Penambahan Bakteriosin Kasar Dari Lactobacillus Plantarum Mxg 68 Sebagai Alte…

The purpose of this research was to get the best concentration of crude bacteriosin produced by Lactobacillus plantarum MXG 68 as natural preservatives to the chemical, microbiological, and sensory properties of chicken sausage. This research used a Completely Randomized Design with four treatments and four replications. The treatments were P0 (without addition of bacteriosin concentration), P1…