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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmiah Inovasi
Rafly, Raihan
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Education Other

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Effects of the Commercial Yogurt Starter on the pH, aw, TPC, TotalBacteria of Lactic Acid, Yeast Mold Numbers and Organoleptic inFermented Sausages Susilo, Agus; Widati, Aris Sri; Evanuarini, Herly; Apriliyani, Mulia Winirsya; Rahayu, Premy Puspitawati; Tyas, Dewi Septi Ayuning; Rafly, Raihan; Pramudita, Ananda Diah
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 3 (2024): December 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.03.3

Abstract

Yogurt culture has never been used as a probiotic to produce fermented sausages. The microorganisms that make up the starter culture play a role in the release of bioactive peptides during sausage production. This research aimed to determine the effect ofyogurt starters on chicken meat and the best percentage of fermented chicken sausage made with yogurt starters as lactic acid bacteria. The variables used are pH, water activity, total plate number, total LAB, yeast mold number, and organoleptic tests. The research method was experimental via a completely randomized design (CRD) with 4 treatments and 3 replications. The yogurt starter addition amounts used were 0%, 1%, 2%, and 3%. The data were analyzed via analysis of variance (ANOVA). If there is a significant effect, it will be tested via Duncan's multiple range test (DMRT). The results revealed that there was a highly significant difference(P<0.01) in pH and that there was a significant difference (P<0.05) in total lactic acid bacteria (LAB) and organoleptic aroma, taste and texture. Moreover, there were no significant differences (P>0.05) in water activity, total plate number, yeast mold number, or organoleptic tests on the color of fermented sausage
Pengaruh Penggunaan Starter Yogurt Komersial yang Berbeda pada Sosis Ayam Fermentasi Ditinjau dari pH, Kadar Air, Water Holding Capacity, Susut Masak dan Tekstur Susilo, Agus; Sri Widati, Aris; Evanuarini, Herly; Puspitawati Rahayu, Premy; Winirsya Apriliyani, Mulia; Diah Pramudita, Ananda; Rafly, Raihan
Jurnal Ilmiah Inovasi Vol 25 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan starter yogurt komersial yang berbeda pada sosis ayam fermentasi terhadap pH, kadar air, WHC, susut masak dan tekstur. Metode penelitian yang digunakan adalah eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Tingkat penambahan berbagai starter yogurt komersial yang berbeda adalah 2%. Data dianalisis dengan menggunakan Analysis of Variance (ANOVA), apabila terdapat nilai signifikan maka diuji dengan menggunakan uji Duncan. Hasil penelitian menunjukkan bahwa tidak terdapat perbedaan nyata (P>0,05) pada sosis ayam fermentasi dengan penambahan starter yogurt komersial yang berbeda terhadap pH, kadar air, WHC, susut masak dan tekstur. Kesimpulan dari penelitian ini adalah sosis ayam fermentasi dapat menurunkan nilai pH, kadar air, WHC, susut masak dan tekstur. Hal ini disebabkan oleh penggunaan starter yogurt komersial yang berbeda. Penggunaan starter yogurt komersial pada sosis ayam fermentasi disarankan untuk ditingkatkan konsentrasinya sehingga dapat memberikan pengaruh terhadap mutu fisik dan kimia sosis ayam fermentasi.
Co-Authors Agus Susilo Apriliyani, Mulia Winirsya Aris Sri Widati Diah Pramudita, Ananda Herly Evanuarini Pramudita, Ananda Diah Premy Puspitawati Rahayu Puspitawati Rahayu, Premy Sri Widati, Aris Tyas, Dewi Septi Ayuning Winirsya Apriliyani, Mulia