Pengembangan Teknologi Hurdle pada Pengolahan Bakso Melalui Kombinasi Blanching dan Penambahan Ekstrak Kunyit Serta Jahe
(Development of Hurdle Technology at Meatball Processing Through Combination of Blanching and Curcumin and Ginger Extract Addition)
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Yuli Witono
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Tamtarini
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Djoko Ponjto Hardani
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Ninik Sulistyowati
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
DOI:
ABSTRACT
Meatball processing technology which able to insure it’s safety and prolong the self life was necesarry to be researched. The importance technology to be carried out was development of hurdle technology, i.g. to combine blanching and curcumin and ginger extract addition. The research result showed that combination of blanching and curcumin and ginger extract addition successed to extend the meatball self life, such as: to inhibit microbe growing, to decrease water activity (Aw) and water content. The treatment also influenced on meat ball sensory, to decrease meatball whiteness value and texture. Development of hurdle technology for meatball processing by curcumin and ginger extract of 1,5% and blanching long of 10 minutes resulted the best synergy effect.
Keywords: hurdle technology, meatball, blanching, self life, ginger and curcumin
REFERENCES
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Published
20-06-2011
Issue
Vol. 5 No. 1 2011: Jurnal Agroteknologi
Pages
62-70
License
Copyright (c) 2011 Jurnal Agroteknologi
How to Cite
Novijanto, N., Ruriani, E., & Fahrudi TK. (2011). Strategi pemasaran dan peningkatan kualitas keripik sukun. Jurnal Agroteknologi, 5(1), 62-70.
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