Sifat fisik, kimia dan organoleptik salami daging domba yang menggunakan ultur kering umur 15 hari

Abstract

Meat is one of food from animal product which is important for human being to fulfill requiremenr of animal protein. Lamb is one of meat consume in Indonesia. One of type of meat product is fermented sausage quality. Lactic Acid Bacteria of Lactobacillus plantarum and Lactobacillus fermentum were served to purpose of starter culture to yield the fermented sausage.