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Abdul Manab - One of the best experts on this subject based on the ideXlab platform.
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the effect of antimicrobial addition to protein whey based Edible Film on the gouda cheese physical quality during ripening
Jurnal Teknologi Pertanian, 2013Co-Authors: Ria Dewi Andriani, Manik Eirry Sawitri, Khothibul Umam Al Awwaly, Abdul ManabAbstract:The objective of this study was to identify the effect of the addition of antimicrobial agent (benzoic and propionic acid) to protein whey based Edible Film on the Gouda cheese physical quality during ripening. The functional properties of Gouda cheese was analyzed, including colour, texture and microstructure. The results revealed that the addition of benzoic and propionic acid gave significant effect statistically (p 0.05) on texture, brightness (L*) and redness (a*) of Gouda cheese. The results also showed that ripening time significantly affected (p<0.05) on texture and brightness (L*) of Gouda cheese, but did not affect on redness (a*) and yellowness (b*). Microstructure of Gouda cheese with the addition of benzoic acid indicated that the dispersion of fat globules was more uniform, meanwhile the dispersion of matrix protein was more uniform with the addition of propionic acid. Generally, microstructure of Gouda cheese showed that the dispersion of fat globules and matrix protein was more uniform in four months ripening time. Keywords: Edible Film, Protein Whey, Gouda Cheese, Antimicrobial agent
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The Effect of Antimicrobial Addition to Protein Whey Based Edible Film on the Gouda Cheese Physical Quality During Ripening
2013Co-Authors: Ria Dewi Andriani, Manik Eirry Sawitri, Khothibul Umam Al Awwaly, Abdul ManabAbstract:The objective of this study was to identify the effect of the addition of antimicrobial agent (benzoic and propionic acid) to protein whey based Edible Film on the Gouda cheese physical quality during ripening. The functional properties of Gouda cheese was analyzed, including colour, texture and microstructure. The results revealed that the addition of benzoic and propionic acid gave significant effect statistically (p 0.05) on texture, brightness (L*) and redness (a*) of Gouda cheese. The results also showed that ripening time significantly affected (p
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PENGARUH PENAMBAHAN BAHAN ANTIMIKROBIAL PADA Edible Film PROTEIN WHEY TERHADAP KUALITAS FISIK KEJU GOUDA SELAMA PEMERAMAN The Effect of Antimicrobial Addition to Protein Whey Based Edible Film on the Gouda Cheese Physical Quality During Ripening
2013Co-Authors: Ria Dewi Andriani, Manik Eirry Sawitri, Khothibul Umam Al Awwaly, Abdul ManabAbstract:The objective of this study was to identify the effect of the addition of antimicrobial agent (benzoic and propionic acid) to protein whey based Edible Film on the Gouda cheese physical quality during ripening. The functional properties of Gouda cheese was analyzed, including colour, texture and microstructure. The results revealed that the addition of benzoic and propionic acid gave significant effect statistically (p 0.05) on texture, brightness (L*) and redness (a*) of Gouda cheese. The results also showed that ripening time significantly affected (p
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The Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese
2009Co-Authors: Abdul ManabAbstract:The purpose of this research was to study effect of using whey protein Edible Film contained benzoic and propionic acid on coliform and E. coli of gouda cheese during 4 weeks ripening. The result showed that the effect of using benzoic and propionic acid in the application of whey protein Edible Film at Gouda cheese on the number microorganisms ( TPC, Coliform, Escherichia coli) wasn’t significant (P>0,05). During gouda cheese ripening at first month (0 until 4 weeks) there were significant decrease of microorganisms. Benzoic acid was found more effectively decreased the growth of TPC and Escherichia coli, i.e. : 6.5 x 104 cfu/gram to 0.1 x 104 cfu/gram for TPC, and 6.8 x 103 cfu/gram to 0.05x 103 cfu/gram for Escherichia coli. While propionic acid decreased the growth of coliform more effectively, i.e. : 1.9 x 103 cfu/gram to 0.13 x 103 cfu/gram for Coliform. Keywords : Benzoic acid, Propionic acid, whey protein Edible Film, Gouda cheese
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pengaruh pelapisan lesitin dalam aplikasi Edible Film protein whey pada keju gouda ditinjau dari aktifitas air sifat adhesi dan mikrostrukturnya influence of lechitine coating in Edible Film of whey protein application at gouda cheese evaluated from
2009Co-Authors: Manik Eirry Sawitri, Abdul ManabAbstract:The aim of this research was to find out the best treatment for the lechitin coating evaluated from water activity, adhesion and microstructure of Gouda cheese surface. Result of the research showed that treatment of lechitin coating at different concentration gave a significant effect ( P<0.05) on water activity of Gouda cheese (0.484±0.0415 0.504±0.0408) and didn t give a significant effect on adhesion (2.470±0.0332 2.493±0.0310) Edible Film of whey protein. Microstructure of Gouda cheese surface showed different picture at every treatment, it was shown with colour indicator at Edible Film of whey protein. Lechitin 0.6% more able to improve adhesion Edible Film of whey protein and coating coverage at surface of Gouda cheese, so that Aw of Gouda cheese can inhibit bacteria, mould and yeast growth.
