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Physicochemical Characteristic and Protein Profile of Fermented Urutan (Balinese Sausage)

Ir. Agus Selamet Duniaji, M.Si., AGUS SELAMET DUNIAJI (2014) Physicochemical Characteristic and Protein Profile of Fermented Urutan (Balinese Sausage). International Journal on Advanced Science Engineering Information Technology , 4. ISSN 2088-5334

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Abstract

The study aimed to apply various lactic acid bacteria (LAB) inoculum powder in fermentation of urutan (Balinese sausage) and gather information about the physicochemical characteristic such as the total protein content, fat content, pH, moisture content and soluble protein profile of fermented urutan. The results showed that the fermentation urutan with the LAB inoculum powder and conditioning process (192 h) have the highest protein content (33,91%), the lowest fat content (22,57%), the lowest pH (4,57) and the lowest moisture content (36,86%) indicated that the fermented urutan suitable according to quality standard required of meat sausage. Keywords— Fermented Urutan, lactic acid bacteria inoculum powder, protein profile, SDS-PAGE.

Item Type: Article
Uncontrolled Keywords: -
Subjects: L Education > L Education (General)
Divisions: Faculty of Law, Arts and Social Sciences > School of Education
Depositing User: Mr. Repository Admin
Date Deposited: 07 Jun 2016 21:58
Last Modified: 21 Jun 2016 05:58
URI: http://erepo.unud.ac.id/id/eprint/264

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