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Title: | Microbiological Characteristics of Beef Meatball Preserve with Antimicrobial Substrat from Lactobacillus plantarum 1A5 at Room Temperature. Karakteristik Mikrobiologis Bakso Sapi yang Diawetkan dengan Substrat Antimikroba dari Lactobacillus plantarum 1A5 pada Penyimpanan Suhu Ruang. |
Authors: | Arief, Irma Isnafia Komariah Savitri, Tantri |
Keywords: | beef meatball antimicrobial substrate microbiological quality Lactobacillus plantarum 1A5 |
Issue Date: | 2009 |
Publisher: | IPB (Bogor Agricultural University) |
Abstract: | The objective of this research was to observe the effect of antimicrobial substrate of Lactobacillus plantarum 1A5 origin as a natural preservative on beef meatball at room temperature storage. The complete randomized design of two factors was used to analyze the effect of antimicrobial substrate microbiological characteristics of beef meatball. The treatments and control were storage at room temperature (± 280 C) with antimicrobial substrat 100 % and 0 % for 0 hour, 9 hours, and 18 hours after conditioning process. The variables were total plate count, quantitative of Staphylococcus aureus, quantitative of Escherichia coli and qualitative of Salmonella spp. The result of this research showed that there were decreasing (P<0,05) of total microbe, quantitave of Staphylococcus aureus and quantitative of Escherichia coli were decreasing (P<0,05) during room storage until 9 hours. Salmonella spp. test showed negative result. Daging merupakan pangan sumber protein hewani yang memiliki kandungan nutrisi lengkap terutama komposisi proteinnya. Diversifikasi dari produk daging salah satunya adalah dengan dibuat bakso. Daging memiliki karakteristik mudah rusak (perishable) oleh aktivitas mikroorganisme. Salah satu cara yang biasa digunakan oleh produsen bakso untuk memperpanjang umur simpan adalah dengan penambahan bahan pengawet berbahaya untuk kesehatan seperti formalin dan boraks. Konsumen sekarang sudah cenderung untuk lebih memilih produk makanan yang berpengawet alami yang tidak menimbulkan masalah kesehatan. Bahan pengawet ini berasal dari salah satu bakteri asam laktat. Bakteri asam laktat mampu menghasilkan asam laktat, hidrogen peroksida dan hasil metabolisme lain yang dapat memberikan pengaruh positif bagi yang mengonsumsi. |
URI: | http://repository.ipb.ac.id/handle/123456789/60087 |
Appears in Collections: | UT - Animal Production Science and Technology |
Files in This Item:
File | Description | Size | Format | |
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D09tsa.pdf Restricted Access | Full Text | 11.06 MB | Adobe PDF | View/Open |
Cover.pdf Restricted Access | Cover | 294.66 kB | Adobe PDF | View/Open |
Abstract.pdf Restricted Access | Abstract | 292.4 kB | Adobe PDF | View/Open |
BAB I Pendahuluan.pdf Restricted Access | BAB I | 291.1 kB | Adobe PDF | View/Open |
BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 502.42 kB | Adobe PDF | View/Open |
BAB III Metode.pdf Restricted Access | BAB III | 327.26 kB | Adobe PDF | View/Open |
BAB IV Hasil dan Pembahasan.pdf Restricted Access | BAB IV | 327.6 kB | Adobe PDF | View/Open |
BAB V Kesimpulan dan Saran.pdf Restricted Access | BAB V | 286.12 kB | Adobe PDF | View/Open |
Daftar Pustaka.pdf Restricted Access | Daftar Pustaka | 297.94 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 10.7 MB | Adobe PDF | View/Open |
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