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

Open Access

Issue		BIO Web Conf. Volume 165, 2025 The 8^th International Conference on Green Agro-Industry and Bioeconomy (ICGAB 2024)


Article Number		05001
Number of page(s)		13
Section		Food Science and Biotechnology
DOI		https://doi.org/10.1051/bioconf/202516505001
Published online		07 March 2025

Statista, sausage-worldwide (2024). https://www.statista.com. [Google Scholar]
(BPS) Badan Pusat Statistik, Data limbah plastik (2022). http//www.bps.go.id. [Google Scholar]
K. Priya, N. Thirunavookarasu, D.V. Chidanand, J. Agr. Food. Res, 12, 100623 (2023). [Google Scholar]
R. Thakur, P. Pristijono, C.J. Scarlett, M. Bowyer, S.P. Singh, Q. V. Quong, Food. Packag. Shelf. Life, 22, 100409 (2019). [CrossRef] [Google Scholar]
C. Wibowo, R. Wicaksono, P. hariyanti, D. M. Irawan, S. B. Sulistyo, A. Fatoni, The 4^th International conference on sustainable agriculture and environment, IOP Conf. Series: earth and environmental science, 1155, 012014 (2023). [Google Scholar]
A.A. Wardana, T.D. Widyaningsih, The international conference on eco engineering development, IOP Conf. series: earth and environmental science, 109, 012031 (2017). [CrossRef] [Google Scholar]
S. Amiri, H. R. Akhavan, N. Zare, M. Radi, Ital. J. Food. Sci, 30 (2018). [Google Scholar]
R. Rofikoh, Y.S. Darmanto, A.S. Fahmi, The 4^th international symposium on marine and fisheries research, IOP Conf. series: earth and environmental science, 919, 012034 (2021). [Google Scholar]
D. Wulandari, Y. Erwanto, Y. Pranoto, Rusman, Sugiyanto, Jitek, 15, 142–151 (2020). [CrossRef] [Google Scholar]
M.H. Khirzin, M.A. Liliyanti, T.A. Laksanawati, I. D. Dhitresnani, A. Holik, D. Mutamimah, The 4^th International Conference on Chemistry and Material Sciences (IC2MS), AIP Conf. Proc. 3068, 050002-1–050002-8 (2024). [Google Scholar]
Miskiyah, Widyaningrum, C. Winarti, J. Hort, 21, 68–76, (2011). [Google Scholar]
K. Venkatachalam, S. leamkheng, P. Noonim, S. Lekjing, Foods, 12, 3691 (2023). [CrossRef] [PubMed] [Google Scholar]
M.W. Apriliyani, P.P. Rahayu, I. Thohari, J. Res. Sci. Edu, 8, 534–540 (2022). [Google Scholar]
N. Gizatova, A. Gizatov, L. Zubairova, I. Mironova, A. Nigmatyanov, Y. Cherny shenko, A. Plesikov, Int. J. Food. Stud, 10, 282–295 (2021). [CrossRef] [Google Scholar]
M.R. Abdallah, M.A. Mohammed, H. Mohamed, Food. Sci. Biotechnol, 27, 1589–1597 (2018). [CrossRef] [PubMed] [Google Scholar]
AOAC, Official methods of analysis of the association of official analytical chemists internasional (Maryland, Association of Official Analytical Chemists) (2005). [Google Scholar]
Y. Liu, L. Zhang, S. Gao, Y. Bao, Y. Tan, Y. Luo, X. Li, H. Hong, Food. Chem, 370, 180–193 (2022). [Google Scholar]
J.J. Xing, D.H. Jiang, Z. Yang, X.N. Guo, K.X. Zhu, Foods, 10, 1–13 (2021). [Google Scholar]
D.S. Liu, L. Liang, W.S. Xia, J.M. Regenstein, P. Zhou, Food. Chem. J, 140, 105–14 (2013). [CrossRef] [Google Scholar]
R. T. W. Utami, Agustini, U. Amalia, J. Peng. Bio. Has. Perikanan, 6, 24–32 (2017). [Google Scholar]
P. Suptijah, Y. Gushagia, D.R. Sukarsa, Bul. Tekno. Has. Perikanan, 11, 89–101, (2008). [Google Scholar]
A. Ciurzynska, M. Janowicz, M. Karwacka, M. Nowacka, S. Galus, Polymers, 16, 1–18 (2024). [Google Scholar]
O. Skurtys, C. Acevedo, F. Pedreschi, J. Enrione, F. Osorio, J.M. Aguilera, Food. Hydrocoll (Universidad de satiago de chile) (2010). [Google Scholar]
