Viabilitas Kultur Kering Sosis Fermentasi dengan Beberapa Kombinasi Mikroba pada Media Tumbuh dan Metode Pengeringan yang Berbeda

Abstract

Stock of starter culture for fermented sausages in Indonesia are very limited. The commercial starter cultures must be imported from Europe, so this price is very expensive and the fermented sausages producr. in Ball can't reach. The impact of this condition, the quality fermented sausage in Indonesia is low. The aim of thil reeearch was to analyze dried starter culture ueing microbial combination. at different veptative materials and different methods of drying. Vegetative materials were skim milk and skim milk added sucrose. Method of drying are .pray drying and freeze drying. , The result of thi. research were freeze drying was better than spray drying. Skim milk added SUCfOle was better than skim milk. The best viability ilstarter culture with skim milk added sucrose which is made by freeze drying. Thil vtabUity was 1,1 x 1()18 CFU/ml. Kqworm: viability, d1'y culture.