Penggunaan Bakteri Asam Laktat Untuk Perbaikan Sifat Fisik Dan Organoleptik Sosis Fermentasi Kombinasi Kacang Koro

Abstract

Sosis fermentasi pada penelitian ini dibuat dari daging sapi dengan penambahan tepung kacang koro. Bakteri asam laktat Lactobacillus plantarum IIA- 1A5 digunakan sebagai starter kultur. Tujuan dari penelitian ini adalah untuk mengevaluasi karakteristik fisik dan organoleptik sosis fermentasi. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL), menggunakan 3 kali ulangan. Perlakuan yang digunakan adalah: P0 sebagai kontrol (tanpa penambahan starter kultur) dan P1 dengan penambahan 5% starter kultur Lactobacillus plantarum IIA-1A5. Analisa karakteristik fisik sampel sosis fermentasi terdiri dari pH, aw, daya serap air, dan stabilitas emulsi. Adapun peubah dari karakteristik organoleptik yang dievaluasi adalah warna, aroma, tekstur, rasa, serta penyajian sosis fermentasi dengan sandwich. Hasil analisa menunjukkan bahwa penambahan 5% Lactobacillus plantarum IIA-1A5 sangat nyata (P<0,05) pada pH dan daya serap air.

In this study, fermented sausages were made from beef meat with the addition of jack bean flour. Lactic acid bacteria Lactobacillus plantarum IIA-1A5 were used as the starter culture. The aim of this research was to evaluate the physical and organoleptic characteristics of the fermented sausages. The research design used was a completely randomized design (CRD) with 3 replications. The treatments used were: P0 as the control (without the addition of the starter culture) and P1 with the addition of 5% Lactobacillus plantarum IIA-1A5 starter culture. The analysis of the physical characteristics of the fermented sausage samples included pH, water activity (aw), water absorption, and emulsion stability. The evaluated organoleptic characteristics included color, aroma, texture, taste, and the presentation of the fermented sausages in a sandwich. The results of the analysis showed that the addition of 5% Lactobacillus plantarum IIA-1A5 significantly affected the pH and water absorption (P<0,05).