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Purba, Novita Rahmi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Materials Science & Nanotechnology Physics

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Application of edible coating made of rabbit bone Gelatin and Gambir (Uncaria gambier Roxb.) extract for improving the shelf life of beef sausages Purba, Novita Rahmi; Umar Santoso; Manikharda
Journal of Natural Sciences and Mathematics Research Vol. 11 No. 1 (2025): June
Publisher : Faculty of Science and Technology, Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jnsmr.v11i1.23192

Abstract

The increase in rabbit breeding and consumption would result in bone waste that leads to environmental the accumulation and pollution. Rabbit bones can be used as an alternative source of gelatin, which can used as an edible coating material. Edible coatings can be applied to beef sausage, which is prone to deterioration. The addition of gambir extract can act as an antioxidant and antibacterial agent to maintain the quality of beef sausage during storage. This study aimed to determine the effect of gambir extract on an edible coating made of rabbit bone gelatin and its application to beef sausage during storage. The results showed that the addition of gambir extract at concentrations of 0.1%, 0.2%, and 0.3% increased the antioxidant activity in the edible coating with a range of 21 – 50%RSA. In addition, the gambir extract was also able to inhibit the growth of E. coli and S. aureus. Edible coatings were applied to beef sausages stored at 4 – 7 °C for 15 days. Based on the results of hardness, pH, total plate count, peroxide value, and thiobarbituric acid number test of beef sausage, it was shown that the application of an edible coating of rabbit bone gelatin containing gambir extract was better in maintaining the quality of beef sausage during storage. Sensory evaluation was performed on beef sausage on day 0 using 9 trained panelists. The sensory attributes tested were gambir odor, gelatin odor, bitter taste, and sour taste. Sensory evaluation using a difference test revealed no significant difference (p>0.05) between sausages without coating and those coated with the film containing 0.3% gambir extract.
Co-Authors Manikharda Umar Santoso