PENGARUH OLEORESIN DAUN JERUK PURUT (Citrus hystrix DC.) PADA EDIBLE COATING TERHADAP KUALITAS SOSIS SAPI BEKU

Abstract

Sausages is a nutritious and perishable food so that it needs treatment to extent the shelf life. The aim of
this research was to find out the effect of kaffir lime leave oleoresin on beef sausage quality such as
microbiological and physicochemical characteristic during frozen storage (-10±2°C). The completely
Randomized Design (CRD) was used with one factor was the concentration of kaffir lime leave oleoresin in
edible packaging at 0%, 0.05%, and 0.15%.. The observations were done more 0, 1, 2, 3, and 4 months. The
results showed that the addition of kaffir lime leave oleoresin on edible packaging affect the beef sausage
quality. With lower amount of microbes and more stabilize color of beef sausage. The increase of kaffir lime
leave oleoresin decreased TVB and pH value of beef sausage.
Keywords: beef sausage, Citrus hystrix, edible packaging, oleoresin