CD Skripsi

Pengaruh Penambahan Bakteriosin Dari Lactobacillus Pentosus Strain Mil 195 Terhadap Mutu Sosis Daging Ayam Sebagai Alternatif Pengawet Alami

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This aim of this study is to determined the best treatmeant of the amount of
bacteriocins from Lactobacillus pentosus which can be used as a natural
preservative of sausages. This research used a completely randomized design
(CRD) with five treatments and three replications. The parameters observed were
water content, ash, fat, protein, total plate count, hedonic and descriptive sensory
analysis. The observations obtained were statistically analyzed by using ANOVA.
If the F count> F table then a DNMRT further test is carried out at a level of 5%.
The best selected concentration of Lactobacillus pentosus strain MIL 195 as a
preservative for chicken sausage was 0.4%. Addition of bacteriocin concentration
at 0.4% to chicken sausage during nine days of storage, produced sausage quality
in accordance with SNI-01-3820-2015 which 57.52% water content, 2.54% ash,
protein 15.40%, fat 5.55% , and a total microbial of 5.23 log cfu.g-1. The result of
sensory analysis descriptively on color of chicken sausage had an assessment
score of 3.00 (grayish white), aroma with assessment score of 3.50 (slightly
scented chicken), taste with assessment score of 3.43 (slightly meaty), texture
with assessment score of 3.66 (chewy), and overall of hedonic sensory analysis of
chicken sausage treatment at 0.4% was also preferred by panelists with an
assessment score of 3.87.
Keywords: sausage, storage, bacteriocin, Lactobacillus pentosus

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0046)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2020

Deskripsi Fisik

ix, 77 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0046)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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