The Organoleptic Evaluation of Chicken Meatball Preservation by Liquid Smoke Powder from Durian Rinds (Durio ziberthinus murr.)
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...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/33/e3sconf_isac-iccme2023_05001.pdf |
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| author | Kamaruzzaman Suraiya Faisal Muhammad Mukhlishien Hidayat Taufik Illahi M. Dimas Anugrah Desvita Hera |
| author_facet | Kamaruzzaman Suraiya Faisal Muhammad Mukhlishien Hidayat Taufik Illahi M. Dimas Anugrah Desvita Hera |
| author_sort | Kamaruzzaman Suraiya |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-24T20:23:12Z |
| format | Article |
| id | doaj.art-e22e4e474e8d464c90056f565d94854f |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-04-24T20:23:12Z |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-e22e4e474e8d464c90056f565d94854f2024-03-22T07:56:07ZengEDP SciencesE3S Web of Conferences2267-12422024-01-015030500110.1051/e3sconf/202450305001e3sconf_isac-iccme2023_05001The Organoleptic Evaluation of Chicken Meatball Preservation by Liquid Smoke Powder from Durian Rinds (Durio ziberthinus murr.)Kamaruzzaman Suraiya0Faisal Muhammad1Mukhlishien2Hidayat Taufik3Illahi M. Dimas Anugrah4Desvita Hera5Chemical Engineering Department, Faculty of Engineering, Universitas Syiah KualaChemical Engineering Department, Faculty of Engineering, Universitas Syiah KualaChemical Engineering Department, Faculty of Engineering, Universitas Syiah KualaChemical Engineering Department, Faculty of Engineering, Universitas Syiah KualaChemical Engineering Department, Faculty of Engineering, Universitas Syiah KualaResearch Center for Chemistry, Indonesian Institute of Sciences-National Research and Innovation Agency, Kawasan Puspitek Serpong, Tangerang SelatanDurian 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.https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/33/e3sconf_isac-iccme2023_05001.pdf |
| spellingShingle | Kamaruzzaman Suraiya Faisal Muhammad Mukhlishien Hidayat Taufik Illahi M. Dimas Anugrah Desvita Hera The Organoleptic Evaluation of Chicken Meatball Preservation by Liquid Smoke Powder from Durian Rinds (Durio ziberthinus murr.) E3S Web of Conferences |
| title | The Organoleptic Evaluation of Chicken Meatball Preservation by Liquid Smoke Powder from Durian Rinds (Durio ziberthinus murr.) |
| title_full | The Organoleptic Evaluation of Chicken Meatball Preservation by Liquid Smoke Powder from Durian Rinds (Durio ziberthinus murr.) |
| title_fullStr | The Organoleptic Evaluation of Chicken Meatball Preservation by Liquid Smoke Powder from Durian Rinds (Durio ziberthinus murr.) |
| title_full_unstemmed | The Organoleptic Evaluation of Chicken Meatball Preservation by Liquid Smoke Powder from Durian Rinds (Durio ziberthinus murr.) |
| title_short | The Organoleptic Evaluation of Chicken Meatball Preservation by Liquid Smoke Powder from Durian Rinds (Durio ziberthinus murr.) |
| title_sort | organoleptic evaluation of chicken meatball preservation by liquid smoke powder from durian rinds durio ziberthinus murr |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/33/e3sconf_isac-iccme2023_05001.pdf |
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