THE LACTIC ACID BACTERIA OF BEBONTOT SPENT CHICKEN MEAT AND ANTIOXIDANT ACTIVITY OF THEIR ISOLATES

Written by I. A Okarini, Heri Purnomo, Aulanni'am -, Liliek Eka Radiati, S. A Lindawati, I N.S Miwada
on January 28, 2020

Authors:

I. A Okarini, Heri Purnomo, Aulanni’am -, Liliek Eka Radiati, S. A Lindawati, I N.S Miwada

Abstract:

“The lactic acid bacteria (LAB) of bebontot or buntilan (Balinese traditional meat fermented product) of chicken breast meat of spent laying hen had been identified and these LAB were distributed as 58.33% Pediococcus acidilactici strain LMG 17680 and 41.67% Pediococcus acidilactici strain O-mls-1 at 0 day of the batters. The result observed at the end of fermentation (5 days) dried under the sun were isolate consist of 56.25% Pediococcus pentosaceus strain Ni 1386; 20.83% Lactobaccillus plantarum strain PA21 and 8.33% Lactobacillus plantarum strain Ni 1002. The average inhibition concentration (IC) of radical scavenging activity (RSA) of 1.1-diphenyl-2-picrylhydrazyl, DPPH after innoculation (0 day) was 66.83±3.55% and after 5days of fermentation was 83.37±4.06%. It is interesting to note that LAB isolates of bebontot spent-hen chicken breast meat of properness (nor isolated from human or infant feces) and could be benefit for antioxidant activity to process functional meat products for human consumption. Keywords: Identification, antioxidant activity, LAB isolates, bebontot”

Keywords

Identification, antioxidant activity, LAB isolates, bebontot

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https://jurnal.harianregional.com/tropika/full-56840

Published

2020-01-28

How To Cite

OKARINI, I. A et al. THE LACTIC ACID BACTERIA OF BEBONTOT SPENT CHICKEN MEAT AND ANTIOXIDANT ACTIVITY OF THEIR ISOLATES.Jurnal Peternakan Tropika, [S.l.], v. 8, n. 1, p. 37-43, jan. 2020. ISSN 2722-7286. Available at: https://jurnal.harianregional.com/tropika/id-56840. Date accessed: 02 Jun. 2025. doi:https://doi.org/10.24843/ejpt.2020.v08.i01.p04.

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Issue

Vol 8 No 1 (2020): Issue 8 No. 1 (2020); January - April

Section

Articles

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This work is licensed under a Creative Commons Attribution 4.0 International License