Physical Quality of Fermented Sausage with Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4 as Starter Culture

Abstract

Fermented sausage contains lactic acid bacteria as starter culture. The aim of this research was to study physical quality of fermented sausage with Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4 as starter culture. Nine samples of fermented sausage were devided into three treatments, there were fermented sausage without addition of starter culture (as control sample), fermented sausage with L. plantarum 2C12 and fermented sausage with L. acidophilus 2B4. Tested of physical properties were performed by population lactic acid bacteria, pH, water activity, total acid titration, and color parameters (brightness, redness, and yellowness). The result of this research showed that L. plantarum 2C12 or L. acidophilus 2B4 addition to the fermented sausage significantly effected (P<0.05) on pH, total acid titration and yellow color but had no significantly effect (P>0.05) on water activity, brightness and red color. The result of hedonic quality test proved that fermented sausage with L. plantarum 2C12 addition had significantly effect (P<0.05) to color, but for hedonic test, fermented sausage with L. plantarum 2C12 or L. acidophilus 2B4 addition had significantly effect (P<0.05) to color and general appearance. Result of sensory indicated that fermented sausage with L. acidophilus 2B4 better than fermented sausage with L. plantarum 2C12.

Daging merupakan bahan pangan asal ternak yang mengandung zat-zat makanan yang dibutuhkan oleh tubuh. Kebutuhan masyarakat terhadap produk olahan daging semakin meningkat. Hal ini mendorong berkembangnya teknologi dan diversifikasi pengolahan daging. Pengolahan dilakukan untuk meningkatkan nilai guna, daya simpan produk, dan nilai jual. Sosis fermentasi merupakan produk fermentasi olahan daging dengan menggunakan kultur bakteri asam laktat yang mengubah karbohidrat menjadi asam laktat. Sosis fermentasi mampu meningkatkan kesehatan dengan menambah jumlah bakteri baik dalam saluran pencernaan. Menurut Badan Standarisasi Nasional (1995) sosis merupakan makanan sumber protein karena mengandung lebih dari 13% protein. Bakteri asam laktat sebagai probiotik berfungsi untuk mengatur keseimbangan mikroflora dalam sistem pencernaan dan menghambat pertumbuhan mikroorganisme yang tidak diinginkan. Lactobacillus plantarum dan Lactobacillus acidophilus adalah bakteri gram positif, berbentuk batang, bersifat non motil, non spora, dan anaerob. L. plantarum 2C12 atau L. acidophilus 2B4 merupakan kandidat probiotik yang ditambahkan pada pembuatan sosis fermentasi, diharapkan menghasilkan sosis fermentasi dengan kualitas fisik yang baik.