Viabilitas Kultur Kering Sosis Fermentasi dengan Beberapa Kombinasi Mikroba pada Media Tumbuh dan Metode Pengeringan yang Berbeda (publikasi)

Abstract

Stock of starter culture for fermented sausages in Indonesia are very limited The commercial starter culhares must be improxted from Europe, so this price is very expensive and the fermented sausages product's in Bali can't reach. The impact of this condition, the quality fermented sausage in Indonesia is low. The aim of this research was to analyze dried starter culture wing microbial combitutionr 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 fnae drying. The result of thin reaemh were freeze drying was better than spray drying. Skim milk added sucrose was better than skim milk. The best viability is stater culture with skim milk added sucrose which is made by freeze drying. This viability was 1,l x 10U CFU/ml.