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Abstract
This study looks into the effect of pure culture starters isolated from tempoyak on fermented durian (Durio zibethinus) and its acceptability. The use of 5% pure culture starters and mixed cultures of Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus curvatus Leuconostoc mesentroides and Staphylococcus saprophyticus were analyzed in terms of acceptabilty by sensory panelists. Statistical analysis shows a significant difference among fermented durian with pure culture and mixed culture starters for attributes of texture and viscosity, aroma and flavor, acidity and general acceptability.
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References
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- Leisner,JJ, M.Vancanneyt, B. Rusul, Pot,K Lefebvre, A. Fresi and L.K. Tee. 2001. Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia. Int. J. Food Microbiol., 63: 149-157.
- Mat Amin, A, Jaafar, Z, and Ng, Lay Khim. 2004. Effect of salt on tempoyak fermentation and sensory evaluation. J. Biological Science 4 (5) 650 – 653.
- Prescott, S.C and Dunn. 1954. Industrial Microbiology. 3Ed. Internasional Student Edision. McGrawHill Book Company. New York.
- Rahayu,E.S. 2003. Lactic Acid Bacteria in Feremented Foods of Indonesian Origin. Agritech Vol.23 No.2 .75-84.
- Speck, M. L. 1976. Compedium of Methods for the Microbiological Examination of Food. American Publich Health Association Washington D.C.
- Stamer,J.R. 1979. The lactic acid bacteria : Microbes of diversity. Food Technology. I : 60-65
- Yuliana, N dan Samsu.R. 2005. Optimasi Proses Pengolahan Durian Feremntasi (Tempoyak). Laporan Akhir Hasil Penelitian Hibah Bersaing. Lembaga Penelitian Universitas Lampung
References
Anonim. 1995. Susunan Resep Makanan Tradisional Spesifik Bengkulu Dalam Rangka Lomba Menu Masakan Tradisional Tingkat Propinsi Bengkulu 1995. Tim Penggerak PKK Propinsi Dati I.
Anonim. 1995. Kasiat Makanan Tradisional. Widya Karya Nasional Makanan Tradisional 6-7 Juli 1995. Kantor Menteri Negara Urusan Pangan, Jakarta.
Buhanan,R.E dan Gibbons, N.E. 1976. Bergey’s Manual of determinative BacterBacteriology, 8th Ed. Baltimore: The Williams and Wilkins Company, Baltimore.
Dewan Riset Nasional. 1995. Makanan Tradisional. Widya Karya Nasional Makanan Tradisional 6-8 Juni 1995. Jakarta.
Dyson,S and Roger McShane. 2009. Fermented Food: The benefits and necessity of fermenting as a process. Food Article : 1 – 4.
Ekowati, C.N. 2006. Suksesi Mikrobia dan Pembentukan Asam Organik pada Fermentasi Buah Durian (Durio Zibethinus Murr). Research Report dari LAPTUNILAPP/ 06-11-2006. Diunduh 08-06-2009.
Fleming, H.P. 1988. Fermented Vegetable dalam Rose, A.H (Ed) Economic Microbiology, Fermented Food. Academic press. New York.
Frazier, W. C dan D.C Westhoff. 1987. Food Microbiology, 4th Ed. McGrawHill Book Company. New York.
Leisner,JJ, M.Vancanneyt, B. Rusul, Pot,K Lefebvre, A. Fresi and L.K. Tee. 2001. Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia. Int. J. Food Microbiol., 63: 149-157.
Mat Amin, A, Jaafar, Z, and Ng, Lay Khim. 2004. Effect of salt on tempoyak fermentation and sensory evaluation. J. Biological Science 4 (5) 650 – 653.
Prescott, S.C and Dunn. 1954. Industrial Microbiology. 3Ed. Internasional Student Edision. McGrawHill Book Company. New York.
Rahayu,E.S. 2003. Lactic Acid Bacteria in Feremented Foods of Indonesian Origin. Agritech Vol.23 No.2 .75-84.
Speck, M. L. 1976. Compedium of Methods for the Microbiological Examination of Food. American Publich Health Association Washington D.C.
Stamer,J.R. 1979. The lactic acid bacteria : Microbes of diversity. Food Technology. I : 60-65
Yuliana, N dan Samsu.R. 2005. Optimasi Proses Pengolahan Durian Feremntasi (Tempoyak). Laporan Akhir Hasil Penelitian Hibah Bersaing. Lembaga Penelitian Universitas Lampung