KUALITAS DAGING SAPI DENGAN KEMASAN PLASTIK PE (Polyethylen) dan PLASTIK PP (Polypropylen) DI PASAR ARENGKA KOTA PEKANBARU

Authors

  • Hafri Yanti Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau
  • Hidayati Hidayati Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau
  • Elfawati Elfawati Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau

DOI:

https://doi.org/10.24014/jupet.v5i1.279

Keywords:

Fresh meat, Packing, Polyethylen, Polyprapylen,

Abstract

The objective of this study was to know the influence of two kinds of plastic packing, i.e. Polyethylen (PE) and Polypropylen (PP), for total plate count, moisture, crude protein, pH I;Uld cooking loss of the fresh meat. The experiment was designed using completely randomized block design with three treatments of packaging (Le. unpacking as control, PE plastic packing and PP plastic packing) and three blocks of sampling day. The result showed that the packaging using PE and PP plastics decreased bacteria contamination, moisture, pH, cooking loss and maintained of crude protein of the fresh meat. The PP plastic better than the PE plastic in maintain the
meat quality.

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Published

2008-02-01

Issue

Vol. 5 No. 1 (2008): Februari 2008

Section

Articles

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