri Wahyu Utami
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 2 No. 02 (2022): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v2i02.560

Abstract

Indonesia has a variety of spices that have the potential to be used as a fortifying agent for meat and meat products. This review aims to collect and summarize available evidence from publications that directly measure the biological activity of essential oils present in nutmeg used in meat and meat products. This study uses the literature study method, the literature criteria used are articles reporting on the biological activity of nutmeg essential oil used in meat and meat products published from 2012 to 2022. Nutmeg (Myristica fragrans) is a spice-containing oil. The essential oil which is widely used in the food industry. The most common essential oil constituents found in nutmeg are sabinene, pinene, limonene, terpineol, terpinene. Its components vary depending on changes in soil type, location, origin, method of extraction, and environmental conditions. The addition of nutmeg essential oil can slow down the oxidation of proteins and lipids in meat, control the growth of Escherichia coli and Enterobacter aerogenes, reduce the level of contamination of Salmonella typhimurium and be able to extend the shelf life of meat and meat products to a certain extent.. Keywords: Essential oil, nutmeg, biological activity, meat, meat product
Co-Authors