Issue |
E3S Web Conf.
Volume 503, 2024
The 9th International Symposium on Applied Chemistry in conjuction with the 5th International Conference on Chemical and Material Engineering (ISAC-ICCME 2023)
|
|
---|---|---|
Article Number | 05001 | |
Number of page(s) | 8 | |
Section | Food Chemistry and Processing | |
DOI | https://doi.org/10.1051/e3sconf/202450305001 | |
Published online | 20 March 2024 |
The Organoleptic Evaluation of Chicken Meatball Preservation by Liquid Smoke Powder from Durian Rinds (Durio ziberthinus murr.)
1 Chemical Engineering Department, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
2 Climate Change Research Center, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
3 Halal Research Center, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
4 Research Center for Chemistry, Indonesian Institute of Sciences-National Research and Innovation Agency, Kawasan Puspitek Serpong, Tangerang Selatan, Banten 15314, Indonesia
* Corresponding author: mfaisal@usk.ac.id
Durian rind contains lignocellulosic biomass, such as cellulose, hemicellulose and lignin, which can be converted into liquid smoke powder. Thanks to the phenolic compounds and acetic acid in the smoke powder, it has antimicrobial effects and can be used as an alternative to food preservatives. The purpose of this study was to investigate the potential of liquid smoke powder from durian rind as a chicken meatball preservative through organoleptic analysis (aroma, texture and colour). Spray drying was used to convert durian rind liquid smoke into smoke powder, and two types of bacteria, Escherichia coli and Salmonella typhimurium, were used to test the antibacterial properties of the smoke powder. Organoleptic test data were analysed using the SPSS version 16 and one-way ANOVA, followed by the least significant difference (LSD) test. The results of antibacterial tests on the E. coli and Salmonella bacteria indicated that the smoke powder had an inhibition zone of 10.55 ± 1 and 8.130 ± 12 mm, respectively. The organoleptic evaluation of aroma, texture and colour suggested that the meatballs could be preserved for 64 h. Meanwhile, the pH test results indicated that the meatballs could only be stored for 60 h.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.