Khoirunisa, ElizaHaryani, Yuli2024-07-102024-07-102023-12PerpustakaanElfitrahttps://repository.unri.ac.id/handle/123456789/11390Broiler 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.enchickencoatingL. LactispHArticle