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Gambaran Darah Kambing yang Bunting Tunggal dan Kembar (Hematological Parameters of does Bearing different Fetal Numbers)
No full textGambaran Darah Kambing yang Bunting Tunggal dan Kembar (Hematological Parameters of does Bearing different Fetal Numbers
Efisiensi dan kontribusi usaha ternak ruminansia kecil terhadap pendapatan rumah tangga peternak di provinsi Jawa Barat
No full textEfisiensi dan kontribusi usaha ternak ruminansia kecil terhadap pendapatan rumah tangga peternak di provinsi Jawa Bara
Karakteristik dan perspektif pengembangan ternak ruminansia kecil di propinsi Jawa Barat
No full textKarakteristik dan perspektif pengembangan ternak ruminansia kecil di propinsi Jawa Bara
Performan ayam buras yang dipelihara secara ekstensif pada dua daerah dengan agroekosistem yang berbeda di Kabupaten Tanah datar
No full textPerforman ayam buras yang dipelihara secara ekstensif pada dua daerah dengan agroekosistem yang berbeda di Kabupaten Tanah data
Konsentrasi protein plasma ayam ROKKY-301 yang disuplementasi rayap Glyptotermes montanus Kemner
No full textKonsentrasi protein plasma ayam ROKKY-301 yang disuplementasi rayap Glyptotermes montanus Kemne
Pengaruh sitrat susu kedelai sebagai pengencer semen terhadap persentase hidup, abnormalitas dan daya tahan hidup spermatozoa sapi friesian holstein
No full textPengaruh sitrat susu kedelai sebagai pengencer semen terhadap persentase hidup, abnormalitas dan daya tahan hidup spermatozoa sapi friesian holstei
Penentuan kebutuhan protein hidup pokok itik manila (Cairina Moschata) dengan metode neraca nitrogen
No full textPenentuan kebutuhan protein hidup pokok itik manila (Cairina Moschata) dengan metode neraca nitroge
Daya anti bakteri temu kunci (Kaempferia pandurata Roxb) dan meniran (Phyllanthus niruri L) terhadap beberapa isolat bakteri secara in vitro
No full textDaya anti bakteri temu kunci (Kaempferia pandurata Roxb) dan meniran (Phyllanthus niruri L) terhadap beberapa isolat bakteri secara in vitro
Pengukuran nilai energi metabolis kayambang (Salvinia molesta) pada itik lokal dengan modifikasi metode MCNAB dan BLAIR
No full textPengukuran nilai energi metabolis kayambang (Salvinia molesta) pada itik lokal dengan modifikasi metode MCNAB dan BLAI
Characteristic of Lamb Sausages Fermented by Indonesian Meat-Derived Probiotic, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4
Get PDFProbiotic is a group of microorganism, mainly from lactic acid bacteria (LAB), widely used to increase functionality of various foodstuffs, including lamb which was limited by its goaty odor and short life issue. This study aimed to evaluate the characteristic of lamb sausages fermented by either Lactobacillus plantarum IIA-2C12 or L. acidophilus IIA-2B4 isolated from local cattle in Indonesia, and stored for 21 days at low temperature (4oC). Fermented lamb sausages were made with the addition of L. plantarum IIA-2C12 and L. acidophilus IIA-2B4 with three replications. The result showed that pH value, protein, and cholesterol contents of the sausages with addition of L. acidophilus IIA-2B4 were higher (P<0.05) than that of L. plantarum IIA-2C12. Meanwhile, the sausage fermented with L. plantarum IIA-2C12 had higher titratable acid (TA) value, texture, and the content of fat, carbohydrate, tyrosine, lysine, myristoleic (C14:1), pentadecanoic (C15:0), heneicosanoic (C21:0) and cis-11-eicosatrienoic (C20:1) as compared to that of L. acidophilus 2C12-2B4. Final population of LAB in the sausage fermented by L. plantarum IIA-2C12 was also higher than that of L. acidophilus IIA-2B4, yet both can be categorized as a probiotic. The differences between characteristics of the physicochemical traits and microbiological quality of the sausage fermentation associated with the addition of L. plantarum IIA-2C12 or L. acidophilus IIA-2B4. The 21 days of storage at cold temperatures with probiotics addition could extend shelf life and maintain quality of fermented sausage