Comparison of the Quality of Fermented Sausages with the Use of Yogurt Starter and Lactobacillus plantarum (pH, aw, and Proximate values)
DOI:
10.29303/jppipa.v9i5.2463Published:
2023-05-31Issue:
Vol. 9 No. 5 (2023): MayKeywords:
Fermented sausage, L. plantarum, Yogurt starterResearch Articles
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Abstract
This research is related to the application of probiotic yogurt starter and L. plantarum. The purpose of this study is related to know and comparing the quality of fermented sausages in terms of pH, aw, water content, protein content, fat and ash content so that they become healthy food and practical and easy to manufacture. Treatment with differences in the use of yogurt starter and L. plantarum respectively 0%, 1%, 2%, and 3%. The results showed that the use of yogurt starter and L. plantarum each did not provide a significant difference (P>0.05) for the value of pH, aw, moisture content, protein content, fat content, and ash content. it can be concluded that by comparison of the use of yogurt starter (which contains several types of bacteria) with L. plantarum each has differences in pH, aw, moisture content, protein content, fat content, and ash content but all are still in accordance with SNI.
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Author Biographies
Agus Susilo, Universitas Brawijaya
Eny Sri Widyastuti, Universitas Brawijaya
Herly Evanuarini, Universitas Brawijaya
Mulia Winirsya Apriliyani, Faculty of Animal Science, Universitas Brawijaya
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Copyright (c) 2023 Agus Susilo, Eny Sri Widyastuti, Herly Evanuarini, Mulia Winirsya Apriliyani
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