Sifat Kimia dan Mikrobiologi Sosis Fermentasi Daging Sapi dan Tepung Kacang Koro dengan Penambahan Lactobacillus plantarum IIA-1A5

Abstract

Sosis fermentasi adalah produk pangan yang diperoleh dari campuran daging, lemak, rempah-rempah, atau bumbu, dengan atau tanpa penambahan kultur starter yang kemudian dimasukkan ke dalam casing. Sosis fermentasi umumnya dibuat hanya dengan bakteri asam laktat (BAL). Oleh karena itu, diperlukan bahan pengikat seperti tepung kacang koro. Penelitian ini bertujuan menguji sifat kimia dan mikrobiologi sosis fermentasi daging sapi dan tepung kacang koro dengan konsentrasi BAL yang berbeda (0% dan 5%). Analisis terdiri dari analisis kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, total mikroba, dan total BAL. Data penelitian dikoreksi menggunakan Rancangan Acak Lengkap (RAL) dan dianalisis menggunakan uji T. Hasil penelitian menunjukkan bahwa penambahan L. plantarum IIA-1A5 tidak berpengaruh pada sifat kimia sosis fermentasi. Pengujian total mikroba dan total BAL menunjukkan bahwa penambahan BAL berpengaruh terhadap total mikroba dan tidak berpengaruh terhadap total BAL yang terkandung dalam sosis fermentasi.

Fermented sausages are a food product obtained from a mixture of meat, fat, spices, or seasonings, with or without the addition of starter cultures, which are then placed in casings. Fermented sausages are generally made using only lactic acid bacteria (LAB). Therefore, a binder such as koro bean flour is needed. This study aims to examine the chemical and microbiological properties of fermented beef sausages and koro bean flour with different LAB concentrations (0% and 5%). The analysis consists of determining the water content, ash content, protein content, fat content, carbohydrate content, total microbial count, and total LAB count. The research data were corrected using a Completely Randomized Design (CRD) and analyzed using the T-test. The results showed that the addition of L. plantarum IIA1A5 had no effect on the chemical properties of fermented sausages. Tests for total microbial count and total LAB count showed that the addition of LAB affected the total microbial count and had no effect on the total LAB count contained in the fermented sausages.