Nurwantoro, Nurwantoro and Bintoro, V P and Legowo, A.M. and Purnomoadi, A. and Etza Setiani, Bhakti Garlic Antioxidant (Allium Sativum L.) to Prevent Meat Rancidity. Peer Review dll. (Unpublished)

	PDF (Prosiding) 1-s2.0-S2211601X15000152-main.pdf - Other Download (196kB)
	PDF (Turnitin) turnitin_c14.pdf - Other Download (800kB)

Abstract

A study conducted to determine antioxidants ability of garlic applied in beef fat. Garlic's antioxidants determination has the result in water immersion about 53,66%. The study used a completely randomized statistically design with 5x5 factorial. The first factor was the level of crushed garlic (0, 3, 6, 9 and 12% in w/w) then the second factor for storage time (3, 6, 9 and 12 days) at refrigeration temperature (3-5 °C). Thiobarbituric acid value (TBA) and beef fat level percentage were evaluated. The results show that there was an interaction (P<0.05) between the value of TBA and beef fat level percentage. Garlic crushed could reduce the level percentage of beef fat and slowdown the increasing TBA values during storage at refrigerator temperature.

Actions (login required)

View Item