Browsing UT - Animal Production Science and Technology by Subject "salami"
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Microbiological Quality of Salami Fermented by Culture Combination of Lactic Acid Bacteria (LAB) with Probiotic Potential
(2009)Salami is one of innovation products of meat processing wich use Lactic Acid Bacteria (LAB) as starter culture. LAB can ferment carbohydrate into lactic acid. Lactic acid of the fermented product can decrease pH value and ... -
Sifat Fisik, Kimia dan Organoleptik Salami Daging Tetelan dengan Penggunaan Lactobacillus plantarum IIA-2C12 dan Lactobacillus acidophilus IIA-2B4.
(2014)Salami is a dry sausage that is made from fresh meats by using lactic acid bacteria and through smoking process. The purpose of this research was to make starter culture of L.plantarum and L.acidophilus as probiotic starter ... -
Sifat Kimia Salami Daging Sapi dan Daging Domba dengan Penambahan Wortel (Daucus carota,L)
(2005)Salami merupakan salah satu jenis sosis fermentasi kering yang memiliki ciri khas menggunakan casing berdiameter 4,5 cm. Kualitas salami ditentukan oleh b ahan baku dan starter yang digunakan. Pengolahan melalui fermentasi ...