Manalagi Apple Peel Kombucha Coating Method As A Natural Preservatif on Beef: Pelapisan Kombucha Kulit Apel Manalagi (Malus sylvestris) sebagai Pengawet Alami pada Daging Sapi Segar

Kinanti Lestari; Lita Zakaria; Vania Rifda Violeta; Laila Sadiyah

doi:10.53342/pharmasci.v10i1.500

Authors

Kinanti Lestari Akademi Farmasi Surabaya
Lita Zakaria Akademi Farmasi Surabaya
Vania Rifda Violeta Akademi Farmasi Surabaya
Laila Sadiyah Akademi Farmasi Surabaya

DOI:

https://doi.org/10.53342/pharmasci.v10i1.500

Keywords:

daging sapi, , kombucha,, kombucha kulit apel manalagi, , pelapisan bahan makanan, , pengawet alami makanan,

Abstract

Beef is one of the main commodities in the food industry. Beef must undergo a preservation process so that the beef is protected from contamination by microorganisms to maintain their quality. Manalagi apple peel kombucha contains organic acids and phytochemical substances that can inhibit antimicrobial activity. The research used an experimental method with three formulations which were differentiated based on the concentration of apple peel in kombucha namlely FKA, FKB and FKC. Fresh beef samples were coated with each kombucha formulation and incubated for 6 hours and then tested for preference by 30 panelists and compared with the control. The results of the hedonic test showed that the panelists preferred beef that had been coated with FKA kombucha because it had a color that was not much different from the color of fresh beef. Meanwhile, the panelists preferred the odor of beef that had been coated with FKC kombucha because it had a fresher odor and was not smelly when compared to the control. Likewise, panelists preferred the texture of beef that had been coated with FKB and FKC kombucha because it felt the softest and most tender when compared to the control.

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