skip to main content
Language:
Search Limited to: Search Limited to: Resource type Show Results with: Show Results with: Search type Index

Application of bioindicator film from tapioca/agar/mulberry (Morus alba L.) to detect sausage spoilage

IOP conference series. Earth and environmental science, 2018-12, Vol.195 (1), p.12061 [Peer Reviewed Journal]

Published under licence by IOP Publishing Ltd ;2018. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1755-1307 ;EISSN: 1755-1315 ;DOI: 10.1088/1755-1315/195/1/012061

Full text available

Citations Cited by
  • Title:
    Application of bioindicator film from tapioca/agar/mulberry (Morus alba L.) to detect sausage spoilage
  • Author: Wardana, Ata Aditya ; Wiramukti, Adyafahmi ; Widyaningsih, Tri Dewanti
  • Subjects: Anthocyanins ; biofilm ; Biofilms ; bioindicator ; Bioindicators ; Decision making ; Glycerol ; Indicator species ; Microorganisms ; mulberry ; Multiple criterion ; sausage ; Sausages ; Spoilage ; Tapioca
  • Is Part Of: IOP conference series. Earth and environmental science, 2018-12, Vol.195 (1), p.12061
  • Description: In this study, development of a bioindicator film to detect sausage spoilage has been evaluated. The objectives of this research were to develop a bioindicator film from blended tapioca, agar, and mulberry juice and to asses its performance in detecting sausage spoilage. Different concentration of agar (3, 5, 7% by weight of tapioca) and crude extract of anthocyanin (CEA) from mulberry (10, 15, 20% by total volume of suspension) were formulated in this experiment beside glycerol as the plasticizer. The screening of the best bioindicator film was determined statistically according to multiple criteria decision making method prior sausages wrapping. Selected biofilm, 2% tapioca + 7% agar + 20% CEA, was able to detect an increase of microbial counts and pH variations as a consequent of sausage spoilage exhibited by color alteration of biofilm from dark red at 0 h to red-green at 24 h, and more greenness at 48 and 72h.
  • Publisher: Bristol: IOP Publishing
  • Language: English
  • Identifier: ISSN: 1755-1307
    EISSN: 1755-1315
    DOI: 10.1088/1755-1315/195/1/012061
  • Source: IOP Publishing Free Content
    IOPscience (Open Access)
    Alma/SFX Local Collection
    ProQuest Central
Back to results list
INSPIRE LIBRARY - TON DUC THANG UNIVERSITY (84-028) 37 755 057 Feedback
19 Nguyen Huu Tho St. Dist.7, HCM thuvien@tdtu.edu.vn

Copyright © 2017 INSPIRE LIBRARY - TON DUC THANG UNIVERSITY

Searching Remote Databases, Please Wait