NILAI MIKROBIOLOGIS DAN OKSIDASI LEMAK SOSIS DARAH (TA’BU) YANG DIBERI TAMBAHAN PASTA ASAM (Tamarindus indica) (Microbiological and lipid oxidation value of blood sausage (ta'bu) which is additional with acid paste (tamarindus indica)

Natalina E.E Gomes, G. Malelak, Heri Armadianto, G. Oematan
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Abstract

Ta'bu is a typical food in the Sabu Island area, which is made from blood and mixed with spices and then put into the large belly of the goat, then boiled. There are no studies that report on the quality of ta, ma'am.  The objective  of the study was to determine the microbiological quality and lipid oxidation value in traditional blood sausage (ta'bu) which was added tamarind paste. This study used a completely randomized design (CRD) 4 x 3 , where the 4 treatments consisted of P0 = without acid paste (kontrol); P1= 2% acid paste; P2= 4% acid paste; P3 = 6% acid paste.The parameters measured  were: TPC (Total Plate Count) value, Staphylococcus aureus , Salmonella sp  and lipid oxidation value. The data were analyzed using SPSS 21 ANOVA. The results showed that the addition of acid paste to ta’bu reduced the TPC numbers and lipid oxidation value (P<0.05), Staphylococus aureus was the same for all treatments and Salmonella sp was negative for all treatment. The results of this study concluded that adding tamarind paste in processing ta’bu can be used to reduce the value of TPC and lipid oxidation.
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塔布是萨布岛地区的一种典型食物,它是用血和香料混合在一起,然后放入山羊的大肚子里,然后煮熟。没有研究报告说这是有质量的,女士。研究了罗望子酱对传统血肠(塔布)的微生物品质和脂质氧化值的影响。本研究采用完全随机设计(CRD) 4 × 3,其中4个处理包括:P0 =无酸膏(对照);P1= 2%酸膏;P2= 4%酸浆;P3 = 6%酸膏。检测参数为:TPC (Total Plate Count)值、金黄色葡萄球菌、沙门氏菌、脂质氧化值。数据采用SPSS 21方差分析。结果表明,酸膏的添加降低了TPC数量和脂质氧化值(P<0.05),金黄色葡萄球菌和沙门氏菌均呈阴性。本研究结果表明,在罗望子酱的加工中加入罗望子酱可以降低TPC值和脂质氧化。
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