Nutrition and Amino Acid Content of Probiotic Fermented Sausage with the Culture of Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4

Abstract

Probiotic fermented sausage is sausage which is fermented by probiotic bacteria. The addition of probiotic bacteria is used to improve healthy of the human digestive tract, and to extend the shelf life of the product. Lactobacillus plantarum 2C12 and Lactobacillus acidophilus 2B4 had been proved as probiotics. This research used three types of treatment, which were fermented sausage without culture addition (control), fermented sausage with L. plantarum 2C12 addition and fermented sausage with L. acidophilus 2B4 addition. Each treatment carried out with three repetition. Variables measured were nutrient content (water content, ash content, protein content, fat content, carbohydrate content) and the amino acid composition of each sausage fermentation. Nutrient content from three treatments of fermented sausage did not significantly difference (p>0,05). Fermented sausage with L. acidophilus 2B4 addition showed the higher total content of amino acid rather than fermented sausage with L. plantarum 2C12 addition and fermented sausage control.

Sosis fermentasi adalah campuran dari daging, lemak, bumbu dan kultur starter yang dimasukkan ke dalam selongsong sosis dan mengalami pematangan. Penambahan probiotik dimaksudkan untuk meningkatkan kualitas dari produk sosis fermentasi. Penelitian ini bertujuan untuk mengetahui kandungan nutrisi dan kandungan asam amino yang terdapat pada sosis fermentasi yang diberi penambahan Lactobacillus plantarum 2C12 atau Lactobacillus acidophilus 2B4. Penelitian dilakukan di Laboratorium Ruminansia Besar dan Laboratorium Terpadu Fakultas Peternakan, Pusat Antar Universitas (PAU), dan Laboratorium Terpadu Pascasarjana, Institut Pertanian Bogor. Penelitian berlangsung dari bulan November 2011 hingga bulan Maret 2012. Penelitian diawali dengan persiapan dan pembiakan kultur Lactobacillus plantarum 2C12 dan Lactobacillus acidophilus 2B4 kemudian dilanjutkan dengan pembuatan sosis fermentasi serta analisis nutrisi (kadar air, abu, protein, lemak, dan karbohidrat) serta kandungan asam amino. Rancangan percobaan yang digunakan pada analisis nutrisi adalah Rancangan Acak Lengkap (RAL) sedangkan analisis data untuk kandungan asam amino adalah analisis deskriptif.