Application of star anise (illicium verum hook. F) extract as a natural preservative for beef meatball = Aplikasi ekstrak buah pekak (illicium verum hook. F) sebagai pengawet alami pada bakso sapi

Angelica, Angelica (2011) Application of star anise (illicium verum hook. F) extract as a natural preservative for beef meatball = Aplikasi ekstrak buah pekak (illicium verum hook. F) sebagai pengawet alami pada bakso sapi. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Star anise (Illicium verum Hook F.) has been used as culinary spices. Some studies had been done about antimicrobial compounds in star anise fruit and their ability to inhibit microbes’ growth. The aim of this research was to study the potential of star anise extract as a natural preservative for beef meatball. Selected extract of the research was ethanol extract which was based on the diameter of inhibition against microbes (3.00-24.25 mm). Minimum Inhibition Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were to determine by using Bloomfield (1991) method. The research used three different concentrations of MIC (3, 4 and 5 MIC). The microbiological test showed that beef meatball AA (research) and SS (commercial) soaked in solution 0 MIC were not accepted based on SNI since day 0 and day 1. Beef meatball AA and SS soaked in solution 3 and 4 MIC were accepted based on SNI until day 1. Beef meatball AA and SS soaked in solution 5 MIC was accepted based on SNI until day 2. Challenge test result showed that star anise ethanol extract can inhibit bacterial growth and the effectiveness of this extract is 74.00-99.98%.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Angelica, AngelicaNIM03420070104UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur D. R.NIDN0002106402UNSPECIFIED
Thesis advisorAmbarita, Mery T. D.NIDN0310127501UNSPECIFIED
Uncontrolled Keywords: Star anise; ethanol extract; antimicrobe; beef meatball
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:35
Last Modified: 20 Jul 2020 07:11
URI: http://repository.uph.edu/id/eprint/1152

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