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Title: | Microbial Quality of Probiotic Fermented Sausage by Lactobacillus plantarum 2C12 or Lactiobacillus acidophilus 2B4 Kualitas Mikrobiologis Sosis Fermentasi yang diberi Probiotik Lactobacillus plantarum 2C12 atau Lactobacillus acidophilus 2B4 |
Authors: | Arief, Irma Isnafia Wulandari, Zakiah Susilawati, Sofi |
Keywords: | fermented sausage L. acidophilus L. plantarum microbiological probiotic |
Issue Date: | 2012 |
Publisher: | IPB ( Bogor Agricultural University ) |
Abstract: | Fermented sausage is a product of processed meat using lactic acid bacteria as starter culture, L. plantarum 2C12 and L. acidhophilus 2B4 as probiotic lactic acid bacteria. The aim of this research was study the effect of the probiotic addition to microbiological quality of fermented sausage. There were three treatments in this research without addition of probiotic (control), the addition of L. plantarum 2C12 and L. acidophilus 2B4. The result of research in the microbiology quality showed that the addition of probiotic L. plantarum 2C12 in the product could be decreased E. coli and total S. aureus. The addition of Lactobacillus plantarum 2C12 was more effective than Lactobacillus acidophilus 2B4 and control to decrease pathogenic bacteria. Daging merupakan bahan pangan sumber protein hewani yang memiliki nilai gizi yang cukup tinggi sehingga bagi mikroorganisme daging merupakan media pertumbuhan yang baik. Daging mudah rusak oleh kontaminasi mikroba patogen dan dapat mengalami pembusukan. Oleh karena itu diperlukan diversifikasi produk olahan daging untuk menarik minat dan mempertahankan kualitas daging. Salah satu produk olahan daging adalah sosis fermentasi yang dalam proses pembuatannya ditambahkan bakteri asam laktat. Penggunaan bakteri asam laktat dalam sosis fermentasi untuk menghambat pertumbuhan mikroba yang bersifat toksik. Bakteri asam laktat yang digunakan dalam penelitian in adalah bakteri asam laktat yang bersifat probiotik yaitu L. plantarum 2C12 dan L. acidophilus 2B4. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh penambahan probiotik Lactobacillus plantarum 2C12 atau Lactobacillus acidophilus 2B4 terhadap kualitas mikrobiologis dalam produk sosis fermentasi. |
URI: | http://repository.ipb.ac.id/handle/123456789/61512 |
Appears in Collections: | UT - Animal Production Science and Technology |
Files in This Item:
File | Description | Size | Format | |
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D12ssu.pdf Restricted Access | fulltext | 2.05 MB | Adobe PDF | View/Open |
BAB I Pendahuluan.pdf Restricted Access | BAB I | 360.35 kB | Adobe PDF | View/Open |
BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 528.59 kB | Adobe PDF | View/Open |
BAB III Materi dan Metode.pdf Restricted Access | BAB III | 509.66 kB | Adobe PDF | View/Open |
BAB IV Hasil dan Pembahasan.pdf Restricted Access | BAB IV | 385.62 kB | Adobe PDF | View/Open |
BAB V Kesimpulan dan Saran.pdf Restricted Access | BAB V | 370.97 kB | Adobe PDF | View/Open |
Cover.pdf Restricted Access | COVER | 383.59 kB | Adobe PDF | View/Open |
Daftar Pustaka.pdf Restricted Access | DAFTAR PUSTAKA | 596.69 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | LAMPIRAN | 665.57 kB | Adobe PDF | View/Open |
Ringkasan.pdf Restricted Access | RINGKASAN | 395.86 kB | Adobe PDF | View/Open |
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