Sifat Fisik, Kimia dan Organoleptik Salami Daging Tetelan dengan Penggunaan Lactobacillus plantarum IIA-2C12 dan Lactobacillus acidophilus IIA-2B4.

Abstract

Salami is a dry sausage that is made from fresh meats by using lactic acid bacteria and through smoking process. The purpose of this research was to make starter culture of L.plantarum and L.acidophilus as probiotic starter culture which is analyzed based on physical, chemical, and organoleptic test. The addition of L.plantarum and L.acidophilus has different effect on the pH value of product, whereas the addition of L.plantarum and L.acidophilus has no significant effect on the activity water and TAT value. Salami with the addition of 2% L.acidophilus produces red color intensity (a value) higher than another treatment. Salami without the addition of lactic acid bacteria has lower water content than with the addition of L.plantarum and L.acidophilus (P<0.05). In contrast, the protein content is lower by the addition of L.plantarum and L.acidophilus than the salami control (P<0.05). The panelist chose the salami with the addition of 2% L.acidophilus.