ISSN 2394-5125
 

Research Article 


BEEF SOUSAGE TRAITS ENHANCED WITH CELERY LEAF POWDER (APIUM GRAVEOLENS L.) AS ANTIOXIDANT SOURCE AND NATURAL PRESERVATIVES

Djoko Kisworo, Muhammad Yasin, Bulkaini, B.R.D. Wulandani, Sukirno, Chusnul Chotimah MR, Ahmad Fudholi.

Abstract
The study aims to determine the effect of celery leaf powder as antioxidant source and natural preservative on the raits of beef sausages; and to analyze the Nitrite residues in beef sausage during storage. An experimental Laboratory was used in this study. It was carried out at the Laboratory of Animal Products processing Technology, Faculty of Animal Science, and the Analytical Laboratory, Faculty of Mathematics and Natural Sciences, Mataram University. The research was conducted based on a Randomized Block Design (RCBD) with two factors such as celery powder and storage period, each treatment level was repeated 3 times. Data were analyzed using SAS software based on analysis of variance in significant level of 5%. During storage bacterial contamination tends to increase. Generally, it was indicate that at the level of celery was not effective to inhibit bacterial growth. Whereas Nitrate and Nitrite residues tend to decrease significantly during the storage period. Celery leaf powder which contains both Nitrate and Nitrite compounds can only inhibit the growth of acid-forming bacteria, it was reflected in the pH value which was increasing. In addition to Nitrate and Nitrite compounds, celery leaf powder can also be used as a source of antioxidant compounds, so that the possibility of fat damage in sausages can be inhibited.

Key words: Antioxidant, natural preservatives, celery, sausage


 
ARTICLE TOOLS
Abstract
PDF Fulltext
How to cite this articleHow to cite this article
Citation Tools
Related Records
 Articles by Djoko Kisworo
Articles by Muhammad Yasin
Articles by Bulkaini
Articles by B.R.D. Wulandani
Articles by Sukirno
Articles by Chusnul Chotimah MR
Articles by Ahmad Fudholi
on Google
on Google Scholar


How to Cite this Article
Pubmed Style

Djoko Kisworo, Muhammad Yasin, Bulkaini, B.R.D. Wulandani, Sukirno, Chusnul Chotimah MR, Ahmad Fudholi. BEEF SOUSAGE TRAITS ENHANCED WITH CELERY LEAF POWDER (APIUM GRAVEOLENS L.) AS ANTIOXIDANT SOURCE AND NATURAL PRESERVATIVES. JCR. 2020; 7(19): 4488-4497. doi:10.31838/jcr.07.19.526


Web Style

Djoko Kisworo, Muhammad Yasin, Bulkaini, B.R.D. Wulandani, Sukirno, Chusnul Chotimah MR, Ahmad Fudholi. BEEF SOUSAGE TRAITS ENHANCED WITH CELERY LEAF POWDER (APIUM GRAVEOLENS L.) AS ANTIOXIDANT SOURCE AND NATURAL PRESERVATIVES. http://www.jcreview.com/?mno=127679 [Access: September 15, 2020]. doi:10.31838/jcr.07.19.526


AMA (American Medical Association) Style

Djoko Kisworo, Muhammad Yasin, Bulkaini, B.R.D. Wulandani, Sukirno, Chusnul Chotimah MR, Ahmad Fudholi. BEEF SOUSAGE TRAITS ENHANCED WITH CELERY LEAF POWDER (APIUM GRAVEOLENS L.) AS ANTIOXIDANT SOURCE AND NATURAL PRESERVATIVES. JCR. 2020; 7(19): 4488-4497. doi:10.31838/jcr.07.19.526



Vancouver/ICMJE Style

Djoko Kisworo, Muhammad Yasin, Bulkaini, B.R.D. Wulandani, Sukirno, Chusnul Chotimah MR, Ahmad Fudholi. BEEF SOUSAGE TRAITS ENHANCED WITH CELERY LEAF POWDER (APIUM GRAVEOLENS L.) AS ANTIOXIDANT SOURCE AND NATURAL PRESERVATIVES. JCR. (2020), [cited September 15, 2020]; 7(19): 4488-4497. doi:10.31838/jcr.07.19.526



Harvard Style

Djoko Kisworo, Muhammad Yasin, Bulkaini, B.R.D. Wulandani, Sukirno, Chusnul Chotimah MR, Ahmad Fudholi (2020) BEEF SOUSAGE TRAITS ENHANCED WITH CELERY LEAF POWDER (APIUM GRAVEOLENS L.) AS ANTIOXIDANT SOURCE AND NATURAL PRESERVATIVES. JCR, 7 (19), 4488-4497. doi:10.31838/jcr.07.19.526



Turabian Style

Djoko Kisworo, Muhammad Yasin, Bulkaini, B.R.D. Wulandani, Sukirno, Chusnul Chotimah MR, Ahmad Fudholi. 2020. BEEF SOUSAGE TRAITS ENHANCED WITH CELERY LEAF POWDER (APIUM GRAVEOLENS L.) AS ANTIOXIDANT SOURCE AND NATURAL PRESERVATIVES. Journal of Critical Reviews, 7 (19), 4488-4497. doi:10.31838/jcr.07.19.526



Chicago Style

Djoko Kisworo, Muhammad Yasin, Bulkaini, B.R.D. Wulandani, Sukirno, Chusnul Chotimah MR, Ahmad Fudholi. "BEEF SOUSAGE TRAITS ENHANCED WITH CELERY LEAF POWDER (APIUM GRAVEOLENS L.) AS ANTIOXIDANT SOURCE AND NATURAL PRESERVATIVES." Journal of Critical Reviews 7 (2020), 4488-4497. doi:10.31838/jcr.07.19.526



MLA (The Modern Language Association) Style

Djoko Kisworo, Muhammad Yasin, Bulkaini, B.R.D. Wulandani, Sukirno, Chusnul Chotimah MR, Ahmad Fudholi. "BEEF SOUSAGE TRAITS ENHANCED WITH CELERY LEAF POWDER (APIUM GRAVEOLENS L.) AS ANTIOXIDANT SOURCE AND NATURAL PRESERVATIVES." Journal of Critical Reviews 7.19 (2020), 4488-4497. Print. doi:10.31838/jcr.07.19.526



APA (American Psychological Association) Style

Djoko Kisworo, Muhammad Yasin, Bulkaini, B.R.D. Wulandani, Sukirno, Chusnul Chotimah MR, Ahmad Fudholi (2020) BEEF SOUSAGE TRAITS ENHANCED WITH CELERY LEAF POWDER (APIUM GRAVEOLENS L.) AS ANTIOXIDANT SOURCE AND NATURAL PRESERVATIVES. Journal of Critical Reviews, 7 (19), 4488-4497. doi:10.31838/jcr.07.19.526