STUDI PERBANDINGAN DENDENG DAGING SAPI DAN DENDENG DAGING KERBAU FERMENTASI MENGGUNAKAN BAKTERI ASAM LAKTAT TERHADAP MUTU SENSORI, MUTU KIMIA DAN MIKROBIOLOGI PENYIMPANAN SUHU RUANG

Abstract

Beef jerky and fermented buffalo meat jerky are ready-to-eat foods with processed sliced meat that is given spices and then dried and cooked using the oven. This ready-to-eat jerky is not only made from beef but can also use buffalo meat. The purpose of this study was to determine the level of difference in beef jerky and fermented buffalo meat jerky using lactic acid bacteria with different concentrations from each jerky treatment. This study used a one-factor complete randomized design experimental method (RAL), the amount of lactic acid bacteria concentration used was 0% (P1), 0.5% (P2), 1.5% (P3) and 2% (P4) lactic acid bacteria concentrations. The research data were analyzed using ANOVA (Analysis of variance) using Costat software. The results showed that the addition of lactic acid bacteria affected organoleptic quality with the results of color, aroma, texture and taste, as well as the level of acceptance/preference. The chemical quality of beef jerky and buffalo meat, fermentation, affects the addition of lactic acid bacteria. the pH level of fermented beef jerky is 4.70 – 4.90 and the pH level in fermented buffalo meat jerky is 4.70 – 4.83. The results of microbiological test analysis using descriptive analysis showed that 2% treatment of fermented beef jerky was still within SNI limits, while for fermented buffalo meat jerky showed the level of bacterial contamination in all treatments was still within SNI limits.