W. Ningrum and Wieda Nurwidada H. Zain and Endah Purnamasari (2013) KUALITAS MIKROBIOLOGIS PETIS DAGING KERBAU DENGAN PENAMBAHAN BAKTERI STREPTOCOCCUS THERMOPHILLUS DAN LACTOBACILLUS BULGARICUS UNTUK MENGHASILKAN PETIS DAGING FERMENTASI. In: Seminar Nasional "Kemandirian Pangan Berbasis Sumber Daya Lokal Menuju Bio Industri Berkelanjutan", 12 Desember 2013, Pekanbaru.
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10. Kualitas Mikrobiologis Petis_Endah et al_bersertifikat.pdf Download (5MB) | Preview |
Abstract
Meat pasta (petis) is one of the typical Indonesian food made from buffalo meat broth. The addition of lactic acid bacteria (LAB) of the meat pasta is to maintain quality of the product. The LAB used are Streptococcus thermophilus and Laciobacillus bulgaricus. This study used a completely randomized design (CRD) with 5 treatments and 4 replications. Each treatment of buffalo meat pasta gave the addition of different lactic acid bacteria concentration 0%, 2%, 4%, 6%, 8%). Parameters observed were the total plate count, molds, and lactic acid bacteria. There were no significant result of different concentration of LAB to the population of TPC, molds and LAB. Keywords: buffalo meat pasta, Streptococcus thermophilus, Lactobacillus bulgaricus, total plate count, mold and lactic acid population
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | 600 Teknologi dan Ilmu-ilmu Terapan > 630 Usaha Tani, Pertanian, Teknologi Pertanian > 636 Peternakan |
| Divisions: | Fakultas Pertanian dan Peternakan > Peternakan |
| Depositing User: | Mutiara Jannati |
| Date Deposited: | 09 Mar 2018 03:46 |
| Last Modified: | 30 Mar 2023 04:08 |
| URI: | http://repository.uin-suska.ac.id/id/eprint/11938 |
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