Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang Ayam
This study intends to find out the impact of green tea leaves’ concentration and heating temperature on the physical quality of the antimicrobial edible film (AmEF) made from chicken bone gelatin. This study also utilizes chicken bone waste, in oder to increase both monetary value and the usefuln...
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| Format: | Article |
| Language: | English |
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Universitas Papua
2019-03-01
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| Series: | Jurnal Ilmu Peternakan dan Veteriner Tropis |
| Subjects: | |
| Online Access: | https://localhost/jurnalfapet/index.php/JIPVET/article/view/3 |
| _version_ | 1818308146428379136 |
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| author | Ludfia Windyasmara Ambar Pertiwiningrum Yuny Erwanto Novian Wely Asmoro Afriyanti Afriyanti |
| author_facet | Ludfia Windyasmara Ambar Pertiwiningrum Yuny Erwanto Novian Wely Asmoro Afriyanti Afriyanti |
| author_sort | Ludfia Windyasmara |
| collection | DOAJ |
| description |
This study intends to find out the impact of green tea leaves’ concentration and heating temperature on the physical quality of the antimicrobial edible film (AmEF) made from chicken bone gelatin. This study also utilizes chicken bone waste, in oder to increase both monetary value and the usefulness of that waste. The bone gelatin will then be utilized as AMeF and combined with green tea leaves’ extract (Camellia sinensis) that used as sausage wrapper. Several stages have been taken placed as follow: chicken bone gelatin production; green tea leaves extraction; and tea leaves’ extract-AMeF production. cCompletely randomized design with the factorial pattern was used in this study. Data was statistically analyzed using uni-variate analysis with 5% significance rate. Duncan’s Multiple Range Test (DMRT) will later be used to further test if there is a difference between each treatment. The physical qualities of AmEF that tested in this study include clarity, color, and thickness. The result of this study shows that a clarity value of AmEF was ranged between 0.62-2.12 abs, color was 0.87-2.60 abs, and 0.015-0.023 mm of thickness. The addition of tea extract and heating temperature have significant (P<0.05) effect on the clarity and color while have no effect on the thickness.
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| first_indexed | 2024-12-13T07:09:38Z |
| format | Article |
| id | doaj.art-fd4d1679821c4185b505bcfe519ea86e |
| institution | Directory Open Access Journal |
| issn | 2620-939X 2620-9403 |
| language | English |
| last_indexed | 2024-12-13T07:09:38Z |
| publishDate | 2019-03-01 |
| publisher | Universitas Papua |
| record_format | Article |
| series | Jurnal Ilmu Peternakan dan Veteriner Tropis |
| spelling | doaj.art-fd4d1679821c4185b505bcfe519ea86e2022-12-21T23:55:41ZengUniversitas PapuaJurnal Ilmu Peternakan dan Veteriner Tropis2620-939X2620-94032019-03-0191Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang AyamLudfia Windyasmara 0Ambar Pertiwiningrum1Yuny Erwanto2Novian Wely Asmoro3Afriyanti Afriyanti4Universitas Veteran Bangun Nusantara , SukoharjoUniversitas Gadjah Mada, YogyakartaUniversitas Gadjah Mada, YogyakartaUniversitas Veteran Bangun Nusantara , SukoharjoUniversitas Veteran Bangun Nusantara , Sukoharjo This study intends to find out the impact of green tea leaves’ concentration and heating temperature on the physical quality of the antimicrobial edible film (AmEF) made from chicken bone gelatin. This study also utilizes chicken bone waste, in oder to increase both monetary value and the usefulness of that waste. The bone gelatin will then be utilized as AMeF and combined with green tea leaves’ extract (Camellia sinensis) that used as sausage wrapper. Several stages have been taken placed as follow: chicken bone gelatin production; green tea leaves extraction; and tea leaves’ extract-AMeF production. cCompletely randomized design with the factorial pattern was used in this study. Data was statistically analyzed using uni-variate analysis with 5% significance rate. Duncan’s Multiple Range Test (DMRT) will later be used to further test if there is a difference between each treatment. The physical qualities of AmEF that tested in this study include clarity, color, and thickness. The result of this study shows that a clarity value of AmEF was ranged between 0.62-2.12 abs, color was 0.87-2.60 abs, and 0.015-0.023 mm of thickness. The addition of tea extract and heating temperature have significant (P<0.05) effect on the clarity and color while have no effect on the thickness. https://localhost/jurnalfapet/index.php/JIPVET/article/view/3Antimicrobial edible filmtea leaves’ extract (Camellia sinensis)gelatinchicken bone |
| spellingShingle | Ludfia Windyasmara Ambar Pertiwiningrum Yuny Erwanto Novian Wely Asmoro Afriyanti Afriyanti Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang Ayam Jurnal Ilmu Peternakan dan Veteriner Tropis Antimicrobial edible film tea leaves’ extract (Camellia sinensis) gelatin chicken bone |
| title | Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang Ayam |
| title_full | Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang Ayam |
| title_fullStr | Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang Ayam |
| title_full_unstemmed | Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang Ayam |
| title_short | Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang Ayam |
| title_sort | kualitas fisik antimicrobial edible film amef dengan ekstrak daun teh camellia sinensis dari gelatin limbah tulang ayam |
| topic | Antimicrobial edible film tea leaves’ extract (Camellia sinensis) gelatin chicken bone |
| url | https://localhost/jurnalfapet/index.php/JIPVET/article/view/3 |
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