PENAMBAHAN KEFIR PASTA DAN LAMA WAKTU FERMENTASI TERHADAP KARAKTERISTIK SOSIS DAGING AYAM
Keywords:
Kefir Pasta, lama waktu fermentasi, sosis ayam
Abstract
Penelitian penambahan kefir pasta dan lama waktu fermentasi telah dilakukan.Penelitian dilakukan secara eksperimental berdasarkan rancangan acak lengkap polafaktorial 5 x 6 dengan 3 kali ulangan. Faktor pertama merupakan level penambahan kefirpasta dan faktor kedua merupakan lama waktu fermentasi. Hasil penelitian menunjukkanpemberian kefir pasta mencapai 2% meningkatkan nilai pH mencapai 5,09%, kadar asamlaktat 1,27% dan kadar air sosis fermentasi 64,34%. Lama waktu fermentasi sosis ayamsampai 6 hari meningkatkan nilai Ph mencapai 5,20% dan menurunkan kadar air mencapai63,4% serta KAL 1,28%. Pengaruh interaksi antara pemberian kefir pasta 2% dan lamawaktu fermentasi 6 hari meningkatkan nilai pH mencapai 5,31%, KAL 0,89% dan kadar air 67,95%
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Andrés, S.C., N.E. Zaritzky, and A.N. Califano. 2009. Innovations in the development of healthier chicken sausages formulated with different lipid sources. Poultry science.
88(8): 1755–1764.
Antara, N. S., I.N. Sujaya, A. Yokota, K. Asano, and F. Tomita. 2004. Effects of Indigenous Starter Cultures on the Microbial and Physicochemical Characteristics of Urutan, a Balinese Fermented Sausage. Journal of bioscience and bioengineering. 98(2): 92–98.
Arief I.I., R.R.A. Maheswari, T. Suryati, Komariah, dan S. Rahayu. 2008. Kualitas
Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba yang Menggunakan Kultur
Kering Lactobacillus plantarum 1B1 dengan Umur yang Berbeda. Media Peternakan.
31(1): 36–43.
Cheirsilp, B. and S. Radchabut. 2011. Use of Whey Lactose from Dairy Industry For
Economical Kefiran Production by Lactobacillus Kefiranofaciens in Mixed Cultures with Yeasts. New Biotechnology. 28(6): 574–580.
Chen, Z., J. Shi, X. Yang, B. Nan, Y. Liu, and Z. Wang. 2015. Chemical and physical
characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation. International Dairy Journal. 43: 15–21.
Encinas J.P., T.M.L. D az, M.L.G. L pez, A. Otero, B. Moreno. 2000. Yeast Populations on Spanish Fermented Sausages. Meat Science. 54: 203–208.
Evanuarini, H. 2012. Pengaruh Suhu dan Lama Pemeraman pada Inkubator terhadap Kualitas Fisik Kefir. Jurnal Ilmu-Ilmu Peternakan. 20(2): 8–13.
Gao, J., F. Gu, N.H. Abdella, H. Ruan, and G. He. 2012. Investigation on Culturable
Microflora in Tibetan Kefir Grains from Different Areas of China. Journal of Food
Science. 77(8): 425–433.
Garriga, M. and T. Aymerich. 2015. The Microbiology Of Fermentation And Ripening. In : Toldrá. F., Y.H. in Hui, I. Astiasarán, J.G. Sebranek, and R. Talon (Eds.), Handbook of Fermented Meat and Poultry: Second Edition. pp. 107-116. Wiley-Blackwell, USA.
Garrote, G. and A. Abraham. 2010. Microbial Interactions in Kefir: A Natural Probiotic Drink. in: Fernanda, M., R.R Raul, and M.V Graciela (Eds.), Biotechnology of Lactic. pp. 1-401. Blackwell Publishing, USA.
Jatupornpipat, M., and P. Keatikumjorn. 2007. The effect of kefir starter on Thai fermented sausage product. Jurnal of Scient Techonolgy. 29: 1146–1152.
Leite, A., M. Miguel, and R. Peixoto. 2013. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian Journal of Microbiology. 44(2): 341-349.
Leroy, F., J. Verluyten, and L.D. Vuyst. 2006. Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology. 106 (3): 270–285.
Lópeza, C. M., M.A. Sentandreub, G.M. Vignoloa, and S.G. Faddaa. 2015. Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model. Eupa Open Proteomics. European Proteomics Association (EuPA). 7: 54–63.
Saputra, K. A. J.S. Pontoh, dan L.I. Momuat. 2015. Analisis Kandungan Asam Organik pada Beberapa Sampel Gula Aren. Jurnal Mipa Unsrat. 4(1): 69–74.
Selgas, M.D. and M.L Garcia. 2015. Yeast In : Toldrá. F., Y.H. in Hui, I. Astiasarán, J.G.Sebranek, and R. Talon (Eds.), Handbook of Fermented Meat and Poultry: Second Edition. pp. 139-146. Wiley-Blackwell, USA.
Sunarti, N., A.S.A, Tyas, S.D Kristian, dan Prasetyastuti. 2015. The influence of goat milk and soybean milk kefir on IL-6 and CRP levels in diabetic rats. Romanian Journal of Diabetes Nutrition and Metabolic Diseases. 22: 261–267.
Ulusoy, B.H. and E. Ozer. 2007. Kefir K lt r Le Fermente Sucu ret M . Disertasi. Istanbul Üniversitesi Sağlik Bilimleri Enstit s . Turki.
Wikandari, P.R., Y. Marsono, dan S. Rahayu. 2012. Karakterisasi Bakteri Asam Laktat Proteolitik pada Bekasam. Jurnal Natur Indonesia. 14(2): 120–125.
Zhou, G.H., dan G.M Zhao. 2015. Asian Products. In : Toldrá. F., Y.H. in Hui, I. Astiasarán, J.G. Sebranek, and R. Talon (Eds.), Handbook of Fermented Meat and
Published
2017-01-21
How to Cite
Anggara, T., Sumarmono, J., & Rahardjo, A. (2017). PENAMBAHAN KEFIR PASTA DAN LAMA WAKTU FERMENTASI TERHADAP KARAKTERISTIK SOSIS DAGING AYAM. PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP), 4(1), 579-586. Retrieved from http://jnp.fapet.unsoed.ac.id/index.php/psv/article/view/1997
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