| Title: |
THE EFFECT OF THE USE OF LOCAL MICROBIAL-BASED FERMENTATION MEAT WITH LACTOBACILLUS PLANTARUM ON PHYSICAL QUALITY OF FUNCTIONAL SAUSAGE. |
| Authors: |
MERISTICA, Glusi Ladyani1 glusymeristicaa2512@gmail.com, GUMILAR, Jajang1 jgumilar@gmail.co.id, SURADI, Kusmajadi1 kusuradi@gmail.co.id |
| Source: |
Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development. 2019, Vol. 19 Issue 4, p191-194. 4p. |
| Subject Terms: |
*LACTOBACILLUS plantarum, *FUNCTIONAL foods, *LACTIC acid bacteria, *SAUSAGES, *MEAT, *FERMENTATION |
| Abstract: |
Sausages are a popular food product based on meat, are generally high in cholesterol which has a negative impact on health. One effort that can be done is to make functional sausages by adding cooked meat to the processed products. Bekasam is a traditional fermented product made from fish, but can be replaced with meat because it has a high enough protein of 16-22%. The starter used in making bekasam is Lactobacillus plantarum which is a homofermentative lactic acid bacteria. The role of lactic acid bacteria during the fermentation process can hydrolyze proteins and produce bioactive components in meat that function for health so it is expected to become functional food. The purpose of this study was to determine the effect of the comparison of the concentration of beef and bekasam meat on the physical quality of sausage products. The study was conducted experimentally, using a Completely Randomized Design (CRD) with 5 treatments comparing the concentration of beef and used meat as follows: P1 (100% beef), P2 (75% beef and 25% Bekasam meat), P3 (50% beef and 50% meat used), P4 (25% beef and 75% bekasam meat) and P5 (100% bekasam meat). The results showed that the giving of bekasam meat in making sausages had an influence on the water holding capacity, cooking losses, tenderness and pH of sausages. [ABSTRACT FROM AUTHOR] |
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