The application of local probiotics on the organoleptic qualities of fermented sausages made from a combination of beef and jack bean flour

This title has been presented on Friday, December 15, 2023 at 09.50-10.00 GMT+7.

Abstract

This title has been presented on Friday, December 15, 2023 at 09.50-10.00 GMT+7.

In this study, fermented sausages were made from beef meat with the addition of jack bean flour. Lactic acid bacteria namely Lactobacillus plantarum IIA-1A5 were used as the starter culture. The aim of the present study was to evaluate the organoleptic characteristics of the fermented sausages. The research design used was a completely randomized design (CRD) with 3 replications. The treatments used were: P0 as the control (without the addition of the starter culture) and P1 with the addition of 5% Lactobacillus plantarum IIA-1A5 starter culture. The evaluated organoleptic characteristics included color, aroma, texture, taste, and the presentation of the fermented sausages in a sandwich. Based on the hedonic test results, the addition of 5% L. plantarumIIA-1A5 did not affect the likability level of the panelists towards the characteristics of color, aroma, texture, and taste of the fermented meat sausage product. In the hedonic quality test, only the taste of the sausage was affected, making sausages with the addition of L. plantarum IIA-1A5 more acidic. Therefore, the panelists expressed a preference for the presentation of fermented sausages used as sandwich fillings compared to directly serving the fermented sausages.