Effect of Biodegradable Coating from Taro Starch-Duck Bone Gelatin on Chemical and Organoleptic Quality of Beef Meatballs During Room Temperature Storage Trias Ayu Laksanawati (a*), M. H. Khirzin (a), Karina Meidayanti (a), Adelia Aulia Nur Nabila (a)and Heri Septya Kusuma (b)
(a)Department of Agriculture, Politeknik Negeri Banyuwangi, Indonesia
*trias[at]poliwangi.ac.id
(b)Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional ^Veteran^ Yogyakarta, Indonesia
Abstract
Beef meatball is a perishable food, so packaging is required to minimize the effect of storage time at room temperature. In this study, storage of beef meatballs without packaging and beef meatballs with natural biodegradable coating taro starch-duck bone gelatin was carried out. Effect of using biodegradable coating on beef meatballs during storage 0, 6, 12, 18, 24 hours at room temperature on chemical properties and organoleptic of meatballs were examined. The experimental design used was a factorial Block Randomized Design. Mean differences were tested with Duncan^s New Multiple Range Test. The results of the statistical analysis showed that there was an interaction between the use of biodegradable coatings and the storage time. The use of biodegradable coatings had a significant effect (P<0.05) and storage time also had a significant effect (P<0.05) on chemical and organoleptic quality which increased the value of water content, decreased the value of water holding capacity, pH, protein content, fat content, as well as the organoleptic score. The application of a biodegradable coating taro starch-duck bone gelatin had a positive effect on the shelf life of beef meatballs during room temperature storage for 24 hours.
Keywords: biodegradable coating- duck bone gelatin- taro starch- beef meatballs
