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This research was conducted to examine the chemical properties , lactic acid bacteria (LAB) population and angiotensin converting enzyme (ACE) inhibitory activity of fermented beef meat with the addition of bamboo shoots. Th is research used factorial completely randomized design. Factor A wa s the preparation method of bamboo shoots: chopped, ground, and e xtracted. Factor B wa s the ratio of meat and bamboo shoots (B) which was 1 :0 .75 , 1:1, 1:1,25 ratios . The chemical properties observed were total protein, soluble protein, hydrolysis degree , pH and t i tra table acidity value. The results showed that bamboo shoot preparation methods by ground and extracted w ere able to reduce total protein, and pH value. T he ratio of meat and bamboo shoot (1:0.75 and 1:1) w ere able to de crease d total protein but increased total titrat able acid ity . The interaction of the factors A and f actor B only occurr ed in increasing hydrolysis degree . Both of two factors (A and B) could not significantly effect to t he number of LAB. The ACE inhibitory activity ranged from 36.5 to 79.6%. It can be concluded that the prepar ation methods of bamboo shoots by ground and 1: 0.75 and 1: 1 of beef : bamboo shoot ratio c ould increase hydrolysis degree and had highest ACE inhibitory activity .

journal of the indonesian tropical animal agriculture/journal of the indonesian tropical animal agriculture

Chemical characteristic, lactic acid bacteria population, and angiotensin converting enzyme inhibitory activity of traditional fermented beef ”cangkuk” by spontaneous fermentation with the addition of bamboo shoot