Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 2
Written by Sofi Margritje SEMBOR, Balia ROOSTITA, Hendronoto LENGKEY, Lilis SURYANINGSIH
The purpose of this study was to determine the effect of yeast and lactic acid bacteria in culled laying hens salami against Escherichia coli, Staphylococcus aureus and Salmonella sp. The study was conducted using Completely Randomized Design (RAL) with 5 treatments and 4 replicates. The treatments were: P1 = Salami with 2% lactic acid and 1% yeast, P2 = Salami with 2% lactic acid and yeast 2 %, and P3 = Salami with 2% lactic acid and 3% yeast, and P4 = Salami with 2% lactic acid and 4% yeast. Escherichia coli and Staphylococcus aureus were analyzed with quantitative and qualitative method, and Salmonella sp. were analyzed with qualitative method. The test for inhibitory bacteria Escherichia coli, Staphylococcus aureus, Salmonella sp. used disc diffusion method, that the salami product of this research meets the requirements of SNI 01-3820-1995. It can be concluded that the use of yeast and lactic acid bacteria could inhibit the growth of pathogenic bacteria in culled laying hens salami.
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