Simpulan
Bakteri asam laktat L. plantarum IIA-2C12 dan L. acidophilus IIA-2B4 menunjukkan aktivitas proteolisis terhadap kasein maupun protein sarkoplasmik. L. plantarum IIA-2C12 dan L. acidophilus IIA-2B4 menunjukkan aktivitas proteolitik terhadap kasein, dimana aktivitas L. plantarum IIA-2C12 lebih besar dibanding L. acidophilus IIA-2B4. Aktivitas proteolisis dari kedua kultur bakteri menurun selama penyimpanan pada 28 hari. Aktivitas proteolisis pada sosis fermentasi ini meningkatkan jumlah asam amino selama penyimpanan Selain itu, sosis fermentasi yang diisolasi menggunakan L. acidophilus IIA-2B4 memproduksi lebih banyak komponen flavor (terutama komponen aroma).
Saran
Perlu dilakukan penelitian lebih lanjut proteolisis pada sosis fermentasi dengan penambahan L. plantarum IIA-2C12 dan L. acidophilus IIA-2B4 pada fraksi protein lain (miofibril atau storma). Selain itu, untuk melihat tingginya aktivitas proteolisis kedua bakteri tersebut, pengujiannya dalam bahan pangan lain sangat penting untuk dilakukan.
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RIWAYAT HIDUP
Penulis dilahirkan pada tanggal 24 Maret 1991 di Pati, Jawa Tengah. Penulis merupakan anak pertama dari dua bersaudara pasangan Ah. Shodiq dan Sularti. Pendidikan tingkat menengah penulis selesaikan di Kabupaten yang sama yaitu di SMP Negeri 1 Tayu dan SMA di SMA Negeri 1 Pati. Pendidikan S1 penulis selesaikan di Departemen Ilmu Produksi dan Teknologi Peternakan IPB tahun 2013.
Penulis diterima melalui jalur sinergi di Departemen Ilmu Produksi dan Teknologi Peternakan Fakultas Peternakan IPB pada tahun 2013. Selama menempuh pendidikan di Pascasarjana IPB, penulis telah mempublikasikan jurnal dengan judul Physicochemical and Organoleptic of Beef Sausages with Teak Leaf Extract (Tectona grandis) Addition as Preservative and Natural Dye pada International Food Research Journal.