Effectiveness Study on Mangosteen Pericarp as Chicken Meat Preservation Agent

Dwi Purnomo[i], Tati Sukarti[ii]

1,2. Faculty of Agroindstrial Technology, University Padjadjaran

Jatinangor KM.21 Kabupaten Sumedang, West Java

dwighy@gmail.com

Abstract

The term food preservation refers to any one of a number of techniques used to prevent food from spoiling. It includes methods such as canning, pickling, drying and freeze-drying, irradiation, pasteurization, smoking, and the addition of chemical additives.  Nowadays, chemical food preservation has become an increasingly used in many food industries and has become important component as fewer people eat foods produced on their own lands, and as consumers expect to be able to purchase and consume foods that are “out of season”. Chemical additive now is commonly used in food industry and somehow they used chemical material that will endanger human in a long term.

It is realized that the potential development of food preservative agent is still restricted including from natural resources such as from mangosteen fruit.

The research focused on its biochemical and physical aspect of the mangosteen pericarp, and it will be used as preserved agent for food and will be tested to specific food receipt. There will be many advantages which is possible to be obtained from the research especially to be commercialized and improve its potential aspect of the material that formerly known as waste products of mangosteen fruit.

Keywords

Mangosteen Pericarp, Anti-Oxidant, Meat Preservation
[i] Department of Agroindustrial Management and Engineering, Faculty of Agroindustrial Technology. University  Padjadjaran

[ii]Department of Food Technology, Faculty of  Agroindstrial Technology University  Padjadjaran

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