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Microbial Qualities of Rabbit Meat Fermented with Lactobacillus plantarum
Anik Fadlilah1, Djalal Rosyidi2*, Agus Susilo2

1 Postgraduate student of Animal Science Faculty of Brawijaya University, Indonesia
2 Lecturer of Animal Science Faculty of Brawijaya University, Indonesia
*Email: djalal_tht[at]


Rabbit meat had been known as the high protein content of meat. Protein was derived from peptides that it was a bioactive component and potential for human health. The bioactive component of meat could be obtained by proteolysis. Fermentation was one of the methods for meat proteolysis. Lactobacillus (L.) plantarum was one of the microorganisms for meat fermentation. This research aims to determine the effect of adding L. plantarum and fermentation time of rabbit meat on Total Plate Count (TPC), Acid Lactic Bacteria (LAB) Total, Titratable acidity and pH. The method was an experimental using factorial randomized block design. The first factor was concentration of L. plantarum (0%, 6%, 8% and 10%) and the second factor was fermentation time of meat (12 hours, 18 hours and 24 hours). The results showed that L. plantarum concentration was no effect on LAB Total and TPC, while fermentation time was a highly significant effect (P<0.01) on TPC and significant effect (P <0.05) on LAB Total. L. plantarum concentration and fermentation time was a highly significant effect (P <0.01) on titratable acidity, and significant effect (P<0.05) on pH. The conclusion of this research was the best rabbit meat fermented with L. plantarum concentration was 10% and the fermentation time was 18 hours.

Keywords: Rabbit Meat, Lactobacillus plantarum, Acidity, pH

Topic: Animal production Technology


Conference: The 2nd Iternational Conference of Animal Science and Technology (ICAST 2019)

Plain Format | Corresponding Author (Anik Fadlilah)

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