Effectiveness of B14A Probiotic Candidates on The Physical Characteristics And Organoleptic Properties Of BekamalSample Abstract
Anis Usfah Prastujati (a*), Maghfirotul Amaniyah (a), Dwi Ahmad Priyadi (a), Rosa Tri Hertamawati (b), Zulfhan Febiyan (a), Arina Nabila (a)

a) Livestock Product Processing Technology Study Program, Politeknik Negeri Banyuwangi
*anis.usfah[at]poliwangi.ac.id
b) Poultry Business Management Study Program, Politeknik Negeri Jember

Abstract

Bekamal is a fermented meat typical of Banyuwangi Regency, East Java which is produced traditionally with the addition of sugar and salt as a preservative and also as a flavor enhancer. The weakness of bekamal is that production takes a relatively long time because the meat must be fermented for 3 to 6 months to get a distinctive taste that can be accepted by consumers. B14A probiotic candidate is added to the bekamal-making ingredients to help speed up the fermentation process with a taste similar to commercially bekamal. The making of bekamal with the B14A begins with making starter culture. The 10% starter culture is then inoculated into meat that has been cut into pieces and added to food additives such as 7.5% palm sugar and 7% salt then fermented for 21 days. The results showed that the B14A probiotic candidate was able to ferment beef with a fermentation time of less than 1 month with physical characteristics of bekamal as water holding capacity (WHC), cooking loss and yields as well as organoleptic properties as taste, color, flavor, and texture. Bekamal with the addition of B14A has similar results to the commercially bekamal.

Keywords: bekamal, cooking loss, probiotic, WHC, yields

Topic: Food microbiology