KARAKTERISTIK WARNA L* a* b* DAN TEKSTUR DENDENG DAGING KELINCI YANG DIFERMENTASI DENGAN Lactobacillus plantarum

ABSTRACT This study aims to determine the concentration of L plantarum and best fermentation time make fermented rabbit meat dendeng based on L*a*b color texture dendeng. The material used was which using L. plantarum. method research a experiment laboratory with factorial randomized block design repeated 3 times consisting concentrations (0%, 6%, 8%, 10%) (12, 18 24 hours). Based analysis variance, it found that different did not have significant effect (P>0.05) (brightness), a* (redness) texture, while had (P<0.05) b* (yellow). mean (Brightness) 33.94-35.72, 13.72-14.63, 12.53-14.83. 22.94-25.25 N. produced characteristic L*a*b* 6% hours time. Key words: Dendeng; Rabbit; Fermentation; Color; Texture