Studi Pengembangan Bahan Pengawet Bakso Berbasis Asam dan atau Garam Asetat

Posted by Sekilas Peternakan on

Monday 13 November 2017

Preservative is one of food additives that serve to prolong shelf life of food products, especially for perishable foods. One of preservatives has been use widely is acetic acid. Besides acetic acid, this study also used acetate salt as meatball preservatives. Meatball is a perishable food. It only has less than 24 hours shelf life in room storage condition. This study aims to extend meatball shelf life at least 3 days at room storage. The initial stage of this study is to determine type of preservatives that can prolong meatball’s shelf life. As the result, solution of acetic acid and garlic (Allium sativum L.) can extend meatball shelf life for 3 days. The preservatives solution made by combined acetic acid (25%) and sliced, mashed, and blended garlic with ratio 70:30. Acetic salt can not extend the meatball’s shelf life. The second stage is to determine the optimum concentration and to analyze the pH value, titratable acidity, texture and total microbes of preserved meatball. The preservatives solution is applied in two methods, coat and boil the meatball with the solution. Based on hedonic test, the best method of preservation is coating meatball with preservatives solution made by acetic acid with blended garlic.

keywords : meatball, acetic acid, preservative

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