Physical and microbiological properties of sausage with addition of crude bacteriocin supernatant Lactobacillus fermentum L23 in cold storage

The purpose of this study was to determine the physical and microbiological properties of sausages with the addition of crude bacteriocin supernatant Lactobacillus fermentum L23 stored at cold temperatures. Research used a completely randomized design (CRD) 4x3 factorial pattern with 2 replications...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-02, Vol.454 (1), p.12095
Main Authors: Melia, S, Purwati, E, Kurnia, Y F, Ferawati, Aisyah, E, Agazi, G S
Format: Article
Language:English
Subjects:
Bacteriocins
Cold storage
Lactobacillus fermentum
Moisture content
pH effects
Sausages
Water content
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Summary:The purpose of this study was to determine the physical and microbiological properties of sausages with the addition of crude bacteriocin supernatant Lactobacillus fermentum L23 stored at cold temperatures. Research used a completely randomized design (CRD) 4x3 factorial pattern with 2 replications as a group. Factor A was application of bacteriocin concentration which consists of 4 levels, namely A1: 0%, A2: 3%, A3: 6%, A4: 9%. Factor B was the storage time at cold temperatures, namely B1: 0 days, B2: 6 days, B3: 12 days. The results showed that there was a significant interaction (P0.05) on moisture content and the pH value of sausages. Factor A can have a significant effect on the pH of the sausage, while factor B can have a significant effect on the moisture content of sausage. The conclusion of this study is that the best bacteriocin supernatant concentration for sausages is 6% and storage time in cold temperatures for 6 days with 62.52% moisture content, pH 5.75 and total plate count 4 x 103 CFU/g.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/454/1/012095