Karakteristik Fisik dan Kimia Sosis Fermentasi Daging Domba dengan Penambahan Lactobacillus plantarum 2C12

Abstract

Lamb meat is one of food products that contains good nutrients. However, lamb meat is a perishable foodstuffs and require processing to extent shelf life and preserve nutritional value. Probiotic starter culture can be used in the processing of fermented sausages that has health benefits, especially for human digestion. The purpose of this research was to study the physics and chemistry characteristics of fermented lamb sausage with addition of Lactobacillus plantarum 2C12 as probiotic starter. This study used Completely Randomized Design as experimental design, 2 treatment and 3 replications. P0 was a control (no starter) while P1was the addition of Lactobacillus plantarum 2C12. Data were analyzed using the T-test. The results of measurement of pyhsics characteristics of fermented sausage with addition of Lactobacillus plantarum 2C12 or without Lactobacillus plantarum 2C12 were not significantly different on water activity and texture. pH value of fermented sausage with addition of Lactobacillus plantarum 2C12 was very significant lower than control (P˂0.01), meanwhile TAT value of P1 was significant higher than control (P˂0.01). In conclusion, the addition of Lactobacillus plantarum 2C12 did not affect the chemistry characteristics of fermented lamb sausage. The addition of Lactobacillus plantarum 2C12 did not reduce the nutrition quality of fermented lamb sausage. Addition of Lactobacillus plantarum 2C12 could increase nutritional value of fermented sausage althrough it was not statistically significant.