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To prolong the life of food products is needed greatly. By integrity, food products are very fresh and new, like most consumers until. Because in today's popular consumer interested in matters of security. So, in this research, therefore, is intended as a study of coating for food products. By how to develop from the original formula coating. By adding herbs to add properties in Escherichia coli microbial inhibition Staphylococcus aureus and Aspergillus sp, in pork. By studying the properties of all 5 types of herbs, green tea extract, mangosteen extract, turmeric extract, bark extract guava extract and cinnamon, agar disk diffusion assay with how Film and coating tests continue to prolong the Mlost probable number method with Standard plate count, from which the results and click.Great defense of Huygens found that green tea extract and extract, mangosteen pericarp. Effective in inhibiting microbial the most. By coating on the surface of the test in the pork results found 4 different groups: Group 1) pork has a statistical value control set is equal to, and 2 0.962) Escherichia coli series pork group with equal statistical value 0.000 coating and coating of green tea waste pulp can not inhibit the infection.3) Staphylococcus aureus Kit contains pork group statistical value of mangosteen can waste coating 0.326 relented and the Group 4), Aspergillus sp series pork. statistical value 0.288 coating and coating of green tea can inhibit the infection not mangosteen Peel that test results from the evaluation of the properties of inhibiting microbial coating for food products from this. Can be used as a way to prolong the life of food products in the development industry.
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