EFEKTIFITAS FERMENTASI DAUN SELADA (LACTUCA SATIVA) SEBAGAI ALTERNATIF BAHAN PENGAWET ALAMI DAGING AYAM
Abstract: Chicken meat is
poultry meat has high nutritional value. Meat chickens are easily damaged by
physical impact or microbial activity, requiring precise handling that chicken
can be stored longer. Ensuring the quality and safety of chicken meat plays an
important role for the safety and health of consumers. Chain of technical,
operational and management affect the quality of meat produced. Microbiological
contaminants is one cause of reduced quality of chicken meat even be unsafe for
consumption. Microbial contamination or spoilage pathogens causing protein
degradation is the breakdown of proteins into simpler molecules such as amino
acids that causes cells to become damaged or rotten meat.
Research carried on in the laboratory of Food Microbiology Department of
Nutrition polytechnic Kemenkes Manado, June to September 2012. Design research
is an experimental laboratory with organoleptic and microbiological tests.
The results showed that lettuce effective solution to inhibit microbial
growth in chicken meat spoilage or damage. However, in contrast to organoleptic
tests where the results indicate the presence of irregularities in terms of
aroma, color and texture. It can be concluded that an effective solution to a
long fermentation lettuce shelf life, but are less effective preservative used
as an alternative in terms of color, flavor and texture of chicken meat. As a
suggestion this research can still be continued in other foodstuffs that
require alternative natural preservative.
Penulis: Rivolta G.M.
Walalangi
Kode Jurnal: jpkesmasdd130518
