Pengaruh Penambahan Bawang Putih dan Lama Fermentasi Terhadap Mutu Mikrobiologis dan Organoleptik Bebontot

The Effects of Garlic Addition and Fermentation Time on the Microbiological and Organoleptic Quality of Bebontot

  • Nyoman Semadi Antara Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian Universitas Udayana
  • I Wayan Sweta Partama Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian Universitas Udayana
  • Luh Putu Wrasiati Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian Universitas Udayana

Abstract

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

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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://ojs.unud.ac.id/index.php/pangan/article/view/32331>. Date accessed: 27 jan. 2023.
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Articles