CD Skripsi

Penambahan Bakteriosin Kasar Dari Lactobacillus Plantarum Mxg 68 Sebagai Alternatif Pengawet Alami Terhadap Kualitas Sosis Ayam

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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 (addition of bacteriosin at 0.2% concentration), P2 (addition of bacteriosin at 0.3% concentration), and P3 (addition of bacteriosin at 0.4% concentration). The data obtained were analyzed statistically using ANOVA and DNMRT at 5% level. The results show that the addition of bacteriosin did not significantly affect moisture content, ash, and hedonic assessment of the overall assessment sausage but significantly affected protein, and fat contents, as well as microbial counts. The best treatment of bacteriosin concentration as biopreservatives from this research was P2 with moisture content 58.52%, ash 2.92%, fat 5.45%, protein 15.11%, microbial count 5.03 log cfu.g-1 and overall assessment of chicken sausage was liked by the panelist (score 2.30).

Keywords: bacteriosin, Lactobacillus plantarum, sausage

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0023)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2019

Deskripsi Fisik

v, 52 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 119 (0023)

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 HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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