Pengaruh Penambahan Bakteriosin Dari Lactobacillus Pentosus Strain Mil 195 Te…

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 an…