Pustaka Ilmiah Universitas Padjadjaran

Abstrak

PHYSICAL CHARACTERISTICS (pH and Early Decay) SALAMI CULLED HENS USING STARTER YEAST AND LACTIC ACID BACTERIA

Research on the physical characteristics (pH and initial decay) of culled layer hens salami using yeast and lactic acid bacteria as starter, was investigated. The purpose of this study was to determine the effect of yeast and lactic acid bacteria as starters, to physical characteristics such as pH and early decay in culled layer hens salami. The research was used Isa Brown strain culled layer hens. Completely randomized design (CRD) was used with 5 treatments and 4 replications (T0 = using of 2% LAB and 1% yeast without spices; T1 = using 2% LAB and 1% yeast; T2 = using 2% LAB and 2% yeast, T3 = using 2% LAB and 3% yeast ; and T4 = using 2% LAB and 4% yeast, followed by Polynomial Orthogonal Test. Results indicated that the sausages pH was decreased as the yeast increased, T0 = 4.64; T1 = 4.52; T2 = 4.46; T3 = 4.39 and T4= 4.35, respectively; indicated that when the yeast increased will decreased the sausage pH. Until 20 hours, there were no initial decay on all sausages, but after 30 hours, the sausages color changing, especially on T0, T1, T2 and T3, there were black brown color, but on T4 there is no color changing. It means that using 2% LAB and 4% yeast (T4) have antimicrobial compounds on culled hens salami.