KUALITAS DAGING SAPI DENGAN KEMASAN PLASTIK PE (Polyethylen) dan PLASTIK PP (Polypropylen) DI PASAR ARENGKA KOTA PEKANBARU
ABSTRAK: The objective of this
study was to know the influence of two kinds of plastic packing, i.e.
Polyethylen (PE) and Polypropylen (PP), for total plate count, moisture, crude
protein, pH I;Uld cooking loss of the fresh meat. The experiment was designed
using completely randomized block design with three treatments of packaging
(Le. unpacking as control, PE plastic packing and PP plastic packing) and three
blocks of sampling day. The result showed that the packaging using PE and PP
plastics decreased bacteria contamination, moisture, pH, cooking loss and
maintained of crude protein of the fresh meat. The PP plastic better than the
PE plastic in maintain the meat quality.
Keyword: Fresh meat, Packing,
Polyethylen, Polyprapylen
Penulis: HAFRI YANTI, HIDAYATI
DAN ELFAWATI
Kode Jurnal: jppeternakandd080002
