Karakteristik Mikrobiologis Bakso Sapi yang Diawetkan dengan Substrat Antimikroba dari Lactobacillus plantarum 1A5 pada Penyimpanan Suhu Ruang

Abstract

The objective of this research was to observe the effect of antimicrobial substrate of Lactobacillus plantarum 1A5 origin as a natural preservative on beef meatball at room temperature storage. The complete randomized design of two factors was used to analyze the effect of antimicrobial substrate microbiological characteristics of beef meatball. The treatments and control were storage at room temperature (± 280 C) with antimicrobial substrat 100 % and 0 % for 0 hour, 9 hours, and 18 hours after conditioning process. The variables were total plate count, quantitative of Staphylococcus aureus, quantitative of Escherichia coli and qualitative of Salmonella spp. The result of this research showed that there were decreasing (P<0,05) of total microbe, quantitave of Staphylococcus aureus and quantitative of Escherichia coli were decreasing (P<0,05) during room storage until 9 hours. Salmonella spp. test showed negative result.