The Effect of Storage Time and Number of Layers on The Physicochemical Properties of Beef Sausage Coated with Gelatin-Carragenan

¹ Agriculture Department, Politeknik Negeri Banyuwangi, 68461, Indonesia
² Science Education, UIN Kiai Haji Achmad Siddiq Jember, 68136, Indonesia

^* Corresponding author: habbibkhirzin@poliwangi.ac.id

Abstract

Edible coating is a type of primary packaging that has been widely used in processed meat products. Several previous studies have reported that edible packaging can extend the shelf life of a product. However, studies regarding the effect of the number of layers on shelf life have not been thoroughly researched. This research aims to determine the effect of the number of layers and storage time on the quality of beef sausages with a gelatin-carrageenan coating. A completely randomized factorial design was used as the research design, with the first factor being the number of layers (L0, L1, L2, L3) and the second factor being the storage time (W0, W1, W2, W3, W4, W5). This research used 3 replications, so that in total there were 72 research samples. The research data were analyzed using analysis of variance (ANOVA). The research results showed that differences in the number of layers, storage time, and the interaction of the two treatments had a significant effect (P<0.05) on reducing water content, weight loss, and increasing the water holding capacity and pH value of beef sausage. The best treatment was the L3W5 treatment, with a water content value of 65.49%, weight loss of 4.11%, water holding capacity of 47.48%, and a pH value of 5.86. All of these values still meet Indonesian national standards after 35 days of storage.