Penggunaan Use of Lactobacillus Plantarum Culture and Glycerol in Beef Stored at Low Temperature

Abstract

This study aims to determine the extent of the effect of the use of L. plantarum and glycerol on the quality and shelf life of beef. The study used 2,400 grams of fresh beef foreleg and divided into 48 pieces with each piece weighing ± 50 grams. The preservatives used were L. plantarum and glycerol. The study was conducted through an experiment using a Completely Randomized Design with a split plot in time pattern (Steel and Torrie, 1994). The treatment formulation was arranged as follows: Factor A (main treatment) is L. plantarum culture plus glycerol A1: 10% L. plantarum culture and 0% glycerol. A2: 10% L. plantarum culture and 5% glycerol, A3: 10% L. plantarum culture and 10% glycerol, A4: 10% L. plantarum culture and 15% glycerol. Factor B (sub treatment) is the storage time of meat at low temperature (4 °C) where B1: Storage time 4 days, B2: Storage time 8 days, B3: Storage time 12 days, B4: Storage time 16 days. The variables observed in this study were Water Content, pH, and Number of Lactic Acid Bacteria Colonies. The results of the diversity analysis showed that the use of L. plantarum culture and glycerol in beef had a very significant effect (P < 0.01) on the water content of the meat, pH and the number of lactic acid bacteria colonies. However, the duration of storage at low temperatures had a non-significant effect (P > 0.05) on water content. While for pH and the number of lactic acid bacteria colonies were very significant (P < 0.01)