ANALYSIS EFFECT OF ADDING MANGOSTEEN PEEL XANTHONE EXTRACT (GARCINIA MANGOSTANA) ON THE QUALITY OF BEEF SMART COATING Dafa Rafi^ul Laudza1, M. Seftian Afandi1, Ardian Yhosi Setyawan1, M. Zinedine Al Khawarizmy2, Abdul Manab2*
1Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
2 faculty of engineering, University Brawijaya, Malang 65145, Indonesia
Abstract
Abstract. Beef is a healthy source of protein for consumers, but beef has a problem that is perishable. The problem of decreased beef freshness is related to several processes such as the activity of various types of bacteria, biochemical reactions, and lipid oxidation. Discoloration, damage to amino acids and fatty acids are the results of the decay process characterized by the formation of various volatile organic compounds, especially biogenic amines. Many cases in the community are sick because they consume beef that has decreased in quality, thus increasing attention to improve beef quality control such as smart coating packaging. On the other hand, mangosteen peel contains xanthone compounds that have strong antimicrobial and antioxidant activities and can be utilized as a packaging material in beef smart coatings. The purpose of this study was to determine the effect of mangosteen peel xanthone extract on beef smart coating in terms of antioxidant activity, antimicrobial activity and pH value. The experimental design used was a completely randomized design (RAL). The results showed that the addition of mangosteen rind xanthone extract had a very significant effect on antimicrobial and antioxidant smart coatings, but had no effect on the pH value of smart coatings. the addition of xanthone extract also had a significant effect on the pH value of smart coatings.
Keywords: Keywords: smart coating, beef, xanthone, antioxidant and antimicrobial.
Topic: Animal Products and Sustainable Post-Harvest Technology
