Open AccessEffect addition Lactobacillus pentosus and juice carrot on nutrition quality of fermented chicken sausage
Author(s) -
E Aisyah,
Endang Purwati,
Indri Juliyarsi,
Sri Melia
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/694/1/012071
Subject(s) - food science , fermentation , lactic acid , lactobacillus , chemistry , randomized block design , fermentation in food processing , bacteria , factorial experiment , biology , mathematics , horticulture , genetics , statistics
The study aimed to effect the addition of Lactobacillus pentosus and juice carrot on the nutrition quality of the fermented chicken sausage. The research method was the experimental method by using a randomized block design (RBD) 3x3 factorial pattern with three replications as a group. Factor A is concentration of lactic acid bacteria, 0% (A1), 10% (A2), 20% (A3) and Factor B is the concentration of carrot, 0% (B1), 10% (B2), 20% (B3). The nutrition of composition measured was water content, protein content, fat content, and pH of fermented chicken sausages. The results showed no significant interaction (P> 0,05) on water content, protein content, fat content, and pH of fermented chicken sausage. Still, lactic acid bacteria concentration has a highly significant effect (P <0,01) on pH. The fermented chicken sausage contains water 63,27% - 66,47%, protein 15,40% - 17,20%, fat 6,89% - 7,55%, and pH 4,47-4,86. The results of fermented chicken sausage research are in accordance with Indonesian nutritional value standards.