55/DIKTI/KEP/2005
ISSN: 1412-8888
JURNAL
AGRIBISNIS DAN
INDUSTRI PERTANIAN
VOLUME 7, NOMOR 2, Agustus 2008
PEMBINA
Rektor
Dekan Fakultas Pertanian
Direktur Pascasarj ana
Ketua Lembaga Penelitian
PENANGGUNG JAW AD
Ketua Program Studi Agribisnis Program Pascasarjana Unsri
KETUA DEWAN PENYUNTING
Amin Rejo
WAKIL KETUA PENYUNTING
Mirza Antoni
PENYUNTING PELAKSANA
Budi Santoso, Dessi Adriyani dan Arjuna Neni Triana
MITRA BESTARI
Daniel Saputra, Andi Mulyana, Fachrurrozi Sjarkowi dan FilIi Pratama (Unsri)
Rudi Wibowo (Perhepi), Budi Raharajo (Perteta) dan Made Astawan (PA TPI)
ADMINISTRASI
M . Syukri
ALAMAT REDAKSI
Prpgram Studi Agribisnis Program Pascasarjana Universitas Sriwijaya lalan Padang Selasa No. 524,
Palembang Sumatera Selatan Telp. (0711) 517202 ; Fax (0711) 517202 ; E-mail :
kps abi@pps.unsri .ac.id .
PENERDIT
Program Studi Agrib isn is Pascasarj ana Uni versitas Sriw ij aya
PERHEPI , PERTETA dan PATPI
ISSN: 1412-8888
JURNAL
AGRIBISNIS DAN
INDUSTRI PERTANIAN
VOLUME 7, NOMOR 2, Agustus 2008
DAFTAR lSI
Analisis Penawaran dan Pennintaan Gula di Indonesia (Sri Dewi Titisari, Andy Mulyana dan
Sriati)
Analisis Respon Produktivitas dan Ekspor Kopi di Provinsi Surnatera Selatan (Najib Asmani,
Mirza Antoni dan Reni Ind riasari)
Analisis Faktor~faktor yang Mempengaruhi Keputusan Wan ita Tani untuk Mencari Nafkah
Dikaitkan dengan Capaian Prestasi Belajar Anak di Kecamatan Pemulutan Kabupaten Ogan Ilir
(Dessy Adrani)
Peran Pengembangan Produk (Research And Development) dalam Pemasaran Daging Olahan
. PT Madusari Nusaperdana Bekasi (Yeni Kusumawaty dan Nur Fatililia Rahmi)
Perencanaan Pengembangan Usahatani Agroforestry di Daerah Tangkapan Gurnbasa Bagian
HullI, Donggala, Sulteng (Studi Kasus Sub-sub Daerah Aliran Sungai Toranda) (Hariyono,
ahrurrozie Sjarkowi dan Imron Zahri)
Lahan Garapan Ideal Plasma Kelapa Sawit (Kasus di PT Perkebunan Selapan Jaya Group,
Kabupaten Ogan Komering llir) (Kuwatno, Fachrurrozie Sjarkowi dan Marwan Sufri)
Karakteristik dan Distribusi Pemasaran Beras di Kabupaten Ogan Komering Ilir Sumatera
Selatan (Maryati Mustofa Hakim)
Penentuan Fonnulasi dan Pengaruhnya Terhadap Volume Pengembangan Kerupuk Kemplang
Palembang Satu Kali Goreng (Hari Adi Prasetya)
Karakteristik Fennentasi Daging Sapi dalam Berbagai Konsentrasi Larutan Garam (Yoyok
. Pramono, Endang S. Rahayu, Suparmo dan Tyas Utami)
(123 - 135)
(136 - 151)
(152 - 165)
(166 - 171)
(172 - 179)
(180 - 188)
(189 - 202)
(203 - 214)
(215 - 224)
(225 - 230)
D::cti:fOOlSi Penyebab Kerusakan Pasca Panen Duku di Surnatera Selatan dalamUpaya Mencari
,..~Z%Da:tif Mengurangi Kerusakannya untuk Mendukung Agribisnis (Anny Yanuriati dan
. i)
(231 - 238)
,illIi:~:rak dari
(239 - 244)
il31:C2!:.:::g_ Bangun Alat Pembuka Kulit Durian (R. Mursidi, Endo Argo Kuncoro dan Doan
r.lliallr2n Rambe)
(245 - 252)
dan Kelembaban pada Pengeringan Ikan Sepat Siam dengan Alat Pengering Ikan
n gga (puspitahati)
(253 - 261
1\0.."
d~)
ISSN : 1412-8888.
