Carboxymethyl Chitosan as A Homemade Sausage Preservative

Authors

  • Mardiyah Kurniasih Universitas Jenderal Soedirman http://orcid.org/0000-0003-2934-6841
  • Purwati Purwati Jenderal Soedirman University
  • Ratna Stia Dewi Jenderal Soedirman University
  • Dadan Hermawan
  • Eva Vaulina Jenderal Soedirman University

DOI:

https://doi.org/10.21776/ub.jpacr.2019.008.01.499

Keywords:

carboxymethyl chitosan, preservative, home-made sausages, TPC value, organoleptic value

Abstract

Carboxymethyl chitosan has antimicrobial activity. The solubility of carboxymethyl chitosan makes it easy to apply as a food preservative. Sausage is a processed product of meat, and it is classifiedas perishable food. The purpose of this study was to synthesize carboxymethyl chitosan, investigate the microbiological quality and shelf-life of homemade sausage treated with carboxymethyl chitosan. Carboxymethyl chitosan was obtainedthrough the process of carboxymethylation of alkaline chitosan with monochloroacetic acid. Chitosan in the study was synthesizedfrom shrimp skin. Sausages treated with carboxymethyl chitosan then measured water content, ash content, TPC (Total Plate Count) and organoleptic values for four consecutive days. The results showed that carboxymethyl chitosan couldextend the shelf life of sausages both stored at room temperature or cold temperatures.

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Author Biography

  • Dadan Hermawan
    Jenderal Soedirman University

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Published

2019-04-23

How to Cite

Carboxymethyl Chitosan as A Homemade Sausage Preservative. (2019). The Journal of Pure and Applied Chemistry Research, 8(1), 96-108. https://doi.org/10.21776/ub.jpacr.2019.008.01.499