M A Del Nobile - One of the best experts on this subject based on the ideXlab platform.
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influence of glycerol and chitosan on tapioca starch based Edible Film properties
Journal of Food Engineering, 2008Co-Authors: S Chillo, Silvia K Flores, M Mastromatteo, A Conte, Lia N Gerschenson, M A Del NobileAbstract:The individual and interactive effects of glycerol and chitosan on tapioca starch-based Edible Film properties were investigated using response surface methodology. Tests were run on the polymeric matrices to determine Film forming solution apparent viscosity, mechanical and dynamic-mechanical properties, water vapour permeability (WVP) and color. All Film forming solutions exhibited pseudoplastic behaviour. It was observed from the mechanical characteristics point of view, that the chitosan had a positive effect while the glycerol had a negative effect. The tan δ values were affected more by glycerol than the chitosan. With regards to WVP data, the chitosan addition had a negative effect, whereas the glycerol one had a positive influence. Moreover, both the chitosan and glycerol influenced the color indices. It can be concluded that the concentrations of chitosan and glycerol led to changes in tapioca starch Edible Film properties, potentially affecting Film performances.
Silvia K Flores - One of the best experts on this subject based on the ideXlab platform.
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influence of glycerol and chitosan on tapioca starch based Edible Film properties
Journal of Food Engineering, 2008Co-Authors: S Chillo, Silvia K Flores, M Mastromatteo, A Conte, Lia N Gerschenson, M A Del NobileAbstract:The individual and interactive effects of glycerol and chitosan on tapioca starch-based Edible Film properties were investigated using response surface methodology. Tests were run on the polymeric matrices to determine Film forming solution apparent viscosity, mechanical and dynamic-mechanical properties, water vapour permeability (WVP) and color. All Film forming solutions exhibited pseudoplastic behaviour. It was observed from the mechanical characteristics point of view, that the chitosan had a positive effect while the glycerol had a negative effect. The tan δ values were affected more by glycerol than the chitosan. With regards to WVP data, the chitosan addition had a negative effect, whereas the glycerol one had a positive influence. Moreover, both the chitosan and glycerol influenced the color indices. It can be concluded that the concentrations of chitosan and glycerol led to changes in tapioca starch Edible Film properties, potentially affecting Film performances.
Lia N Gerschenson - One of the best experts on this subject based on the ideXlab platform.
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influence of glycerol and chitosan on tapioca starch based Edible Film properties
Journal of Food Engineering, 2008Co-Authors: S Chillo, Silvia K Flores, M Mastromatteo, A Conte, Lia N Gerschenson, M A Del NobileAbstract:The individual and interactive effects of glycerol and chitosan on tapioca starch-based Edible Film properties were investigated using response surface methodology. Tests were run on the polymeric matrices to determine Film forming solution apparent viscosity, mechanical and dynamic-mechanical properties, water vapour permeability (WVP) and color. All Film forming solutions exhibited pseudoplastic behaviour. It was observed from the mechanical characteristics point of view, that the chitosan had a positive effect while the glycerol had a negative effect. The tan δ values were affected more by glycerol than the chitosan. With regards to WVP data, the chitosan addition had a negative effect, whereas the glycerol one had a positive influence. Moreover, both the chitosan and glycerol influenced the color indices. It can be concluded that the concentrations of chitosan and glycerol led to changes in tapioca starch Edible Film properties, potentially affecting Film performances.
S Chillo - One of the best experts on this subject based on the ideXlab platform.
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influence of glycerol and chitosan on tapioca starch based Edible Film properties
Journal of Food Engineering, 2008Co-Authors: S Chillo, Silvia K Flores, M Mastromatteo, A Conte, Lia N Gerschenson, M A Del NobileAbstract:The individual and interactive effects of glycerol and chitosan on tapioca starch-based Edible Film properties were investigated using response surface methodology. Tests were run on the polymeric matrices to determine Film forming solution apparent viscosity, mechanical and dynamic-mechanical properties, water vapour permeability (WVP) and color. All Film forming solutions exhibited pseudoplastic behaviour. It was observed from the mechanical characteristics point of view, that the chitosan had a positive effect while the glycerol had a negative effect. The tan δ values were affected more by glycerol than the chitosan. With regards to WVP data, the chitosan addition had a negative effect, whereas the glycerol one had a positive influence. Moreover, both the chitosan and glycerol influenced the color indices. It can be concluded that the concentrations of chitosan and glycerol led to changes in tapioca starch Edible Film properties, potentially affecting Film performances.
