Karakterisitik Edible Film Berbahan Whey Dangke dengan Penambahan Karagenan (CHARACTERISTICS OF EDIBLE FILM BASED DANGKE WHEY WITH CARRAGEENAN ADDITION)
نویسندگان
چکیده
منابع مشابه
Chemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage
The effects of whey protein (12%) and sodium alginate (0.5%) on chemical, microbial and sensory changes and shelf life in kilka during frozen storage are investigated for up to 6 months. Total bacteria count and Staphylococcus bacteria counts(2 / 51 and 1 / 44 log CFU/g) in coated samples showed decrease in comparison with control samples(3.21- 2.28 log CFU/g). Moisture of coated samples had s...
متن کاملWhey protein based edible food packaging films and coatings
Packaging systems are intended to protect the food from its surroundings acting as physical/mechanical, chemical and microbiological barrier to maintain quality, safety, and to prolong the packaged food shelf-life. Food quality and its average shelf-life are decreased when the foodstuff interacts with its environment gaining or losing moisture and aroma, or taking oxygen leading to oxidative ra...
متن کاملphysicochemical and mechanical properties of edible film containing kefiran-whey protein
this study prepared new edible composite film by blending kefiran with whey protein. the film-forming solutions used different ratios of kefiran to whey protein (70/30, 50/50, 30/70, 10/90) and were cast at room temperature. the effects of the addition of whey protein on the physical, mechanical and water-vapor permeability (wvp) properties of the film were investigated. it was found that an in...
متن کاملChemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage
The effects of whey protein (12%) and sodium alginate (0.5%) on chemical, microbial and sensory changes and shelf life in kilka during frozen storage are investigated for up to 6 months. Total bacteria count and Staphylococcus bacteria counts(2 / 51 and 1 / 44 log CFU/g) in coated samples showed decrease in comparison with control samples(3.21- 2.28 log CFU/g). Moisture of coated samples had s...
متن کاملEvaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia
Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life of the cheese are affected by several factors such as denaturation temperature, enzyme concentration, moulding pressure, coating, and ripening. The objective of this study was to...
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ژورنال
عنوان ژورنال: Jurnal Veteriner
سال: 2018
ISSN: 2477-5665,1411-8327
DOI: 10.19087/jveteriner.2018.19.2.291