Kualitas Mikrobiologi Sosis Fermentasi Asal Daging Tetelan Sapi dengan Penggunaan Kultur Starter Probiotik

Abstract

Many consumers like to consume fourquarter beef because the price is cheap. This beef can be increased its quality, if being new product with spicy addition and culture starter such as Lactobacillus plantarum 2C12 and Lactobacillus acidophilus 2B4 into sausage casing through conditioning and drying process, it is named as fermented sausage. The aim of this research was to analyze microbial quality of fermented sausage from fourquarter beef. This research used completely randomized design, with 3 treatments and 4 replications, which were without addition of probiotic culture (control), using 2% of Lactobacillus plantarum 2C12 and using 2% of Lactobacillus acidophilus 2B4. L. plantarum 2C12 was decided can work as culture starter more effective. Probiotic bacteria that were used in this research can inhibit pathogen bacteria such as Eschericia coli, Salmonella and Staphylococcus aureus.