Pengaruh Penambahan Kunyit (Curcuma domestica Val.) dan Lama Fermentasi Terhadap Karakteristik Mikrobiologis Urutan (Sosis Bali Terfermentasi)

The aim of the research was to find out the effect of turmeric used in the urutan formulation on the microbiological characteristic of urutan. In production of urutan, two strains of lactic acid bacteria (LAB), Lactobacillus plantarum U201 and Pediococcus acidilactici U318, were used as multiple starter culture. The results showed that the growth of LAB increased after 24 h fermentation. The addition of 0.5-1.0% turmeric could enhance the growth of LAB. The addition of 1-2% turmeric suppressed the growth of Enterobacteriaceae to undetected level after 48 h fermentation. The growth of Staphylococcus aureus tended to decrease during fermentation, and these bacteria were not detected on urutan which used turmeric of 1-2% after 96 h fermentation. At the initial of fermentation the growth of micrococci increased, and the bacteria decreased gradually from 48 h fermentation until the end of fermentation. In general, using turmeric of 1% in urutan formulation could enhance the growth of LAB and suppress the growth of undesirable bacteria, such as the group of Enterobacteriaceae and Staph. aureus. Keywords: Turmeric, urutan, fermentation, lactic acid bacteria