| dc.description.abstract | Meatball is one of the meat product with good nutrient and most of the people like this product. Meatball is perishable, therefore it needs to add some preservative to make the meatball has a longer shelf-life. Most of the meatball still using preservative that made of chemical. But recently, people prefer to natural preservative than chemical, because its more safety to consume. This natural preservative is coming from lactic acid bacteria and its capable to obtaining an antimicrobial substance, bacteriosin, hidrogen peroxside, and other metabolism that effect the consumer. The aim of this research is to test an effect of free cell supernatant from antimicrobial Lactobacillus plantarum 1A5 as natural preservative to microbiology, physical, chemical, and organoleptic characteristic at refrigerator temperature storage. This research was divided into two phase, the first research and second research. The first research made mixed culture and second research made beef meatball then analysed in physic, chemical, organoleptic and microbiology test in cold storage in 0, 5, and 10 days.The experiment design used random complete design with factorial pattern 2x3 on three repeat. First factor was antimicrobial supernatan usage and control, and second factor was cold storage in 0, 5, and 10 days. The observed parameters physical and chemical were pH, TAT, texture, water content and water activity. Organoleptic test on color of beef meatball, flavor, texture, mucus and taste. Microbiology test on Total Plate Count (TPC). Physical, chemical, and microbiology data was analysed by Analysis of Variance (ANOVA) with matched assumption, if wasn’t matched it used Kruskal-Wallis method and so also the organoleptic test.he result showed that the different storage of beef meatball influence significant on TAT, water activity, and TPC, but did not influence significant on pH value, water content, and texture. | id |
