Aplikasi Plantaricin Sebagai Pengawet Alami pada Daging Sapi Bagian Iga Selama Penyimpanan Suhu Ruang

Abstract

Application of lactic acid bacteria (LAB) in food material as natural biopreservative agent has been studied, one of them is bacteriocin. Bacteriocin peptide compound is antimicrobial substance produced by lactic acid bacteria. Lactobacillus plantarum is a bacteriocin-producing lactic acid bacteria known as plantaricin. Plantaricin has the ability to inhibit the growth of pathogenic bacteria group. Application of plantaricin would be an alternative for the food preservation. The study was aimed to determine the effectivities of plantaricin against microbial pathogens and the effect of rib beef quality during storage at room temperature. The method used consists of two stages, those were production of plantaricin and application of plantaricin in a beef rib. Research using factorial randomized block design, then tukey test. The results showed that there was a significant (P<0.05) interaction of gived 0.2 % plantaricin with specific storage time (0, 5, 10, and 15 hours) in beef rib on the quality of meat. As conclusion, 6 plantaricin IIA-1A5 effectively inhibited pathogenic bacteria and can be recommended as a natural preservative for rib beef.