Kualitas mikrobiologis sosis daging sapi dengan penambahan bakteriosin sebagai bahan pengawet alami

Abstract

One of the purposes of food preservation is to extend the self life of food. Nowadays, biological food preservation technology gets special attention from people. Beef sausage is one of meat product which is potential as medium for microbial growth. Many techniques have been applied to reduce microbial growth and to preserve the beef sausage. The most of preservation method use a chemical preservatives which can give healthy effect for human. Therefore, biopreservative is needed to replace chemical preservative. One of the biopreservative is bacteriocin produced by Lactobacillus plantarum 2C12. The aim of the research was to observe the microbiological characteristics of the sausage with the addition of preservatives (control, 0.3% nitrite, and 0.3% crude bacteriocin) at different storage time (0, 3, 6 and 9 day) in cold temperature (4-6 oC). The concentration of the protein produced from stages of cell free supernatan bacteriocin precipitates, and crude bacteriocin were 74 ± 18.38; 120.5 ± 7.78; 151 ± 2.83. This suggests that the protein concentration increased in each stage. Fresh meat purity test results showed that the total number of microbes is 2,19x104 cfu/g, Staphylococcus aureus 4.71x102 cfu/g, and 0.00 cfu/g for Escherichia coli and Salmonella spp. The quality of microbiologists sausage of beef show the total number of microbes that are contained in sausage of beef control, nitrite, and bakteriosin still in accordance with the safe limit consumption by SNI 01-3820-1995. Salmonella spp. and Eschirichia coli not found in beef sausage. Bacteriocin inhibits the growth of pathogenic bacteria especially Staphylococcus aureus in beef sausage. This shows that bacteriocin can replace the nitrite as a preservative with storage for six days at refrigerator temperature