ABSTRACT
The research was represent of early exploration information which aim to to know the chemical,
physical, and microbiological characteristic during meat fermentation. Salt were one of the component of food
substance which can give the taste, beside which have the ability bacterisidal. Meat fermentation by various
brain salt concentration was expected will be able to control fermentation process.
Research was conducted in Microbiological Laboratorium of Centre of Study Food and Nutrition
(PSPG), Gadjah Mada University, Yogyakarta. The research was early exploration experimental method by 4
restating and 2 set attemp restating. The various of brain salt concentration conducted by 5 variation. There
were 15%; 17,5%; 20%; 22,5%; and 25% (w/w), with the control by without salt gift. Characteristic
fermentation perceived by physical, chemical and microbiologycal. As for physical characteristic perceived by
change of pH, temperature and Aw. Chemical characteristic perceived by the totally of acid titration, which as
lactic acid, sugar reduction, the dissolve protein, rate of bioamine which ranked among histamin, salt rate, and
fat rate. While the microbiological characteristic perceived by totally of microbe, yeast, coliform, bacteria of
bioamin producer, and lactic acid bacteria.
Result ofthe research was indicated that the change of pH and totally of acid titration identically, where
decreasing of pH identic with increasing oftotally acid titration. Its means that this phenomena was influenced
by sum of increasing oflactic acid bacteria and their metabolic activity. Changing of Aw characteristic along
of fermentation and sum of brain salt concentration, its may be influenced by depletion from meat. Sugar
reduction was decreasing along the fermentation time, its consumed by lactic acid bacteria as source of C for
their metabolic activity. In another hand, dissolve protein was increasing, its indicated that caused of
degradatin of meat protein by lactic acid bacteria and proteolityc activity of indegenous enzime. While rate
of bioamines which as histamin will be increase too, its caused of yielding metabolic product by bioamines
bacteria producer. Dominant of population of lactic acid bacteria on microbiological characteristic and brain
salt concentration can be handle of coliform population and bioamines bacteria producer, which are decreasing
on the along time fermentation,
Key words: brain salt fermentation, lactic acid bacteria.
I. PENDAHULUAN
Jurnal Agribisnis dan Industri Pertanian Vol. 7 No.2 2008, 215-224, Terakreditas Dikti No. 551DIKTli KEPI2005
216
Karakteristik Fermentasi Daging Sapi da/am Berbagai..... (Yoyok Budi Prfunono, dkk)
6.5
t--.
. ~~~".:
------.
~ ,
5.5
5
ISSN : 1412-8888.
---~ - .- .:r~ ;.
.. -.- -- --
.... ...... ........ ............. ... ..... .. .... .. ... ...... ...... ..
-+-kontrol
_15%
17.50%
20%
1 _ _ 22.50%
4.5
25%
4 +----,----, - - - -, - -- -, -- -- ,- - - - , ----22
o
6
14
30
38
46
54
waktu ijam)
,----------------------------------------------------------,
::.e
~
.;;
:eS
~
.B
13
1.2
1.1
1.0
0.9
0.8
0.7
0.6
0.5
0.4
0.3
0.2
0.1
0.0
~kontrol
_15%
17,50%
20%
-lIE- 22,50%
_25%
14
22
30
38
46
54
waktu (jam)
Gambar 2. Karakteristik Asam Tertitrasi Fermentasi Daging dalam Berbagai Konsentrasi Lamtan
Garam
Jurnal Agribisnis dan Industri Pertanian Vol. 7 No. 2 2008,215-224, Terakreditas Dikti No. 551DIKTIIKEPI2005
0.95 :
0.9
__ kontrol
___ 15%
0.85 -:--.-. -- --. -----.- .. --.- .. . ----.- -- . . ----- .. . ---... -- --. -.--.. ----
---==l==-.~
17.50%
20%
I__
... 25%
22.50%
0.7 -;--..,---
14
22
30
46
38
54
waktu (jam)
IL__________________
_ ___._______________
3;:
! 1.~
g,
0.5
-:::-:::::::::::::::--:---:.-:-:-_::---.--:::----------I
~
------ --- ----- - ----- -- - - -- - - ---- - --- --- -- - --- --- ---- - ---- - - - - - - j
L
218
14
22
30
waktu (jam)
38
46
54
__ kontrol
___ 15%
17.50%
20"10
_ _ 25%
r-::;de:..-f=il- Fermentasi Daging Sapi da/am Berbagai..... (Yoyok Budi Pramono, dkk)
ISSN: 1412-8888.
,---------------------------------------------------------1
11 .5 -..--..-...-.--.---..-.-.-----.--... .....--..- ....... .-- ------ -------1
10.5 +-----------/~
9.5
-:
8.5 .
