Hapsari, Riris Nur (2018) Effect Of Different Level Lactobacillus Plantarum As A Starter Culture On Goat Meat Dendeng Fermentation. Sarjana thesis, Universitas Brawijaya.
Abstract
Goat meat is one of the meats that has been consumed by society widely and it is perishable food so that the meat is easily damaged. Food preservation is an excellent alternative technology for maintaining the quality of meat, such as dendeng.The addition of Lactobacillus plantarum could produce lactic acid in the large amount and tolerant to the high acid condition. The aim of this research was to determine the effect Lactobacillus plantarum on Texture, pH, Total Titratable Acidity (TTA) and Total Lactic Acid Bacteria (LAB), and Color Scale Color Scale (L*a*b*) on the fermented goat meat dendeng. The result of the research can be used to provide information on the usage of Lactobacillus plantarum on the fermented goat meat dendeng. The research materials were goat meat and Lactobacillus plantarum. The research method was Experimental Design by Completely Randomized Design viii (CRD) with 4 treatments and 4 replications, and continued by Duncan’s Multiple Range Test (DMRT). The different treatments in this research were the different level of Lactobacillus plantarum (0.3 mL, 3 mL, and 30 mL). Variables of this research were Texture, pH, Total Titratable Acidity (TTA), Total Lactic Acid Bacteria (LAB) and Color Scale (L*a*b*). Data analysis used ANOVA (Analysis of Variance) and continued by Duncan's Multiple Range Test (DMRT). The result showed that the addition of Lactobacillus plantarum to fermented goat meat dendeng give significant different (P <0.05) to pH, L* color, and b* color; highly significant different (P<0.01) to texture, Total Titratable Acidity (TTA) and a*color; and did not give significant different to total Lactic Acids Bacteria (LAB). The average value of texture 8.10 - 4.10 gf; pH 6.03 - 5.16; L* color 25.89 - 27.01; a* color 5.64-7.27; b* color 4.62-5.63; Total Titratable Acidity (TTA) 19.11 - 22.66; and total Lactic Acid Bacteria (LAB) 5.93 - 6.84 CFU/g. The conclusion of the addition Lactobacillus plantarum to fermented goat meat dendeng caused the increasing amount of lactic acid bacteria (LAB), increasing the production of lactic acid, the decreasing pH value of fermented goat meat dendeng, the color becomes more bright, reddish, and yellowish also the texture becomes tender. Suggestions to this research for further research it could be done the fermentation with another commercial starter culture and carried out to confirm the commercial viability of the product.
English Abstract
The aim of this research was to determine the effect of Lactobacillus plantarum on texture, pH, total titratable acidity (TTA), total lactic acid bacteria (LAB), and color scale (L*a*b*) on the fermented goat meat dendeng. The result of the research provides information on the usage of Lactobacillus plantarum onto fermented goat meat dendeng. The research method was experimental design using Completely Randomized Design (CRD) with 4 treatments and 4 replications, and continued by Duncan’s Multiple Range Test (DMRT). The different treatments in this research were the different level of Lactobacillus plantarum (0.3 mL, 3 mL, and 30 mL). The research materials were goat meat and Lactobacillus plantarum. The result showed that addition of Lactobacillus plantarum on fermented goat meat dendeng gave significant different (P<0.05) to pH, L* color, and b* vi color; gave highly significant different (P<0.01) to texture, total titratable acidity (TTA) and a* color, and it did not gave significant different to total lactic acids bacteria (LAB). It could be concluded that the addition Lactobacillus plantarum to fermented goat meat dendeng caused increasing amount of lactic acid bacteria (LAB), increasing the production of lactic acid, the decreasing pH value of fermented goat meat dendeng, the color becomes more bright, reddish, and yellowish also the texture becomes tender. Suggestions to this research for further research it could be done the fermentation with another commercial starter culture and carried out to confirm the commercial viability of the product.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2018/224/051804038 |
| Uncontrolled Keywords: | Fermentation, goat meat, Lactobacillus plantarum |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.6 Cooking specific materials > 641.663 9 Cooking food derived from plant crops and domesticated animals (Goats) |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 28 May 2018 02:02 |
| Last Modified: | 22 Oct 2021 06:52 |
| URI: | http://repository.ub.ac.id/id/eprint/11132 |
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