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This study aims to determine the effect of bacteriocin immersion originated from Streptococcus bovis isolate 9A as biopreservatif in beef in terms of Eber test. The study started from the preparation of culture of isolate 9A and continued with the production of rough bacteriocin, sample preparation and bacteriocin application as biopreservative. The results showed that soaking of meat in bacteriocin 5 minutes, 10 minutes and without bacteriocin that have a effect of based beef quality on Eber test. In this study it can be concluded that the immersion of meat by bacteriocin originated from Streptococcus bovis isolate 9A can be used as a biopreservatif..

Bakteriosin Asal Streptococcus Bovis 9A sebagai Biopreservatif pada Daging Sapi Ditinjau dari Uji Eber