The Reduced Glucose, Acidity, and Preference of Fermented Meat “Petis” on the Different of Meat Broth

Abstract

This research was conducted to evaluate the reduced glocose, acidity, and preference of fermented meat “petis” on the different of meat broth (beef, lamb, and chicken). Fermentation of “petis” used Streptococcus thermophillus, Lactobacillus bulgaricus and Lactobacillus acidophillus. The experiment design was arranged by completely randomized design with 3 treatments and 7 replications. Three meat broth were used as treatment i.e. beef broth (T1), lamb broth (T2), and chicken broth (T3). The results showed that the reduced glucose on fermented “petis” i.e. 9.431%, 9.317%, dan 9.139 % as T1, T2, T3, respectively. The acidity of fermented “petis” i.e. 0.414%, 0.426%, and 0.435%, for T1, T2, T3, respectively. The preference score of fermented “petis” showed 2.80, 2.88, 2.88 for T1, T2, T3, respectively. There were no significant effect of different meat broth on the reduced glucose, acidity, and panelist preference. Keywords : fermented meat “petis”, reduced glucose, acidity, preference