The usage of red ginger rhizome (Zingiber officinale var. Rubrum) oleoresin extract as the preservative for fresh milk has not been studied yet. The aim of this research was to compare the inhibition effect of oleoresin extract-loaded chitosan-alginate microparticles, and various ginger-based preservatives added into fresh milk, on the growth of bacteria. The total count plate growth of bacteria after addition of the oleoresin-loaded chitosan-alginate microparticles was the lowest. In addition, the organoleptic test showed that this formulation had no significant effect on the color, taste, and flavor of fresh milk. The experimental results indicated that the oleoresin-loaded chitosan-alginate microparticles may effectively be used as a preservative for fresh milk.
|Title of host publication
|Biomedical Engineering's Recent Progress in Biomaterials, Drugs Development, and Medical Devices
|Subtitle of host publication
|Proceedings of the 1st International Symposium of Biomedical Engineering, ISBE 2016
|Yudan Whulanza, Sugeng Supriadi, Muhamad Sahlan, Basari
|American Institute of Physics Inc.
|Published - 21 Feb 2017
|1st International Symposium of Biomedical Engineering: Biomedical Engineering's Recent Progress in Biomaterials, Drugs Development, and Medical Devices, ISBE 2016 - Depok City, Indonesia
Duration: 31 May 2016 → 1 Jun 2016
|AIP Conference Proceedings
|1st International Symposium of Biomedical Engineering: Biomedical Engineering's Recent Progress in Biomaterials, Drugs Development, and Medical Devices, ISBE 2016
|31/05/16 → 1/06/16
- fresh milk preservative
- red ginger