Electronic Theses and Dissertation

Sosis fermentasi daging ayam afkir merupakan produk hasil olahan daging dan lemak ayam yang diproses dengan cara difermentasi menggunakan bakteri asam laktat. Sosis fermentasi memiliki manfaat mampu meningkatkan kesehatan dengan cara meningkatkan jumlah bakteri baik dalam saluran pencernaan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan probiotik Lactobacillus bulgaricus dan Lactobacillus plantarum dengan lama penyimpanan yang berbeda terhadap karakteristik fisik meliputi pH dan keempukan dan karakteristik mikrobiologi meliputi nilai TPC (Total Plate Count). Penelitian ini telah dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging dan Laboratorium Ilmu dan Teknologi Pengolahan Susu Program Studi Peternakan, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh selama 18 hari dimulai tanggal 26 Januari 2024 sampai 15 Februari 2024. Metode percobaan yang digunakan adalah Rancangan Acak Lengkap Faktorial (RAL Faktorial) yang terdiri dari 2 (dua) faktor yaitu lama penyimpanan (Faktor A) dan konsentrasi starter (Faktor B). Faktor A merupakan lama penyimpanan yang terdiri dari A1 (0 hari), A2 (7 hari), dan A3 (14 hari), faktor B merupakan konsentrasi starter yang terdiri dari B0 (Konsentrasi starter 0 %), B1 (Konsentrasi starter 2 %), B2 (Konsentrasi starter 4 %), dan B3 (Konsentrasi starter 6 %). Setiap perlakuan dilakukan pengulangan sebanyak 3 kali. Parameter yang diamati adalah karakteristik fisik meliputi pH dan keempukan dan karakteristik mikrobiologi meliputi nilai TPC (Total Plate Count).
Karakteristik fisik dan mikrobiologi sosis fermentasi daging ayam afkir dianalisis menggunakan analisis sidik ragam. Perbedaan antar perlakuan diuji dengan Duncan’s Multiple Range Test. Hasil penelitian menunjukkan penggunaan starter Lactobacillus bulgaricus dan Lactobacillus plantarum berpengaruh nyata (P

Fermented chicken meat sausage is a product of processed chicken meat and fat which is processed by fermentation using lactic acid bacteria. Fermented sausages have the benefit of improving health by increasing the number of good bacteria in the digestive tract. This study aims to determine the effect of adding probiotics Lactobacillus bulgaricus and Lactobacillus plantarum with different storage times on physical characteristics including pH and tenderness and microbiological characteristics including TPC (Total Plate Count) values. This research was carried out at the Meat Processing Science and Technology Laboratory and the Milk Processing Science and Technology Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh for 18 days starting January 26 2024 to February 15 2024. The experimental method used is a Completely Randomized Factorial Design (Factorial RAL) which consists of 2 (two) factors, namely storage time (Factor A) and starter concentration (Factor B). Factor A is the storage time which consists of A1 (0 days), A2 (7 days), and A3 (14 days), factor B is the starter concentration which consists of B0 (0% starter concentration), B1 (2% starter concentration). , B2 (4% starter concentration), and B3 (6% starter concentration). Each treatment was repeated 3 times. The parameters observed were physical characteristics including pH and tenderness and microbiological characteristics including TPC (Total Plate Count) values. The physical and microbiological characteristics of fermented chicken meat sausages were analyzed using analysis of variance. Differences between treatments were tested using Duncan's Multiple Range Test. The results showed that the use of Lactobacillus bulgaricus and Lactobacillus plantarum starters had a significant effect (P