Efektifitas Ekstrak Kayu Secang (Caesalpinia Sappan L.) Sebagai Bahan Pengawet Daging

Authors

  • Oktaf Rina Jurusan Teknologi Pertanian Politeknik Negeri Lampung
  • Chandra Utami W. Jurusan Teknologi Pertanian Politeknik Negeri Lampung
  • Ansori Ansori Jurusan Teknologi Pertanian Politeknik Negeri Lampung

DOI:

https://doi.org/10.25181/jppt.v12i3.215

Abstract

The aim of this research was to determine wood extract of secang and test usage of its as preservative in hash to microbiological test and organoleptic. Existence of component of brazilin give is specific in wood of secang that is ruddling chocolate if oxidized or in atmosphere of base. Wood extract of secang obtained of usage 1 kg of its which maserated during 144 hours were 17,6 ± 0,03. Usage of its about 1000 ppm was not yet given inhibition effect to growth of microbe in hash during inkubation about 6 hour. Colour in wood extract of secang were give change to hash colour become chocolate and influence hash organoleptic. Keywords : Wood of secang, extract, brazelein, hash

Downloads

Download data is not yet available.

References

Buckle, K. A, R.A. Edwards, G.H. Fleet dan M. Wootton, H. Purnomo dan Adiono (penerjemah), 1987,

Ilmu Pangan, UI-Press, Jakarta.

Cahyadi W., 2006, Analisis dan Aspek Kesehatan Bahan Tambahan Pangan, Sinar Grafika Offset,

Penerbit Bumi Aksara, Jakarta.

Desrosier, N.W., M. Muljohardjo (penerjemah), 1988, Teknologi Pengawetan Pangan, UI-Press, Jakarta.

Dianasari N., 2009, Uji Efektivitas Antibakteri Ekstrak Etanol Kayu Secang (Caesalpinia sappan L., )

terhadap Staphylococcus aureus dan Shigella dysentriae serta Bioautografinya, Skripsi,

Fakultas Farmasi, Universitas Muhammadiayah Surakarta, Surakarta.

Fajariah I. N., 2009, Uji Efektivitas Antibakteri Fraksi Etil Asetat Ekstrak Etanol Kayu Secang

(Caesalpinia sappan L., ) terhadap Staphylococcus aureus dan Shigella dysentriae serta

Bioautografinya, Skripsi, Fakultas Farmasi, Universitas Muhammadiayah Surakarta,

Surakarta.

Fazri,M. E., Uji Efektivitas Antibakteri Ekstrak Metanol Kayu Secang (Caesalpinia sappan L., ) terhadap

Helicobacter pylori secara in vitro, Skripsi, Fakultas Farmasi, Universitas Muhammadiayah

Surakarta, Surakarta.

Fellows.P., 1997, Food Processing Technology Principles and Practice, Woodhead Publishing Limited,

Cambridge England.

Holinesti R., 2009, Studi Pemanfaatan Pigmen Brazelein Kayu Secang (Caesalpinia sappan L.) sebagai

Pewarna Alami serta Stabilitasnya pada Model Pangan, Jurnal Pendidikan Keluarga UNP,

ISSN 2085-4285, Volume I, Nomor 2, 11-21.

Rusdi Udju D., Wahyu W. dan Sudiarto, 2005, Efek Ekstrak Kayu Secang (Caesalpinia sappan L.)

terhadap Angka Iod dan Peroksida Bungkil Kacang Tanah, J.Animal Production, Volume 7

(3) hal.150-155.

Safitri, R. 2002. Karakteristik Sifat Antioksidan secara in vitro Beberapa Senyawa yang terkandung

dalam Tanaman Secang ( Caeralpinia sappan L.). Disertasi. Program Pascasarjana Universitas

Padjajaran. Bandung

Published

2017-07-24

How to Cite

Rina, O., W., C. U., & Ansori, A. (2017). Efektifitas Ekstrak Kayu Secang (Caesalpinia Sappan L.) Sebagai Bahan Pengawet Daging. Jurnal Penelitian Pertanian Terapan, 12(3). https://doi.org/10.25181/jppt.v12i3.215

Issue

Vol. 12 No. 3 (2012)

Section

Artikel

License

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Lisensi Creative Commons