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Development of coating with garlic oil and salam leaf extract and its application to tofu

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Coating provides barrier to moisture, oxygen and being delivery systems of preservatives, like antimicrobial agents. Tofu is a common Indonesian traditional food,however due to its high water content and high source nutrients, it is easily spoiled. The spoilage of tofu is closely related to activity of microorganisms and coatingwas developed to overcome spoilage of tofu. Starch based coating was made by casting film method andfilm preparationwas done by gelatinization of starch in ratio 1:8, making oil mixture (tween 80, edible oil and water) in ratio 0.01:0.05:1 and antimicrobial agents, and mixing of starch solution, oil mixture and glycerin in ratio 1:1.2:0.025. Garlic oil and salam leaf extract as antimicrobial agents were tested using concentrations of 0.1, 0.2, 0.3% and 6.25, 9.4, 12.5% respectively. Tofu was wrapped with coating and stored for 24 hours. Coating with 12.5% salam leaf extract is effective against microbial growth, inhibiting microbial number to 2.5x104 CFU/gr compared to untreated tofu (1.2x105 CFU/gr). Statistical analysis shows addition of garlic oil and salam leaf extract in coatingdid not give significant effect to the sensory propertiesin aroma, taste and overall attributes. However, untreated tofu, tofu with coating garlic 0.3%, 0.8%, and salam 12.5% are more accepted in apperance attributes.

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Availability

B01275

(wh)

Available

Detail Information

Series Title

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Call Number

1275

Publisher

: Swiss German University., 2012

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

Specific Detail Info

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