PENAMBAHAN KEFIR PASTA DAN LAMA WAKTU FERMENTASI TERHADAP KARAKTERISTIK SOSIS DAGING AYAM
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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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