IDENTIFIKASI PENGARUH APLIKASI SUPERNATAN BEBAS SEL Lactococcus lactis ATCC 11454 TERHADAP PERUBAHAN NILAI pH FILLET AYAM BROILER
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Date
2023-12
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Publisher
Elfitra
Abstract
Broiler chicken is a commonly consumed food item in daily life, but it has a short shelf
life due to the presence of highly nutritious components that facilitate bacterial growth.
Lactococcus lactis ATCC11454 is a specific strain of lactic acid bacteria (BAL)
frequently utilized in the food industry for its efficient production of nisin, a peptide
known for its biopreservative properties in food products. The objective of this research
is to evaluate the application of Cell-Free Supernatant (CFS) from Lactococcus lactis
ATCC11454 on broiler chicken fillets concerning changes in pH values. Chicken fillets
were coated with and without CFS from L. lactis ATCC11454, and then stored at two
different temperatures. The percentage increase in pH values of fillets without CFS
coating was higher compared to fillets with CFS coating.
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Keywords
chicken, coating, L. Lactis, pH
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