Abstract
This study aimed to determine the effect of the type of packaging and frozen storage time of beef sausage on the decrease in the quality of beef sausage in edible coating durian-chitosan seed starch with the addition of kesum leaf extract. The study was conducted using the factorial completely randomized design experimental method with 2 treatment factors. The first factor is the type of sausage packaging consisting of 3 levels and second factor is storage time consisting of 5 levels. The results showed the type of packaging treatment, storage time, and interaction had a significant effect on TBA but no significant effect on pH. Kesum Leaf Extract can reduce the process of lipid oxidation in sausages that are treated with edible coatings with Kesum Leaf Extract (K2) and had average 0,21–0.48 mg malonaldehyde/kg.
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