relation: https://eprints.untirta.ac.id/50119/
title: Karakteristik Fisikokimia dan Mikrobiologi Daging Sapi Segar yang Disimpan pada Pad Penyerap Antimikroba dengan Variasi Ekstrak Cengkeh (Syzygium aromaticum) dan Jenis Bahan Pengemas yang Berbeda
creator: ALFIANI, RATU AYU AULIA
subject: Q Science (General)
subject: QR Microbiology
subject: S Agriculture (General)
subject: T Technology (General)
description: Beef carcass is a food product that easy to spoilage. Therefore, effective packaging was required to maintain its quality and slow spoilage during storage. Absorbent pads were used to help control humidity by absorbing meat juices. These pads were enhanced with antimicrobial substances, such as clove extract, to improve their effectiveness in slowing spoilage. Additionally, beef carcass storage was supported by using low-permeability packaging materials. This study applied a one-factor Completely Randomized Design (CRD) experimental setup involving three stages: analyzing the characteristics of absorbent pads with clove extract concentrations of 0.5%, 1%, and 1.5%; applying these pads to fresh meat; and using Polyethylene Terephthalate (PET), Polypropylene (PP), and wrap as packaging materials for beef carcass. Parameters measured included water absorption, thickness, Scanning Electron Microscopy (SEM), antibacterial properties of the absorbent pads, water absorption by the pads, water loss, water content, pH, Total Volatile Basic Nitrogen (TVBN), color, water activity, texture, and Total Plate Count (TPC) of the meat. The results of this study showed that in stage 1, the addition of clove extract to the absorbent pad reduced the physicochemical and microbiological characteristics of the absorbent pad in the parameters of water absorption capacity and pad thickness. However, the addition of clove extract to the pad increased the antimicrobial effectiveness against E. coli, S. aureus, S. typhi, and B. cereus. Stage 2 showed that the addition of clove extract to the absorbent pad reduced the physicochemical and microbiological characteristics of beef in the parameters of water absorb pad, water loss, moisture content, TVBN, and pH. The absorbent pad with 0.5% clove extract was found to be the best concentration. The final stage showed that the use of low-permeability packaging such as PET resulted in a reduction of the physicochemical and microbiological characteristics of beef in the parameters of water loss, Aw, and L* chromaticity, and increased the pH, hardness, and springiness of the beef.
date: 2025-06-28
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/50119/1/Ratu%20Ayu%20Aulia%20Alfiani_4444200084_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/50119/2/Ratu%20Ayu%20Aulia%20Alfiani_4444200084_01.pdf
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identifier: https://eprints.untirta.ac.id/50119/3/Ratu%20Ayu%20Aulia%20Alfiani_4444200084_02.pdf
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identifier: https://eprints.untirta.ac.id/50119/4/Ratu%20Ayu%20Aulia%20Alfiani_4444200084_03.pdf
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identifier: https://eprints.untirta.ac.id/50119/5/Ratu%20Ayu%20Aulia%20Alfiani_4444200084_04.pdf
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identifier: https://eprints.untirta.ac.id/50119/6/Ratu%20Ayu%20Aulia%20Alfiani_4444200084_05.pdf
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identifier: https://eprints.untirta.ac.id/50119/7/Ratu%20Ayu%20Aulia%20Alfiani_4444200084_Ref.pdf
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identifier: https://eprints.untirta.ac.id/50119/8/Ratu%20Ayu%20Aulia%20Alfiani_4444200084_Lamp.pdf
identifier:   ALFIANI, RATU AYU AULIA  (2025) Karakteristik Fisikokimia dan Mikrobiologi Daging Sapi Segar yang Disimpan pada Pad Penyerap Antimikroba dengan Variasi Ekstrak Cengkeh (Syzygium aromaticum) dan Jenis Bahan Pengemas yang Berbeda.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.