The Effect of Storage Time and Number of Layers on The Physicochemical Properties of Beef Sausages Coated with Gelatin-Carrageenan M. Habbib Khirzin1, Trias A. Laksanawati1, Dewiarum Sari1, Laily Y. Susanti2, R. Febriyanti1, S. Fadhila1, Chotijah1
1Agriculture Department, Politeknik Negeri Banyuwangi, 68461, Indonesia
2Science Education, UIN Kiai Haji Achmad Siddiq Jember, 68136, Indonesia
Abstract
Edible coating is a type of primary packaging that has been widely used in processed meat products. Several previous studies have reported that edible packaging can extend the shelf life of a product. However, studies regarding the effect of the number of layers on shelf life have not been thoroughly researched. This research aims to determine the effect of the number of layers and storage time on the quality of beef sausages with a gelatin-carrageenan coating. A completely randomized factorial design was used as the research design, with the first factor being the number of layers and the second factor being the storage time. The research data were analyzed using analysis of variance (ANOVA). The research results showed that differences in the number of layers, storage time, and the interaction of the two treatments had a significant effect (P<0.05) on reducing water content, weight loss, and increasing the water holding capacity and pH value of beef sausage. The best treatment was the C3T5 treatment, with a water content value of 65.49%, weight loss of 4.11%, water holding capacity of 47.48%, and a pH value of 5.86. All of these values still meet Indonesian national standards after 35 days of storage.
Keywords: Edible coating, gelatin-carrageenan, number of layers, sausage, storage time
