PRAMONO, YOYOK BUDI and Rahayu, Endang S. and Suparmo, Suparmo and Utami, Tyas (2009) FUNCTIONALITY POTENTIAL OF "PETIS" AN INDONESIAN FERMENTED MEAT WITH PEDIOCOCCUS ACIDILACTICII YDA3 AND PEDIOCOCCUS PENTOSUS YDA4 STARTER CULTURES. In: The 5th conference in Lactic Acid Bacteria Microbes in Diseases Prevention and Treatment, 1 - 3 July 2009, Singapore.
Petis, an Indonesian Fermented meat is pasta-like product used as side dish traditionally fermented spontaneously. The study was design to introduce potential locally isolated lactic acid bacteria to improve its organoleptic and functional properties. The functional properties studied were ability to inhibit coliforrn and histamine producer bacteria, flavor improvement, and enhancement of carnosine production. Carnosine is bioactive peptide B-alanyl-L-Histidine capable in maintaining physiologic performance and reduces the tendency of development of degenerative diseases. Result indicated that the application of each starters reduces the coliform and --F-ramine producer bacteria by 1 log cycle compared to spontaneous fermentation as -z-ol. Soluble protein increase by 10.3 °lip, reduce histamine by 5.8 mg/100g, ::ressed of Total Volatile Based Nitrogen (TVN) by 42.8 mg/100g and Tri Methyl -e (TMA) by 23.2 mg/100g. Enhance carnosine production by 3.16 times and times, respectively. It showed that both isolates capable in enhancement of quality, safety, and functionality.
|Item Type:||Conference or Workshop Item (Paper)|
|Uncontrolled Keywords:||Meat fermentation, Pediococcus, functional property, carnosine|
|Subjects:||S Agriculture > S Agriculture (General)|
|Divisions:||Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture|
|Deposited By:||Mr. Sugeng Priyanto|
|Deposited On:||30 Apr 2013 09:22|
|Last Modified:||30 Apr 2013 09:22|
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