Sifat fisik dan organoleptik dendeng fermentasi daging sapi

Abstract

The objective of this research was to evaluate physical and organoleptic properties of beef and smoked beef. Fermentation process used Lactobacillus plantorum as starter culture. The research was consist of two method, there were preface research and primary research. The first method was to produce the culture of Lactobacillus plantarum. The second method was to produce fermented beef. The meat was being crushed and sliced into level part.