Pengaruh Kemasan Daun Pepaya (Carica papaya L.) dan Daun Pisang (Musa paradisiaca L.) Terhadap Waktu Keawetan dan Kualitas Daging Sapi
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Institusion

Universitas Wijaya Kusuma Surabaya

Author

Faramudita, Intan Nurdiana

Subject

R Medicine (General) 

Datestamp

2021-09-30 03:06:36 

Abstract :
This study was conducted to determine the effect of beef which was wrapped in the papaya and banana leaves. The parameters of this study include physical characteristics, the start of the rotting process, and total germs. This research method used a Randomized Block Design with 12 treatments and 3 repetitions. Treatment P0 as the control, the beef wrapped in sterile plastic as P1, beef wrapped in papaya leaves as P2 and beef unwrapped as P3. The results of this study showed that there was no significant difference in the physical characteristics of the meat and the begining of the rotting process. The results of the analysis showed the amount of germs in beef with the other treatment durations beside 30 hours indicate a significant difference in beef which was wrapped in banana leaves. Keywords: Papaya leaf wrapping, banana leaf wrapping, organoleptic, eber and TPC 

File :
Abstrak.pdf
Laporan Cek Plagiasi 1.pdf