KARAKTERISTIK FERMENTASI DAGING SAPI DALAM BERBAGAI KONSENTRASI LARUTAN GARAM

Pramono, Yoyok Budi and Rahayu, Endang S. and Suparmo, Suparmo and Utami, Tyas (2008) KARAKTERISTIK FERMENTASI DAGING SAPI DALAM BERBAGAI KONSENTRASI LARUTAN GARAM. JURNAL AGRIBISNIS DAN INDUSTRI PERTANIAN, 7 (2). pp. 215-224. ISSN 1412-8888

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Abstract

The research was represent of early exploration information which aim to to know the chemical, physical, and microbiological characteristic during meat fermentation. Salt were one of the component of food substance which can give the taste, beside which have the ability bacterisidal. Meat fermentation by various brain salt concentration was expected will be able to control fermentation process. Research was conducted in Microbiological Laboratorium of Centre of Study Food and Nutrition (PSPG), Gadjah Mada University, Yogyakarta. The research was early exploration experimental method by 4 restating and 2 set attemp restating. The various of brain salt concentration conducted by 5 variation. There were 15%; 17,5%; 20%; 22,5%; and 25% (w/w), with the control by without salt gift. Characteristic fermentation perceived by physical, chemical and microbiologycal. As for physical characteristic perceived by change of pH, temperature and Aw. Chemical characteristic perceived by the totally of acid titration, which as lactic acid, sugar reduction, the dissolve protein, rate of bioamine which ranked among histamin, salt rate, and fat rate. While the microbiological characteristic perceived by totally of microbe, yeast, coliform, bacteria of bioamin producer, and lactic acid bacteria. Result ofthe research was indicated that the change of pH and totally of acid titration identically, where decreasing of pH identic with increasing oftotally acid titration. Its means that this phenomena was influenced by sum of increasing oflactic acid bacteria and their metabolic activity. Changing of Aw characteristic along of fermentation and sum of brain salt concentration, its may be influenced by depletion from meat. Sugar reduction was decreasing along the fermentation time, its consumed by lactic acid bacteria as source of C for their metabolic activity. In another hand, dissolve protein was increasing, its indicated that caused of degradatin of meat protein by lactic acid bacteria and proteolityc activity of indegenous enzime. While rate of bioamines which as histamin will be increase too, its caused of yielding metabolic product by bioamines bacteria producer. Dominant of population of lactic acid bacteria on microbiological characteristic and brain salt concentration can be handle of coliform population and bioamines bacteria producer, which are decreasing on the along time fermentation, Key words: brain salt fermentation, lactic acid bacteria.

Item Type:Article
Subjects:S Agriculture > S Agriculture (General)
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:34158
Deposited By:Mr. Produksi THT Admin
Deposited On:01 Mar 2012 12:23
Last Modified:01 Mar 2012 12:23

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