~~::::~======j
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--
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17,50%
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I
I
2.5
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14
22
30
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38
46
54
_ _ _ _ _ _ _ _ _ _ _ _ _J
- - - dan Industri Pertanian Vol. 7 No.2 2008,215-224, Terakreditas Dikti No. 55IDIKTIIKEP/2()(Jj
18 . - - - - -- ------ - - -- -- -- - - - -- ----16
14
-+- kontrol
12
10
-....... 15%
17.50%
!
:s
: :::::::::::::::'._::;:::.,<.".::::::::::::::::::::::::::::::::::::::::1
20%
__ 22.50%
_25%
2 1 1
0 -
14
22
30
38
,46
54
waku Oam)
B. Karakteristik Mikrobiologis
9 . 00 ~----
8 .50
II
:ce~
;g
ts
E-
!J
__ kontrol
_ _ 15%
8 .00
7.50
7 .00
17.50%
20%
_ _ 22,5%
_ _ 25%
6.50
6 .00
5 .50
5.00
- I - - - - r - - - - , - --
14
, --
22
-.--
30
waktu (jam)
220
- r-
--,--
38
46
----i
54
Karakteristik Fermentasi Daging Sapi dalam Berbagai..... (Y oyok Budi Pglmono, dkk)
ISSN : 1412-8888.
6.50
6 .00
5 .50
1~
;0,-
CI
-----------------------------1
::.'::::::::::::'::.:::::::.::'::.::.:'::.::.::.::.::.:.':.:. :..:."::.:1
I
I
5.00
I'
kont~
-......- 15%
17.50%
20%
4.50
I~22 . 50%
oS!
4 .00
_25%
3.50
3 .00 +-- - , - - - - - - ,r--o
6
14
-,------,---
22
30
-,-- --r---
38
--!
46
54
waktu (jam)
L - - -_
__
Jurnal Agribisnis dan Industri Pertanian Vol. 7 No.2 2008, 215-224, Terakreditas Dikti No. 55/DIKTIIKEP.
pertumbuhan
mikrobiologis
selama
proses
fermentasi dengan konsentrasi larutan garam tinggi,
diantaranya bakteri asam laktat yang bersifat
halofil, yang mampu bertahan pada kondisi garam
tinggi, serta mempunyai kemampuan antagonisme
terhadap bakteri lain. Bakteri asam laktat selain
menghasilkan asam laktat, juga memproduksi asam
- uu
_ o _u n
m
3.00
2.50
. -=
unuu un _n j
.-- ~ :..
.~
+--
--,-----,- - - , --
14
22
I:
~~~O% I
22.50%
_25%
______ __:1
--,-- -, -- - , - ----1
30
38
46
54
waktu (jam)
.=
-,I
6 .50
-+-kontrol
6 .00
___ 15%
17.50%
20%
_I
~22.50%
_25%
J!l
3 .00
2.50
+---r---~--__r_---,----_,__-___,--__!
14
22
30
waktu (jam)
38
46
54
_ __ _ _
Gambar 9. Karakteristik Populasi Bakteri Pembentuk Bioamin dalam Fermentasi Daging pada
Berbagai Konsentrasi Larutan Garam
Pada level konsentrasi 20%; 22,5% dan 25 %
populasi coliform dan bakteri penghasil bioamin
turun hingga 102 CFU/g, ini cukup baik karena
222
Karakteristik Fermentasi Daging Sapi dalam Berbagai..... (Y oyok Budi Pramonc , dkk)
[--
7.00
6.50
01
i5j
6.00
5.50
---_..__.._----_._--
7.50
..
__._----_.]
- ; . ? ~I
4 .00
:::::::::::::::::::::1
~~~ .. :::::.:. ..:. .=:::::::::.::::::::::::.. :::::::::::::::::::::1
3.50
5.00
4 .50
ISSN: 1412-8888.
3.00
_kontrol
_ _ 15%
17.50%
20%
---?IE-- 25%
[ ~Series6
14
22
30
38
46
54
waktu (jam)
~--------------------------------------------~
Gambar 10. Karakteristik Populasi Bakteri Asam Laktat dalam Fermentasi Daging pada
Berbagai Konsentrasi Larutan Garam
DAFTAR PUSTAKA
Desroier, N.W. 1988. Food Preservation
Tecbnology. The Avi. Pub. London.
Lowry, O.H., Roseborg, N.J., Farr, A.L., Randall,
R.J .. 1951. Protein Measurement with the
Folin Phenol Reagent. J. BioI. Chern., 193 :
265-275.
Jurnal Agribisnis dan Industri Pertanian Vol. 7 No.2 2008, 215-224, Terakreditas Dikti No. 551DIKT11KEP
224
()(J5