Chemical characteristic, lactic acid bacteria population, and angiotensin converting enzyme inhibitory activity of traditional fermented beef ”cangkuk” by spontaneous fermentation with the addition of bamboo shoot

Chemical characteristic, lactic acid bacteria population, and angiotensin converting enzyme inhibitory activity of traditional fermented beef ”cangkuk” by spontaneous fermentation with the addition of bamboo shoot

This research was conducted to examine the chemical properties, lactic acid bacteria (LAB) populationand angiotensin converting enzyme (ACE) inhibitory activity of fermented beef meat with the addition of bamboo shoots. This research used factorial completely randomized design.Factor A was the prepa...

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Bibliographic Details
Main Authors: Irdha Mirdhayati, Wieda Nurwidada Haritsah Zain
Format: Article
Language:English
Published: Diponegoro University, Faculty of Animal and Agricultural Sciences 2020-10-01
Series:Journal of the Indonesian Tropical Animal Agriculture
Subjects:
cangkuk fermented meat
bamboo shoot
chemical properties
ace inhibitory activity
Online Access:https://ejournal.undip.ac.id/index.php/jitaa/article/view/28451

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