Aktivitas proteolitik dan mutu protein dendeng sapi yang difermentasi Lactobacillus plantarum hasil isolasi dari daging sapi

Abstract

This study was conducted to investigate the proteolytic activity and protein characteristics of fermented beef. In this research was also compared the effects of different mechanical treatments on beef, that were sliced and grinded. The result indicated that the strains of Lactobacillus plantarum 1B1 isolated from beef tested had better avtive proteolytic system on sliced fermented beef (P>0.05) and also improved crude protein on sliced fermented beef (P>0.05).