Shelf Life Study of Poultry Meat with Added Seaweed Extract

Abstract

Preservatives that used must be sourced from natural ingredients, in order to minimize the effects of hazardous chemicals when using synthetic materials. One of natural preservatives from marine is the extract of Gracilaria sp and Ulva sp. The fresh poultry meat that is obtained from a local poultry shop is taken for the study .Observations made on the organoleptic, measurement of pH, antibacterial assay and Total Plate Count (TPC). Based on the value of pH and TPC, the extract of Gracilaria sp showed significant result. It enabled to extend the storage life of the poultry meat .The texture also did not change was visualized along with other parameters.  The antibacterial activity of extracts of Gracilaria sp. against S. aureus and P. aeruginosa was performed .The use of extracts of Gracilaria corticata gave the best results based on the parameters of pH, antibacterial activity and TPC and TVB-N analysis.