ISOLATION OF PROTEOLYTIC AND LIPOLYTIC BACTERIAS IN PRESERVED MEAT WITH CABBAGE LETTUCE (Lactucca sativa) ENSILING FERMENTATION AND KEPAYANG SEED (Pangium edule Reinw)

Hidayatullah, Permata Ika Hidayati (2015) ISOLATION OF PROTEOLYTIC AND LIPOLYTIC BACTERIAS IN PRESERVED MEAT WITH CABBAGE LETTUCE (Lactucca sativa) ENSILING FERMENTATION AND KEPAYANG SEED (Pangium edule Reinw). International Conference ICOPHAR UMM 2015. pp. 1-7.

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Abstract

ABSTRACT Meat are easily get damage because of their spacious body tissue, so that the microbe can use the meat flesh for their substrat. Therefore it is need a special handling in order to prevent damaged and putrided. One of the biologycal preservation method for meat is ensiling fermentation preservation, it is a preservation that use vegetable, i.e. : cabbage lettuce (Lactucca sativa) leaf dan kepayang seed (Pangium edule Reinw). Proteolitic and lipolytic bacterias that found in meat body have a potention to putrid the meat flesh. The purpose of this research are: 1) to isolate the bacterias in preserved meat; 2) to know the proteolytic bacterias in preserved Meat; 3) to know the lipolytic bacterias in preserved meat. Meat samples take from markets in Malang city. Meat samples preserved by combine cabbage lettuce (Lactucca sativa) ensiling fermentation dan kepayang seed (Pangium edule Reinw) then saved for 21 days. 25 grams meat sample diluted in 225 ml peptone broth 0.1% solution to get 10-1 dilution factor of suspension. Then the suspension diluted gradually to get 10-2, 10-3, 10-4, 10-5, and 10-6 dilution factor of suspension. Each suspension inoculated 0.1 ml on Plate Count Agar (PCA) medium and incubated in 370C during 1-2x24 hours. Every bacteria species that grow on PCA medium were isolated, then proteolytic and lipolytic characters of each bacteria were confirmed. Protein hydrolysis index and lipid hydrolysis index were counted. The research result shows: 1) there are 9 isolate of bacterias found in the meat samples; 2) there are two isolate of proteolytic bacteria in preserved meat; 3) there are nine isolate of lipolytic bacteria in preserved meat. Keyword: Meat, cabbage lettuce leaf, kepayang seed, proteolytic bacteria, lipolytic bacteria.

Item Type: Article
Subjects: Sains dan Teknologi
Sains dan Teknologi > Artikel
Divisions: Fakultas Peternakan > Peternakan
Depositing User: Dr., SPi., PERMATA IKA HIDAYATI hidayatullah
Date Deposited: 29 Sep 2016 03:31
Last Modified: 29 Sep 2016 03:31
URI: http://repository.unikama.ac.id/id/eprint/658

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