Update Artikelilmiah: 12144

RIZKI INTAN PERMANA PUTRI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Tujuan penelitian ini adalah mengetahui interaksi penggunaan beberapa level Lactobacillus plantarum TW14 dan lama penyimpanan terhadap kadar asam laktat, pH dan kadar air sosis ayam fermentasi. Materi yang digunakan adalah daging ayam, Lactobacillus plantarum TW14.  Penelitian secara faktorial faktor pertama penggunaan Lactobacillus plantarum TW14 faktor kedua lama penyimpanan, sehingga terdapat 9 kombinasi perlakuan dan 3 ulangan  level penggunaan (0%, 5%, dan 15%) serta lama penyimpanan (0hari, 7hari dan 14 hari). Metode penelitian yang digunakan adalah experimental dengan  Rancangan Acak Lengkap (RAL). Hasil penelitian menunjukan bahwa interaksi kadar air sosis ayam fermentasi berpengaruh sangat nyata (P<0,01) serta penggunaan level Lactobacillus plantarum TW14 (0, 5, 15%) dan lama penyimpanan (0, 7, 14 hari) berpengaruh sangat nyata (P<0,01) terhadap kadar asam laktat sosis ayam fermentasi. Simpulan pengaruh bersama level Lactobacillus plantarum TW14 dan lama penyimpanan terhadap kadar air sosis ayam fermentsi. Penggunaan beberapa level Lactobacillus plantarum TW14 hingga 15% mampu meningkatkan kadar asam laktat, pH, dan kadar air sosis ayam fermentasi. Lama penyimpanan hingga 14 hari meningkatkan kadar asam laktat, pH, dan kadar air sosis ayam fermentasi.

Abtrak (Bhs. Inggris)

The purpose the use of multiple levels interaction, Lactobacillus plantarum TW14 and storage time on levels lactic acid, pH and water content chicken sausage fermentation. The material used is chicken, this research used factorial first factor is usage Lactobacillus plantarum TW14 second factor is storage time, there are 9 treatment combination and 3 replications usage levels (0%, 5% and 15%) and storage time (0hari, 7hari and 14 days). The research method used was experimental with completely randomized design (CRD). The result showed interaction of water content chicken sausage fermentation highly significant (P <0.01). The use of Lactobacillus plantarum TW14 levels (0, 5, 15%), storage time (0, 7, 14 days) was highly significant (P <0,01) on levels of lactic acid chicken sausage fermentation. The conclusion is along effect levels of Lactobacillus plantarum TW14 and storage time of the water content chicken sausage fermentation. The use of multiple level Lactobacillus plantarum TW14 up to 15% able to increase lactic acid levels, pH, and water content of chicken sausage fermentation. Up to 14 days storage time increases levels of lactic acid, pH, and water content of chicken sausage fermentation.

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman