UNIVERSITAS AIRLANGGA



Detail Article

Veterinaria Medika

ISSN 1979-1305

Vol. 6 / No. 2 / Published : 2013-07

Order : 1, and page :83 - 86

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Original Article :

The influence of bacteriocin as a preservation of beef to extend storage at 4°c-

Author :

  1. Ariani, D.S*1
  2. Harijani, Nenny*2
  3. Hariadi, Mas*3
  1. Student, Veterinary Public Health Department
  2. Faculty of Veterinary Medicine Airlangga University
  3. Faculty of Veterinary Medicine Airlangga University

Abstract :

The aim of this research was to determine the influence of addition of bacteriocin as the preservation of beef to extend storage at 4°C. 500 grams of fresh beef from Karangmenjangan market and 500 gramsfresh beef from Pucang market were used and divided into two groups for each market, after dipped inbacteriocin for 10 minutes and stored in refrigerator with temperature of 4°C. Every beef sample dividedinto two group, first was control group and the other was treatment group with the addition of bacteriocin.The replication for each sample has been done for 5 times in 5 days consecutively. Eber test was used todetermine the early spoilage process in beef. The result showed that dipping in bacteriocin for 10 minuteswas effective to extend the storage span of beef up to the minimum day of day 4 for samples from bothmarket.

Keyword :

Bacteriocin, Preservation , Beef, 4°C,


References :

Harijani, N.,,(2008) Eksplorasi dan Aktifitas Bakteriosin dari Bakteri Asam Laktat sebagai Antimikroba dalam Proteksi Pembusukan Bahan Pangan Asal Hewan Bogor : .

Ahmed, T., R. Kanwal.,(2004) Biochemical 86 Characteristics Of Lactic Acid Producing Bacteria And Preparation Of Camel Milk Cheese By Using Starter Culture. Pakistan : Pakistan Vet. J. 2: 24.





Archive Article

Cover Media Content

Volume : 6 / No. : 2 / Pub. : 2013-07
  1. The Influence Of Bacteriocin As A Preservation Of Beef To Extend Storage At 4°c-
  2. Influence Of Infusa Mangosteen Peel (gracinia Mangostana L) For Blood Glucose Levels Of Hyperglycemic Rats
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