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VOL. 10, ISSUE 1 (2025)
Microbial changes in vacuum-packed beef dendeng added with black soldier fly maggot meal during storage
Authors
Alifa Ratu Tria, Eulis Tanti Marlina, Yuli Astuti Hidayati, Dicky Tri Utama
Abstract
Beef dendeng is a traditional
Indonesian food made from beef that is seasoned and dried, rich in nutrients,
particularly protein. Innovations in beef dendeng processing include
the addition of maggot meal from the larvae of the black soldier fly (Hermetia
illucens), which contains high protein levels, reaching 40-50%. Insect meal
can be easily introduced to market in the form of dried products. This maggot meal aims to enrich the
nutritional content and provide an alternative, more diverse and sustainable food
product. Storing dendeng at ambient
temperature might affect the growth of bacteria and fungi. This study examined the
microbial changes in vacuum-packed beef dendeng
added with black soldier fly maggot meal (BSFMM 5% w/w) during 30 days of storage
at ambient temperature compared to control (without BSFMM addition). The
results show that both bacteria and fungi grew until day 30 at acceptable count.
The addition of BSFMM did not influence both bacteria and fungi growth. The moisture
content, which reached 50,78% on day 30, also influenced the growth of bacteria
and fungi during storage. This study provides valuable insights into the impact
of storage and added with maggot meal on the quality of beef dendeng.
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Pages:30-33
How to cite this article:
Alifa Ratu Tria, Eulis Tanti Marlina, Yuli Astuti Hidayati, Dicky Tri Utama "Microbial changes in vacuum-packed beef dendeng added with black soldier fly maggot meal during storage". International Journal of Multidisciplinary Education and Research, Vol 10, Issue 1, 2025, Pages 30-33
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