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

  • I. A Okarini Animal Science Program Study, Fakulty of Animal Husbandry, Udayana University
  • Heri Purnomo Animal Science Program Study, Fakulty of Animal Husbandry, Udayana University
  • Aulanni'am - Animal Science Program Study, Fakulty of Animal Husbandry, Udayana University
  • Liliek Eka Radiati Animal Science Program Study, Fakulty of Animal Husbandry, Udayana University
  • S. A Lindawati Animal Science Program Study, Fakulty of Animal Husbandry, Udayana University
  • I N.S Miwada Animal Science Program Study, Fakulty of Animal Husbandry, Udayana University

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

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Author Biographies

I. A Okarini, Animal Science Program Study, Fakulty of Animal Husbandry, Udayana University

Bachelor of Animal Science, Faculty of Animal Science, Udayana University, Denpasar, Bali

Heri Purnomo, Animal Science Program Study, Fakulty of Animal Husbandry, Udayana University

Bachelor of Animal Science, Faculty of Animal Science, Udayana University, Denpasar, Bali

Aulanni'am -, Animal Science Program Study, Fakulty of Animal Husbandry, Udayana University

Bachelor of Animal Science, Faculty of Animal Science, Udayana University, Denpasar, Bali

Liliek Eka Radiati, Animal Science Program Study, Fakulty of Animal Husbandry, Udayana University

Bachelor of Animal Science, Faculty of Animal Science, Udayana University, Denpasar, Bali

S. A Lindawati, Animal Science Program Study, Fakulty of Animal Husbandry, Udayana University

Bachelor of Animal Science, Faculty of Animal Science, Udayana University, Denpasar, Bali

I N.S Miwada, Animal Science Program Study, Fakulty of Animal Husbandry, Udayana University

Bachelor of Animal Science, Faculty of Animal Science, Udayana University, Denpasar, Bali

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://ojs.unud.ac.id/index.php/tropika/article/view/56840>. Date accessed: 07 nov. 2024. doi: https://doi.org/10.24843/ejpt.2020.v08.i01.p04.

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