DOI : https://doi.org/10.18517/ijaseit.4.2.380

Physicochemical Characteristic and Protein Profile of Fermented Urutan (Balinese Sausage)

Luh Putu T. Darmayanti (1), Nyoman S. Antara (2), Agus Selamet Duniaji (3)
(1) Department of Food and Science, Udayana University, Kampus Bukit Jimbaran, Badung, 80211, Indonesia
(2) Department of Agroidustrial Technology, Udayana University, Kampus Bukit Jimbaran, Badung, 80211, Indonesia
(3) Department of Food and Science, Udayana University, Kampus Bukit Jimbaran, Badung, 80211, Indonesia
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How to cite (IJASEIT) :
T. Darmayanti, Luh Putu, et al. “Physicochemical Characteristic and Protein Profile of Fermented Urutan (Balinese Sausage)”. International Journal on Advanced Science, Engineering and Information Technology, vol. 4, no. 2, Apr. 2014, pp. 112-6, doi:10.18517/ijaseit.4.2.380.
Citation Format :
The study aimed to apply various lactic acid bacteria (LAB) inoculum powder in fermentation of urutan (Balinese sausage) and gather information about the physicochemical characteristic such as the total protein content, fat content, pH, moisture content and soluble protein profile of fermented urutan. The results showed that the fermentation urutan with the LAB inoculum powder and conditioning process (192 h) have the highest protein content (33,91%), the lowest fat content (22,57%), the lowest pH (4,57) and the lowest moisture content (36,86%) indicated that the fermented urutan suitable according to quality standard required of meat sausage.

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