Effect addition Lactobacillus pentosus and juice carrot on nutrition quality of fermented chicken sausage

Abstract

The study aimed to effect the addition of Lactobacillus pentosus and juice carrot on the nutrition quality of the fermented chicken sausage. The research method was the experimental method by using a randomized block design (RBD) 3x3 factorial pattern with three replications as a group. Factor A is concentration of lactic acid bacteria, 0% (A1), 10% (A2), 20% (A3) and Factor B is the concentration of carrot, 0% (B1), 10% (B2), 20% (B3). The nutrition of composition measured was water content, protein content, fat content, and pH of fermented chicken sausages. The results showed no significant interaction (P> 0,05) on water content, protein content, fat content, and pH of fermented chicken sausage. Still, lactic acid bacteria concentration has a highly significant effect (P <0,01) on pH. The fermented chicken sausage contains water 63,27%-66,47%, protein 15,40%-17,20%, fat 6,89%-7,55%, and pH 4,47-4,86. The results of fermented chicken sausage research are in accordance with Indonesian nutritional value standards.