Viabilitas kultur kering sosis fermentasi dengan beberapa kombinasi mikroba pada media tumbuh dan metode pengeringan yang berbeda

Abstract

Stock of starter culture for fennented sausages in Indonesia are very limited. The commercial starter cultures must be imported from Europe, so this price is very expensive and the fennented sausages product's in Bali can't reach. The impact of this condition, the quality fennented sausage in Indonesia is low. The aim of this research was to analyze dried starter culture using microbial combinations at different vegetative materials and different methods of drying. Vegetative materials were skim milk and skim milk added sucrose. Method of drying are spray drying and freeze drying. The result of this research were freeze drying was better than spray drying. Skim milk added sucrose was better than skim milk. The best viability is starter culture with skim milk added sucrose which is made by freeze drying. This viability was 1,1 x 1010 CFU/ml.