Natalena, Desi Putri (2018) Effect Of Different Levels Of Lactobacillus Plantarum On Organoleptic, Total Plate Count (Tpc), Fat, And Cholesterol Content Of Fermented Goat Meat Dendeng. Sarjana thesis, Universitas Brawijaya.
Abstract
Goat meat is meat which had a paler color and white fat. This meat had high cholesterol and fat but not as high as beef or pork. Goat meat that proceed to be IMF (Intermediate Moisture Food) will gave better nutritional value. The addition of Lactobacillus plantarum that has ability to reduce the cholesterol and fat also increase the shelf life. It was effort to improve the quality of fermented goat dendeng. The purpose of this research were to determine the effect of Lactobacillus plantarum on fermented goat dendeng and to determine the best treatment of fermented goat dendeng. The result of can be used as information of Lactobacillus plantarum to make fermented goat dendeng. Material that used was dendeng that made from goat meat, spices, and Lactobacillus plantarum. Method of this research was experimental method by used Completely Randomized Design with 4 treatments and 4 replications, consist of: 0 mL Lactobacillus plantarum (T0), 0.3 mL Lactobacillus plantarum (T1), 3 mL Lactobacillus plantarum (T2), and 30 mL Lactobacillus plantarum (T3). Variable that observed were organoleptic (texture, aroma, and taste), Total Plate Count (TPC), cholesterol and fat content. Data analysis was used ANOVA (Analysis of Variance) and followed with Duncan’s Multiple Range Test if there was significant effect. The result showed that Lactobacillus plantarum levels used in fermented goat meat dendeng had significant effect (P<0.01) on fat content 3.48±0.70 – 7.83±0.69, cholesterol content 75.65±0.69 – 79.06±0.41, and texture 2.74±1.06 – 3.18±1.10. the other result had significant effect (P<0.05) about aroma 3.07±1.07 – 3.43±1.09, and had no significant effect about taste 3.39±0.88 – 3.63±0.96 and Total Plate Count 4.95±0.21 – 6.34±0.56 log CFU/g. Based on the result, it can be concluded that the best treatment obtained to treatment T1 with addition 0.3 mL of Lactobacillus plantarum that had cholesterol content 77.16%, fat content 7.61%, Total Plate Count (TPC) 5.80 log CFU/g, texture 2.93, aroma 2.93, and taste 3.51. Suggestions to this research was for further research it can be done the fermentation with other culture on fermented goat meat dendeng and counted the population of microorganism before using the bulk starter.
English Abstract
Goat meat processed to be IMF (Intermediate Moisture Food) would provide better nutrition value than before. The addition of Lactobacillus plantarum to the product would reduced cholesterol and fat also increased the shelf life. The purpose of research was to determine the effect of the addition of Lactobacillus plantarum on goat dendeng organoleptic (texture, aroma, and taste), TPC (Total Plate Count), cholesterol and fat content. The result could be used as information on the use of Lactobacillus plantarum in fermented meat product and obtained the best treatment of fermented goat meat dendeng. Materials used for this research were dendeng made from goat meat, spices, and Lactobacillus plantarum. The method used was Completely Randomized Design with four treatments and four replications, if there were significant effect would be followed with Duncan’s Multiple Range Test. The result showed that Lactobacillus plantarum levels used in fermented goat meat dendeng had significant effect (P<0.01) on fat content 3.48±0.70 – 7.83±0.69, cholesterol content 75.65±0.69 – 79.06±0.41, and texture 2.74±1.06 – 3.18±1.10. the other result had significant effect (P<0.05) about aroma 3.07±1.07 – 3.43±1.09, and had no significant effect about taste 3.39±0.88 – 3.63±0.96 and Total Plate Count 4.95±0.21 – 6.34±0.56 log CFU/g. It was concluded that dendeng with 3 mL (T2) Lactobacillus plantarum gave the best quality of fermented meat goat dendeng on organoleptic aspect and dendeng with 30 mL (T3) Lactobacillus plantarum gave the best quality of fermented goat meat dendeng on non-organoleptic aspect.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2018/320/051805967 |
| Uncontrolled Keywords: | fermentation, ground meat, lactic acid bacteria, sensory evaluation |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry > 636.3 Sheep and goats > 636.39 Goats |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 08 Oct 2018 08:24 |
| Last Modified: | 22 Oct 2021 07:56 |
| URI: | http://repository.ub.ac.id/id/eprint/12379 |
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