The application of maizena-edible film with the addition of ginger extract as a natural antioxidant in cow sausage coating

Abstract

 Abstract. Estiningtyas HR, Kawiji, Manuhara GJ. 2012. The application of maizena-edible film with the addition of ginger extract as a natural antioxidant in cow sausage coating. Biofarmasi 10: 7-16. The addition of ginger extract containing natural antioxidants into the edible coating of sausage is expected to reduce the oxidative deterioration of lipids in sausage. The objectives of this study were to determine the concentration of ginger extract addition to edible coating sausage, to determine the effect of ginger extract added to the edible coating on the level of lipid damage in sausage during storage, and to determine the physical and mechanical characteristics of the edible film which most preferred by panelists compared with control. This study consisted of five main stages, i.e., the preparation of ginger extract, making edible film solution, the application of edible film, the edible film application as sausage coating, and the characterization of edible film. This study used a complete randomized design with two replications of making an edible film for each treatment of ginger extract concentration and two replications of the characteristic test of edible film. The obtained data were analyzed for variants; if there was a difference, it continued to be analyzed with Duncan's Multiple Range Test at 0.05 of the significance level. Based on the test results conducted on the application of edible coating sausage (organoleptic test, loss weight test, and lipid oxidation test), it was determined that the best treatment was the addition of 10% ginger extract on edible coating sausage. The edible film with 10% ginger extract addition was selected for the physical and mechanical characteristics test. When compared with control (without the addition of ginger extract), the results showed no significant difference for all parameters except the solubility test. The solubility of the edible film with the addition of ginger extract was higher than the control.