Fauzur Rahmat, Ismail Sulaiman
Frozen food is one of the foods that are very popular with the general public today, one of which is frozen chicken meat processed using binders, seasonings, and others that are formed in such a way. The beef used in the patty processing process has rancidity. Therefore, it is necessary to add antioxidants to inhibit the rancidity process. The antioxidant added in this study is sodium erythorbate. The hope is that adding sodium erythorbate can inhibit the microbial growth process in frozen chicken patties. This study tested Sodium erythorbate's shelf life and quality of sodium erythorbate on a chicken patty, then analyzed TPC (Total Plate Count), Coliform, E. coli, and Salmonella sp. The results showed that from the comparison of sodium erythorbate, frozen patty storage could be stored up to day 5 with TPC results of 1.3 x105 cfu/g, Coliform 7 x 102 cfu/g, E-Coli 20 cfu/g, and negative salmonella. © 2024 Author(s).
Department of Agriculture Product Technology, Faculty of Agriculture, Universitas Syiah Kuala, Darussalam, Banda Aceh, Indonesia
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