Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/67368
Title: Karakteristik Mikrobiologis dan Organoleptik Sosis Fermentasi Daging Domba dengan Starter Kultur Probiotik Lactobacillus plantarum 2C12
Authors: Arief, Irma Isnafia
Aditia, Edit Lesa
Hendrawan
Issue Date: 2013
Abstract: In this research, the fermented sausages was made from mutton meat. The lactid acid bacteria Lactobacillus plantarum 2C12 was used as culture starter. The aim of this research was to evaluate microbiological and sensory characteristics of fermented mutton sausages. This research was used completely randomized design as experimental design, with 3 replications. The treatments used were: P0 as control (without culture starter addition), and P1 with addition 2% culture starter Lactobacillus plantarum 2C12. The analized microbiological characteristics of fermented mutton sausage samples were the total of LAB (lactid acid bacteria), Eschericia coli, and Salmonella sp.. Whereas, the sensory properties were evaluated for color, aroma, texture, and taste. The result showed that the addition 2% Lactobacillus plantarum 2C12 had increased LAB significantly (P<0.01) to 2.89 log cfu/g, pressed Eschericia coli (P<0.05) to 0.86 log cfu/g, and the population of Salmonella sp. was negative. The sensory evaluation showed that the addition 2% Lactobacillus plantarum 2C12 did not significantly differences for every properties.
URI: http://repository.ipb.ac.id/handle/123456789/67368
Appears in Collections:UT - Animal Production Science and Technology

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