The effect of fermentation with lactic acid bacteria to chemical and sensory characteristics of Sumbawa’s Buffalo Jerky

Jerky is a traditional food made from sliced or minced meat that were marinated in spices and dried to extend its shelf life. Most of the marketed jerky available in Sumbawa were half-cooked. Theaim of this study was to determine the concentrations of Lactic Acid Bacteria to chemical and sensory characteristics of buffalo jerky. A laboratory experiment was conducted andusing Completely Randomized Design with asingle factor namely LAB concentrations (P1=0%, P2=0.5%, P3=1% and P4-1.5%). Data was analyzed using Co-Stat software at 5% significance level.The results showed that the LAB concentrations gave significant differences on water content, protein, fat, color, flavor and texture of fermented buffalo jerky, but gave non-significant difference on the ash content. The best LAB concentrations were 0.5% that resulted on jerky with protein content of 74.32%, fat content of 6,37%, water content of 12.51%, ash content of 1.14%, also color, flavor and texture that were acceptable to panelists.