Authors:

Nyoman Semadi Antara, I Wayan Sweta Partama, Luh Putu Wrasiati

Abstract:

“Bebontot is one of fermented meat product produced in Bali island, Indonesia. Chopped porkand fat are mixed with spices and salt. The mixer are wrapped in spatha of areca tree (Arecacatechu L.) and fermented for several days to produce bebontot. The research was conductedto find out the effects of garlic in bebontot formulation and fermentation time on thebebontot quality. The result showed that the addition of garlic could suppressed significantlythe growth of Enterobacteriaceae and Staphylococcus aureus, but not for lactic acid bacteria(LAB) and micrococci bacteria. During fermentation all investigated bacteria were changewhere LAB increased and Enterobacteriacea and Staph. aureus decreased during process offermentation. The organoleptic characteristicts of bebontot were influenced significantly bycombination of both treatments.”

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PDF:

https://jurnal.harianregional.com/pangan/full-32331

Published

2017-07-25

How To Cite

ANTARA, Nyoman Semadi; PARTAMA, I Wayan Sweta; WRASIATI, Luh Putu. Pengaruh Penambahan Bawang Putih dan Lama Fermentasi Terhadap Mutu Mikrobiologis dan Organoleptik Bebontot.Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 4, n. 1, p. 72-84, july 2017. ISSN 2477-2739. Available at: https://jurnal.harianregional.com/pangan/id-32331. Date accessed: 08 Jul. 2024.

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Issue

Vol 4 No 1 (2017)

Section

Articles

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