Abstract
The purpose of this study was to determine the appropriate concentration of Lactobacillus plantarum and fermentation time used in fermented rabbit meat production as the main ingredient for producing ground dendeng. This study used a 4×3 factorial randomized block design with three replications, which consisted of different L. plantarum concentrations (0%, 6%, 8%, and 10% v/w) and fermentation times(12 h, 18 h, and 24 h). Data were analyzed using two-way analysis of variance and continued with Duncan's multiple range tests. The concentration of L. plantarum and fermentation time had a highly significant effect (P <0.01) on the acidity. The L. plantarum concentration had a significant effect (P <0.05) while fermentation time had a highly significant effect (P <0.01) on pH. The concentration of L. plantarum and fermentation time had no effect on Aw, color, and texture. The concentration of L. plantarum had no effect on flavor, taste, and overall acceptance of dendeng. The fermentation time had a highly significant effect (P <0.01) on the flavor, and gave a significant effect (P <0.05) on the taste and overall acceptance of dendeng. In conclusion, the concentration of L. plantarum suitable for ground dendeng of fermented rabbit meat was 6% with 18 h fermentation time to produce the best physical and organoleptic quality and to obtain consumer acceptance.
Highlights
Meat protein consumption per capita based on the data of Indonesia Directorate General of Livestock and Animal Health (2019) has increased by 11.4% from 2016 to 2018
There is lack of information regarding the use of L. plantarum to ferment rabbit meat that is used for producing ground dendeng, so it is necessary to observe the effect of different L. plantarum concentration and fermentation times on the physical and organoleptic characteristic of ground dendeng made from fermented rabbit meat
Materials The ground dendeng was made from rabbit meat, L. plantarum, and the seasonings consisted of palm sugar, salt, garlic, galangal, coriander powder, caraway, and large red chili
Summary
Meat protein consumption per capita based on the data of Indonesia Directorate General of Livestock and Animal Health (2019) has increased by 11.4% from 2016 to 2018. In order to produce dendeng with consistent quality, the use of lactic acid bacteria as starter and controlled fermentation time are required. L. plantarum will produce lactic acid during fermentation that will affect the physical and organoleptic quality of meat. Application of 30 mL L. plantarum resulted in better characteristics in terms of pH, acidity, and a high number of total plate count of fermented goat meat dendeng (Umam et al, 2019). There is lack of information regarding the use of L. plantarum to ferment rabbit meat that is used for producing ground dendeng, so it is necessary to observe the effect of different L. plantarum concentration and fermentation times on the physical and organoleptic characteristic of ground dendeng made from fermented rabbit meat. The Physical and Organoleptic Characteristics of Ground Rabbit Dendeng Fermented with Lactobacillus plantarum. Jurnal Ilmu dan Teknologi Hasil Ternak, 15 (2), 108-118
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