Karakteristik Daging Sapi yang Difermentasi Oleh Lactobacillus Plantarum dan Terfermentasi Alamiah

Abstract

Fermented meat is one of type meat products whkh can be appHeated in a tropical climate like Indonesia. The use of starter culture like L plant.,.,,,, bKterial can help fermentation procell and can improve quaHty product. The purpose of this research wu to study caracteristics of fermented meat which was inoculated by L. plant.,.,,,, and fermented meat by natural bacterial. The result showed that fermented meatl by L. planmru", wu better than fermented meatl by natural bacterial, because fermented meatl by L planfllnnn was softer than fermented mea .. by natural bacterial. Gram neplive bacterial and moulds Weft! not found on fermented meatl by L. planmrum. pH value and moisture of fermented meatl Weft! not significantly diffaent. Orpnoleptic test showed that both of fermented meatl was palatable. Key words: fermented mea ... L plant.,.",., caracteristic