Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Hasil Peternakan
T, Rialita
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary

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

Found 1 Documents
Search

 1 
PENGARUH PENGGUNAAN EKSTRAK KULIT BIJI KAKAO SEBAGAI BAHAN PENGAWET ALAMI BAKSO SAPI PADA PENYIMPANAN SUHU RUANG Kayaputri, Indira Lanti; Y, Cahyana; T, Rialita; D, Kurniati; D. M, Sumanti; H.R, Arifin; S, Pratiwi; Gina, F
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.45869

Abstract

Meatball is a processed meat product that is easily damaged. Utilization of cocoa bean skin as a natural preservative is expected to increase the value of cocoa bean skin. The purpose of this study was to determine the exact concentration of the best cocoa bean extract as a natural preservative of cow meatballs at room temperature storage. The research method used is correlation regression method with 4 treatments and 2 replications. The treatment consisted of addition of cocoa bean extract with concentration 0%, 30%, 37,5%, and 45%. There was a correlation between the length of storage with the result of the cow meatballs observation which showed that the addition of cocoa bean extract with 30% concentration had the best characteristic, because at 24 hours total microbial 2,4 × 104 cfu / g, the amount of S. aureus bacteria equal to 1.0 × 102 cfu / g, and the number of E. coli bacteria of 9,0 × 101 cfu / g. The above components show the results of the analysis is still within the limits of SNI No. 01-3818-2014.
Co-Authors D, Kurniati D. M, Sumanti Gina, F H.R, Arifin Indira Lanti Kayaputri S, Pratiwi Y, Cahyana