Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 16 ISSUE 3
Written by Sofi M. SEMBOR, Roostita L. BALIA, Hendronoto A.W. LENGKEY, Lilis SURYANINGSIH

The research has been done in the Laboratory of Products Processing Technology - Faculty of Animal Husbandry - Universitas Padjadjaran, Bandung. The research was conducted using culled Isa Brown laying hens, obtained from Private laying hens farm, Sumedang, West Java- Indonesia. The experiment method using Completely Randomized Design (CRD) with 5 treatments and 4 replicates i.e. P0 = 2% Lactic Acid Bacteria (LAB) + 0% yeast, and without spices; P1 = 2% LAB and 1% yeast; P2 = 2% LAB and yeast 2%, P3 = 2% LAB and 3% yeast; P4 = 2 % LAB and 4% yeast, followed by Duncan's Multiple Range Test. Results indicated that salami bacteria total, were significant difference decreased when the yeast percentage as starter increased : P0 (5.08 x 104cfu/g); P1 (5.06 x 104cfu/g); P2 (4,97 x 104cfu/g) ; P3 (4.93 x 104cfu/g) and P4 (4.91 x 104cfu/g). The salami average pH, on P0 = 5.39; P1 = 4.54; P2 = 4.37; P3 = 4,3 and P4 = 4.24, also decreased as the yeast increase. At last, the mean of salami water activity, on P0 = 0.986; P1 = 0.966; P2 = 0.959; R3 = 0.946 ; and P4 = 0.953. In general, the P4 treatment give the best culled laying hens salami.

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