@article{Y. Nurraifah_I. I. Arief_N. Ulupi_2021, title={Penggunaan Bakteriosin yang Diproduksi oleh Lactobacillus plantarum sebagai Pengawet Alami untuk Daging Ayam yang Disimpan di Suhu Ruang}, volume={9}, url={https://journal.ipb.ac.id/index.php/ipthp/article/view/34440}, DOI={10.29244/jipthp.9.1.7-14}, abstractNote={<p><span class="fontstyle0">Bacteriocins is a natural preservative (bio-preservatives) that can safely be used for food. Bacteriocins<br>can be produced by a group of Lactic Acid Bacteria (LAB). Several strains of lactic acid bacteria (LAB)<br>is bactericidal against gram positive and gram negative bacteria. The purpose of this study was to<br>analyze the bacteriocins produced by </span><span class="fontstyle2">Lactobacillus plantarum </span><span class="fontstyle0">in chicken meat and determine the level<br>of the last and long-term. Factors that are seen in this study is the levels of bacteriocins and also the<br>duration of storage of chicken meat. The levels of bacteriocins is 0% and 10% by way of spraying in<br>chicken meat and duration of storage are at 0, 5, 10, 15, 20, and 25 hours at room temperature. This<br>study used a factorial completely randomized design with three replications. Plantaricin concentration<br>against pH and a</span><span class="fontstyle0" style="font-size: 6pt;">w </span><span class="fontstyle0">values were significantly different (P&lt;0.05). The test result of storage duration against<br>water content were significantly different (P&lt;0.05). Treatment of plantarisin IIA-1A5 10% to maintain<br>the condition of chicken meat was better than treatment without the adding plantarisin.</span> </p&gt;}, number={1}, journal={Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan}, author={Y. Nurraifah and I. I. Arief and N. Ulupi}, year={2021}, month={Jan.}, pages={7-14} }