The Physical and Organoleptic Characteristics of Ground Rabbit Dendeng Fermented with Lactobacillus plantarum
Keywords:Acidity, dendeng, fermentation, intermediate moisture meat product, rabbit meat
The purpose of this study was to determine the appropriate concentration of Lactobacillus plantarum and fermentation time used in fermented rabbit meat production as the main ingredient for producing ground dendeng. This study used a 4Ã—3 factorial randomized block design with three replications, which consisted of different L. plantarum concentrations (0%, 6%, 8%, and 10% v/w) and fermentation times(12 h, 18 h, and 24 h). Data were analyzed using two-way analysis of variance and continued with Duncan's multiple range tests. The concentration of L. plantarum and fermentation time had a highly significant effect (P <0.01) on the acidity. The L. plantarum concentration had a significant effect (P <0.05) while fermentation time had a highly significant effect (P <0.01) on pH. The concentration of L. plantarum and fermentation time had no effect on Aw, color, and texture. The concentration of L. plantarum had no effect on flavor, taste, and overall acceptance of dendeng. The fermentation time had a highly significant effect (P <0.01) on the flavor, and gave a significant effect (P <0.05) on the taste and overall acceptance of dendeng. In conclusion, the concentration of L. plantarum suitable for ground dendeng of fermented rabbit meat was 6% with 18 h fermentation time to produce the best physical and organoleptic quality and to obtain consumer acceptance.
Adam, M. R., & Moss, O. M. (2008). Food Microbiology (3rd ed.). The Royal Society of Chemistry.
AOAC (Association of Official Analytical Chemist). (2005). Official Method of Analysis of The Association of Official Analytical of Chemist (Arlington & Virginia (eds.). Association of Official Analytical Chemist, Inc.
Arief, I. I., Suryati, T., & Maheswari, R. R. A. (2006). Physical properties of dark firm dry beef (dfd) results of lactobacillus plantarum fermentation. Media Peternakan, 29(2), 76â€“82.
Bourdichon, F., Casaregola, S., Farrokh, C., Frisvad, J. C., Gerds, M. L., Hammes, W. P., Harnett, J., Huys, G., Laulund, S., Ouwehand, A., Powell, I. B., Prajapati, J. B., Seto, Y., Ter Schure, E., Van Boven, A., Vankerckhoven, V., Zgoda, A., Tuijtelaars, S., & Hansen, E. B. (2012). Food fermentations: Microorganisms with technological beneficial use. International Journal of Food Microbiology, 154(3), 87â€“97. https://doi.org/10.1016/j.ijfoodmicro.2011.12.030
Buckle, K., Edwards, R. A., Fleet, G. H., & Wootton, M. (2009). Food Science (H. Purnomo & Adiono (eds.)). Penerbit Universitas Indonesia.
Cocconcelli, P. S., & Fontana, C. (2008). Characteristic and Applications of Microbial Starters in Meat Fermentations and Meat Biotechnology (F. Toldra (ed.)). Springer.
Danangjaya, D. (2014). The Physic Characteristic of Ground and Sliced Dendeng of Rabbit Meat. Diponegoro University.
Directorate General of Livestock and Animal Health of Indonesia. (2017). Statistic Livestock and Animal Healt. Ministry of Agricultural of Indonesia Republic.
Fardiaz, S. (1992). Food and Nutrition Microbiology. Departemen Pendidikan dan Kebudayaan PAU Pangan dan Gizi.
Ikhsan, M., Muhsin, M., & Patang, P. (2018). Pengaruh variasi suhu pengering terhadap mutu dendeng ikan lele dumbo (Clarias gariepinus). Jurnal Pendidikan Teknologi Pertanian, 2(2), 114â€“122. https://doi.org/10.26858/jptp.v2i2.5166
Jauhari, J., Suryanto, E., & Soeparno, S. (2012). Karakteristik organoleptik dendeng dari daging kambing bligon yang diberi pakan daun pepaya (Carica papaya) berbagai level. Buletin Peternakan, 29(3), 115â€“121. https://doi.org/10.21059/buletinpeternak.v29i3.1177
Khotimah, K., & Kusnadi, J. (2014). Antibacterial activity of Probiotic drink of date palm (Phoenix dactilyferes L) Juice using Lactobacillus plantarum dan Lactobacillus casei. Jurnal Pangan Dan Agroindustri, 2(3), 110â€“120.
Leviana, W., & Paramita, V. (2017). Pengaruh suhu terhadap kadar air dan aktivitas air dalam bahan pada kunyit (Curcuma Longa) dengan alat pengering electrical oven. METANA, 13(2), 37â€“44. https://doi.org/10.14710/metana.v13i2.18012
Nistor, E., Bampidis, V., P, N., Cal, C., Pentea, M., Tozer, J., & Prundeanu, H. (2013). Nutrient content of rabbit meat as compared to chicken, beef and pork meat. Journal of Animal Production Advances, 3(4), 172â€“176. https://doi.org/10.5455/japa.20130411110313
Pursudarsono, F., Rosyidi, D., & Widati, A. (2015). Effect of different salt and sugar concentration on dried lung qualities. Jurnal Ilmu Dan Teknologi Hasil Ternak, 10(1), 35â€“45. https://doi.org/10.21776/ub.jitek.2015.010.01.5
Santoso, S. (2000). Statistical Product and Service Solution (SPSS). Media Komputindo Kelompok Gramedia.
Suharyanto, S. (2009). Aktivitas air (Aw) dan warna dendeng daging giling terkait cara pencucian (leaching) dan jenis daging yang berbeda. Jurnal Sain Peternakan Indonesia, 4(2), 113â€“120. https://doi.org/10.31186/jspi.id.4.2.113-120
Sumnu, G., & Sahin, S. (2005). Recent developments in microwave heating. Emerging Technologies for Food Processing, 53, 419â€“444. https://doi.org/10.1016/B978-012676757-5/50018-9
Suryati, T., Astawan, M., Lioe, H. N., Wresdiyati, T., & Usmiati, S. (2014). Nitrite residue and malonaldehyde reduction in dendeng influenced by spices, curing methods and precooking preparation. Meat Science, 96(3), 1403â€“1408. https://doi.org/10.1016/j.meatsci.2013.11.023
Tamime, A. (2006). Fermented Milk. Blackwell Science.
Toldra, E. (2010). Meat Biotechnology. Springer.
Umam, A. K., Radiati, L. E., Susila, A., & Hapsari, R. N. (2019). Chemical and microbiological quality of fermented goat meat dendeng with different levels of L. plantarum. IOP Conference Series: Earth and Environmental Science, 387, 1â€“5. https://doi.org/10.1088/1755-1315/387/1/012012
Wardoyo, D. Y. (2008). Microbiological Characteristics of Ground and Sliced Dendeng Fermented with Lactobacillus plantarum 1B1. Bogor Agricultural Institute.
Yanis, M., Aminah, S., Handayani, Y., & Ramdhan, T. (2016). The characteristic of product from rabbit meat. Buletin Pertanian Perkotaan, 6(2), 11â€“25.
Copyright (c) 2020 Anik Fadlilah, Djalal Rosyidi, Agus Susilo
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).