NILAI MIKROBIOLOGIS DAN OKSIDASI LEMAK SOSIS DARAH (TA’BU) YANG DIBERI TAMBAHAN PASTA ASAM (Tamarindus indica) (Microbiological and lipid oxidation value of blood sausage (ta'bu) which is additional with acid paste (tamarindus indica)

Ta'bu is a typical food in the Sabu Island area, which made from blood and mixed with spices then put into large belly of goat, boiled. There are no studies that report on quality ta, ma'am. The objective study was to determine microbiological lipid oxidation value traditional sausage (ta'bu) added tamarind paste. This used completely randomized design (CRD) 4 x 3 , where treatments consisted P0 = without acid paste (kontrol); P1= 2% paste; P2= 4% P3 6% paste.The parameters measured were: TPC (Total Plate Count) value, Staphylococcus aureus Salmonella sp value. data were analyzed using SPSS 21 ANOVA. results showed addition ta’bu reduced numbers (P<0.05), Staphylococus same for all negative treatment. this concluded adding processing can be reduce oxidation.