Effectiveness of B14A probiotic candidates as enhancers on the physical characteristics and organoleptic properties of bekamal

¹ Livestock Product Processing Technology Study Program, Agriculture Departement, Banyuwangi State Polytechnic, Jalan Raya Jember No.KM13, 68461 Banyuwangi, Indonesia
² Poultry Business Management Study Program, Animal Husbandry Department, Jember State Polytechnic, Jl. Mastrip, Krajan Timur, 68121 Jember, Indonesia

^* Corresponding author: anis.usfah@poliwangi.ac.id

Abstract

Bekamal is a fermented meat typical of Banyuwangi Regency which is produced traditionally with the addition of sugar and salt as a preservative and flavor enhancer. The weakness of commercial bekamal takes a long time because the meat must be fermented for 3 to 6 months to get some unique taste, which has a juiciness, slightly sour and salty that consumers like. The B14A probiotic candidate is added to the bekamal ingredients to help speed up the fermentation process with similar characteristics to commercial bekamal. Bekamal with B14A isolate is begun by regenerating the isolate to become a starter culture. The 10% starter culture is inoculated into the pieces of meat and added by 7.5% palm sugar and 7% salt then fermented in some plastic jars with three variables of fermentation time, there are 7, 14, and 21 days. Bekamal in each fermentation time treatment was tested on physical characteristics that consist of yield, cooking loss, water holding capacity (WHC), and organoleptic properties like taste, color, aroma, and texture. The results showed that the B14A probiotic candidate can speed up the fermentation in less than 1 month (21 days) with physical characteristics and organoleptic properties as well as commercial bekamal.