Chemical and microbiological quality of fermented goat meat dendeng with different levels of L. plantarum. (November 2019)

• Record Type: Journal Article
• Authors: Umam, A K; Radiati, L E; Susila, A; Hapsari, R N
• Is Part Of: IOP conference series. Volume 387(2019)
• Publication Date: 2019-11
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/387/1/012012
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Lactobacillus plantarum is one of lactic acid bacteria that more resistant to acidic condition so that potentially used to extend dendeng shelf life. The purpose of this research was to evaluate the quality of fermented goat meat dendeng with L. Plantarum at chemical and microbiological quality. Three different levels of L. plantarum (0, 0.3, 3, and 30 mL) were applied to goat meat dendeng at room temperature. Results showed a significant different in pH, titratable acidity (TA), and Total Plate Count (TPC) on fermented goat meat dendeng, except for total lactic acid bacteria (LAB). At 30 mL. L. plantarum application showed better characteristics on chemical quality, with lowest values of pH 5.16±0.25, highest Titratable Acidity 22.66±0.73 highest number of microbiological quality including Total Plate Count (TPC) 6.34±0.56 CFU/g and Total Lactic Acid Bacteria (LAB) 6.84±0.69 CFU/g, respectively. From the study it is concluded that addition of L. plantarum resulted better characteristics on chemical and microbiological quality, and it is possible to be applied for commercial production of fermented goat meat dendeng.