S. Beikzadeh, A. Khezerlou, S.M. Jafari, Z. Pilevar, A.M. Mortazavian, Adv. Colloid. Interface. Sci, 280, 102164 (2020). [CrossRef] [Google Scholar]
Mahfudin, S. Prabawa, C. Sugiarti, J. Teknotan, 10, 16–23 (2016). [Google Scholar]
M.R. Kasaai, Int. J. Food. Prop, 17, 1034–1054 (2014). [CrossRef] [Google Scholar]
S. Karanth, S. Feng, D. Patra, A.B. Pradhan, Front. Microbiol, 14, 1198124 (2023). [CrossRef] [Google Scholar]
R.A. Amarai, C.A. Pinto, V. Lima, J. Travares, A.P. Martins, L.G. Fidalgo, A.M. Silva, M.M. Gil, P. Teixera, J. Barbosa, F.J. Barba, J.A. Saraiva, Foods, 10, 2300 (2021). [CrossRef] [PubMed] [Google Scholar]
Badan standarisasi nasional, sosis daging, Dewan standarisasi nasional (2015). [Google Scholar]
E. Fitriyani, N. Nuraeniah, L. Lasmi, A. Nofreea, Int. J. Multidiscip. Sci, 2, 19–31, (2019). [Google Scholar]
A.T. Muttaqien, A. M. P. Nuhriawangsa, Pudjomartatmo, W. Swastike, Trop. Anim. Husb, 2 (2013). [Google Scholar]
M.W. Apriliyani, R. D. Andriani, P. P. Rahayu, P. Purwadi, A. Manab, Jitek, 15, 162171 (2020). [CrossRef] [Google Scholar]
M. Lacroix, C.L. Tien, Innovation in food packaging, Elsevier, Ltd, (2005). [Google Scholar]
H. S. Arief, Y. B. Pramono, V.P. Bintoro, Anim. Agri. J, 1 (2012). [Google Scholar]
X. Zhu, M. Ruusuunen, M. Gusella, M. Ylajos, X. Xu, G. Zhou, E. Poulanne, Meat. Sci, 93, 600–606 (2013). [CrossRef] [Google Scholar]
X.Y. Wang, J. Xie, J. Food. Sci. Tech, 108, 289–296 (2019). [Google Scholar]
C. Nunes, M. Silva, D. Farinha, H. Sales, R. Pontes, J. Nunes, Foods, 12, 3308 (2023). [CrossRef] [PubMed] [Google Scholar]
T. Lenzun, M. Sompie, S. E. Siswosubroto, Zootec, 41, 340–347 (2021). [CrossRef] [Google Scholar]
A. Bevilacqua, M. R. Corbo, M. Sinigaglia, The microbiological quality of food, Elsevier, Ltd, (2017). [Google Scholar]
E. Saputra, The 1^st international conference on fisheries and marine science, IOP conf. series: earth and environmental science, 236, 1–6 (2019). [Google Scholar]
T.T. Pham, L.L.P. Nguyen, M. S. Dam, L. Baranyai, Agr. Eng, 5, 520–536 (2023). [Google Scholar]
D. Bulkaini, Kisworo, M. Yasin, J. Vet, 20, 548–557 (2019). [Google Scholar]
G. Abadias, E. Chason, E. Keckes, M. Sebastiani, G. Thomson, JVA, 36, 020801 (2018). [Google Scholar]
Q. Wang, W. Chen, W. Zhu, D.J. Mcclement, X. Liu, F. Liu, NPJ. Sci. Food, 6, 1–16 (2022). [CrossRef] [Google Scholar]
A. Sukainah, S. Lawa, R.P. Putra, R. Fadilah, Curr. Nutr. Food. Sci, 20, 857–864 (2023). [Google Scholar]
F.M. Manihuruk, Agrihumanis, 1, 55–60 (2020). [CrossRef] [Google Scholar]
N.I. Iswara, M.A. Niam, B.T.A. Pramana, A.N.A. Aflah, A.U. Dhani, Y.A. Rachma, Jafost, 2, 1–6 (2023). [Google Scholar]
S. Stella, D. Garavaglia, G. Francini, V. Vigano, C. Bernardi, E. Tirloni, Ital. J. Food. Saf, 8, 8111 (2019). [Google Scholar]
V. Patil, R. Shams, K. K. Dash, J. Agric. Food. Res, 14, 100886 (2023). [Google Scholar]
A. Muna, R. Wicaksono, C. Wibowo, J. Appl. Food. Tech, 10, 3747, (2023). [CrossRef] [Google Scholar]
D. Angarini, N. Hidayat, A.F. Mulyadi, Industria, 5, 1–8 (2016). [CrossRef] [Google Scholar]
F. Swastawati, H.A. Antami, L. Purnamayati, Marbiouticom, IOP Conf. Series: Earth and Environmental Science, 1137, 012030 (2023). [CrossRef] [Google Scholar]
Y. Garnida, Y. Taufik, Yellianttty, Jppipa, 8, 2399–2409 (2022). [CrossRef] [Google Scholar]
M.I. Khan, M. N. Adrees, M.R. tariq, M. Sohaib, Pak. J. Food. Sci, 23, 71–79 (2013). [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.