PENGARUH PENAMBAHAN EKSTRAK DAUN SALAM TERHADAP UMUR SIMPAN BAKSO
ABSTRACT: Meatball was
Indonesian favorite food made from meat, seasoning and additives. Meatball was
perishable due to high water content and nutrition therefore to increase it
shelf life there was a need to add natural preservative that have the ability
to prevent the growth of microorganism. The aims of the research was to
determine the effect of addition on bay leaves extract to the meatball
characteristics. The research was conducted using experimental method. The
independent variable was bay leave concentration, consist of four stages there were
1%, 2% and 3%. Dependent variables consist of organoleptic characteristics,
microorganism using Total Plate Count method, were measure each 2 days during 6
days storage. Result showed addition of bay leave extract can extend meatball
shelf life in room temperature for two days. After two days, meatball was
deteriorated shown by high number of microorganisms, off-flavor, soft texture
Penulis: Tantri Yulianti, Dewi
Cakrawati
Kode Jurnal: jppertaniandd170568
