Fermentation Ability of Lactobacillus plantarum on the Infertile Egg at Different Incubation Time
DOI:
https://doi.org/10.20956/jitp.v4i2.813Abstract
The use of infertile egg can be offset by increasing the quality of product by fermentation to be a highly competitive commodity. Fermented yield can be used as functional food ingredients which are good for health, for facilitating absorption, and for extending the shelf life of the product. The purpose of this research was to determine the fermentation ability of Lactobacillus plantarum on the infertile egg at different incubation time. Infertile egg was broken and sterilized for 15 minutes and then fermented for 0, 2, and 4 days. Parameters measured in this research were the total count of L. plantarum, pH value, lactic acid content, and moisture content. Experimental data were analyzed using analysis of variance of completely randomized design. The results showed that total L. plantarum (Log10 CFU/ml) increased in line with the incubation time, i.e. 8.3, 9.31, 9.73, respectively for day 0, 2, and 4 of the incubation time. The pH decreased as incubation time increased, namely 7.05, 5.67, 5.36, respectively for day 0, 2, and 4. The value of lactic acid content for day 0, 2, and 4 of incubation period was 0.62%, 1.28%, 2.15%, respectively while the water content was 71.3%, 73.21%, and 74.94%, respectively. In conclusion, this research proved the existence of the fermentation ability of L. plantarumtowards the infertile egg which were indicated by the increase of the total count of L. plantarum, lactid acid content and moisture content, even though pH value decreased as the incubation period increased. The optimum time of the incubation period was 4 days.
References
AOAC. 2003. Official Methods of Analysis. 17th Ed (2 revision) AOAC Internasional. Gaitherburg, MD. USA.
AOAC. 2005. Official Methods of Analysis, 18 edition. Association of Official Analytical Chemists. Washington.
Apriyantono, A., S. Fardiaz, N. L. Puspitasari, Sendarwati dan S. Budiyanto. 1989. Analisa Pangan, Petunjuk Laboratorium, Pusat Antar Universitas Pangan dan Gizi, Institut Pertanian Bogor. Bogor.
Nahariah, A. M. Legowo, E. Abustam, A. Hintono, Y. B. Pramono, dan F. N. Yuliati. 2013. Kemampuan tumbuh bakteri Lactobacillus plantarum pada putih telur ayam ras dengan lama fermentasi yang berbeda. Jurnal Ilmu dan Teknologi Peternakan. 3(1): 33-39.
Nahariah, A. M. Legowo, E. Abustam, A. Hintono. 2015. Angiotensin I-Converting Enzyme Inhibitor Activity on Egg Albumen Fermentation. Asian Australas. J. Anim. Sci., 28(6): 855–861.
Nisa, F. C., J. Kusnadi, dan R. Chrisnasari. 2008. Viabilitas dan deteksi subletal bakteri probiotik pada susu kedelai fermentasi instan metode pengeringan beku (kajian jenis isolate dan konsentrasi sukrosa sebagai krioprotektan). Jurnal Teknologi Pertanian. 9(1) : 40 – 51.
Pramono, Y. B., E. Harmayani, dan T. Utami. 2003. Kinetika pertumbuhan Lactobacillus plantarum dan Lactobacillus sp pada media MRS cair. Jurnal Teknologi dan Industri Pangan. 14(1) : 46-50.
Rahman, A., S. Fardiaz, W. P. Rahayu, Suliantari dan C.C. Nurwitri. 1992. Bahan Pengajaran: Teknologi Fermentasi Susu. Pusat Antar Universitas Pangan dan Gizi Institut Pertanian Bogor. Bogor.
Sudaryani. 2003. Kualitas Telur. Penebar Swadaya. Jakarta.
Winarno, F. G. 2002. Telur: Komposisi, Penanganan, dan Pengolahannya. M-Brio Press. Bogor.
Zummah, A. dan P. R. Wikandari. 2013. Pengaruh waktu fermentasi dan penambahan kultur starter bakteri asam laktat Lactobacillus plantarum B1765 terhadap mutu bekasam ikan bandeng (Chanos chanos). UNESA J. Chemis., 2(3) : 14 – 24.
