| dc.description.abstract | Beef is one of the easy food materials destroy either through physical, chemical and organoleptic attributes. Therefore, it is necessary to do an effort for processing and preserving beef. One method to preserve the beef is sausages. Using of chemical contents as preservative often do by producent for giving long life saving sausages but it is too risky for human health. So, it is needed natural preservatives that more safety if consumed by human even long life saving better than chemical preservatives. The aims of the research were to study the effect of addition antimicrobial substrat Lactobacillus plantarum (1A5) to the characteristic of physical, chemical and organoleptic beef sausages at storage room temperatur. The research was conducted by experimental, using completely randomized design of factorial pattern 2x3 (substrat addition and storage time). Each treatment was repeated for three times. Physical and chemical data was analysed by Analisys of Variance (ANOVA) with matched asumtion, if wasn’t matched it used Kruskal-Wallis method and organoleptic was analysed by Kruskal-Wallis method. The observed parameters physical and chemical test were pH, water absorb capacity, texture, water activity, water content, number of peroxyde and organoleptic test on smell of sausage, colour, taste, texture and mucus. Result of the research indicates that the addition of substrate having an effect on reality to pH and storage time having an effect on very real to water activity (aw). Organoleptic attributes based on scoring has a significant effect on colour, taste and smell (p<0,01) but not on texture and mucus. Keywords: Sausage, Storage Time, Antimicrobial Substrate | id |
