The Effect of Lactobacillus plantarum Addition on Cooking Loss and Water Holding Capacity of Beef with Different Temperatures and Storage Time

Meat is a food ingredient produced from livestock that is rich in nutritional content and is favored by some people because of its delicious taste. In general, people can buy beef in traditional markets. Traders in traditional markets sell fresh meat in large pieces. Beef is expected decent quality for consumption. Beef that has been contaminated by microorganisms will experience damage and decrease in shelf life, thereby reducing the quality of these foodstuffs. To prevent a decrease in quality and damage to the meat, it is necessary to preserve it. Control of the preservation process is carried out using natural ingredients, namely using Lactobacillus plantarum bacteria. The use of Lactobacillus plantarum bacteria, its can prevent the beef from being contaminated by microorganisms that can damage and reduce the quality of the beef. The characteristics of meat quality are determined by one of them is cooking loss and water holding capacity. This study used a factorial completely randomized design (RALF) which consisted of 3 factors, namely factor A (Bacterium Lactobacillus plantarum ), factor B (temperature), and factor C (storage time) with a 2×2×2 pattern with 3 replications so that there were 12 treatments. From the results of this study, it can be concluded that the addition of Lactobacillus plantarum levels with different temperatures and storage periods did not affect the physical quality of cooking loss and the water holding capacity of beef.