Daya cerna protein in vitro dan organoleptik dendeng ayam yang ditambahkan starter Streptococcus Thermophilus dan Lactobacillus bulgaricus dengan lama pengasapan berbeda

Abstract

Dendeng is well known traditional meat product. Dendeng usually made from beef and can also be made from chicken meat. Meat is a food protein sources that have many knction which are for growth and tissue maintenance, forming an essential element, nutrient transport and manufacture human antibodies. Meat protein has high digestibility value and can supply essential amino acid needs that can't be synthesis by our body. The body protein needs can be fullill if protein intake is sufficient and be well digested. Additional lactic acid bacteria and low temperature smoke in long time expected will raise dendeng protein digestibility. Water content from smoked product will be decrease because of evaporation, as meat protein composition change and the amino acid can be transform by bacteria's.