Pengaruh Ekstrak Propolis sebagai Edible Coating terhadap Karakteristik Kimia dan Aktifitas Antioksidan Daging Sapi pada Penyimpanan Suhu Ruang

  • Andre Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, IPB University, Indonesia
  • A. Apriantini Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, IPB University, Indonesia
  • C. Budiman Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, IPB University, Indonesia
DOI: https://doi.org/10.29244/jipthp.9.2.72-78

Abstract

This aim of this study is to determine the effect of using propolis extract as edible coating for beef
on chemical characteristics consisting of moisture content, malondialdehyde value and antioxidant
activity at room temperature storage. This research used randomized design with 4 treatments and 3
replications. The treatment applied in this study was immersing the meat in propolis extract with different
concentrations, that are 0.5%, 1.0%, and 1.5% propolis coating. Coating meat with the addition of
propolis extract was able to have a significant effect at a concentration of 0.5% on water content and the
antioxidant activity of coating meat (P <0.05). The addition of propolis extract at various concentrations
can maintain the quality of beef by reducing rancidity during storage. The increasing concentration of
propolis extract caused the decreasing of MDA value.

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Published
2021-06-30
How to Cite
Andre, A. Apriantini, & C. Budiman. (2021). Pengaruh Ekstrak Propolis sebagai Edible Coating terhadap Karakteristik Kimia dan Aktifitas Antioksidan Daging Sapi pada Penyimpanan Suhu Ruang. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 9(2), 72-78. https://doi.org/10.29244/jipthp.9.2.72-78
Issue
Vol. 9 No. 2 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Section
Articles