Karakteristik Mikrobiologis Bakso Sapi yang Diawetkan dengan Antimikroba dari Lactobacillus plantarum 1A5 selama Penyimpanan Suhu Dingin

Abstract

Many techniques have been applied to reduce or eliminate microbial growth and so preserve the beef product. It could use antimicrobial substrates isolated from lactic acid bacteria (LAB) that could inhibit growth of microorganisms in beef. This research was aimed to investigate the effects of antimicrobial on the Characteristic microbiologys meatball added antimicrobial from Lactobacillus plantarum 1A5 in refrigerator storage. The research used completely randomized design pattern 2 x 3. The first factor was added of antimicrobial on the meatball and the second factor was storage time 0, 5 and 10 days in the refrigerator. The result showed that concentration of antimicrobial from Lactobacillus plantarum 1A5 were significant reduce quantity of total plate count, Escherichia coli and Staphylococcus aureus for 10 day storage time.