The Ability of Lactobacillus plantarum Bacteria to Denaturate Goat Skin in Producing Gelatin with Different Goat Ages and Fermentation Times

Goat skin is rich in protein compounds such as collagen, but it is highly bound to calcium minerals which have the potential to be processed into gelatin, so that for the denaturation process of skin proteins, fermented using L. plantarum . Curing stage on goat skin using chemical acid has done a lot, but using biologycal acid with Lactic Acid Bacteria (LAB) Lactobacillus plantarum is still very rare. The presence of lactic acid levels produced by BAL L. plantarum on MRS-Broth media that has been added to goat skin ensures that L. plantarum BAL bacteria can grow well. This research is the initial information to determine the ability of L. plantarum bacteria to grow on goat skin with indicators of bacterial population, lactic acid production, pH and total dissolved protein with different goat ages and fermentation times. This study uses a completely randomized design (CRD) factorial pattern 3 x 3 by treating the age factor of goats (1 year, 2 years and 3 years) and the fermentation time factor (24 hours, 48 hours and 72 hours). L. plantarum bacteria are isolated from milkfish, male goat skin Ettawah Breeds (PE) obtained from the same farm. Each treatment was repeated 4 times. The results showed that the bacterial population experienced rapid growth and a significant increase in the fermentation duration of 24 hours, 48 hours to 72 hours, the number of cells ranged from 8.50±0.45 log 10 CFU/mL, 8.81±0.41 log 10 CFU/mL. 9.34±0.70 log 10 CFU/mL. From this result, the duration of fermentation is 72 hours at most. Likewise, lactic acid production experienced a significant increase in the 24-hour fermentation duration to 72 hours starting from 1.03±0.17% -1.05± 0.04%. pH at 1 year of age 5.44 ± 0.37 tended to be acidic compared to 2 years and 3 years (5.60±0.16 and 5.60±0.26) which showed the age of 1 year was the highest acidity. Total dissolved protein showed a significant effect on the age of the goat and the duration of fermentation, the longer the fermentation (72 hours), the more dissolved protein (8.80% g/mL ±0.66% g/mL), the lower the age of the goat, the more goat protein dissolved high (1 year) (8.57% ±0.97% g/mL). The most effective growth ability of L. plantarum was obtained at 72 hours fermentation and 1 year old goats showed better quality than skin 1 and 2 years to be used as curing material in gelatin making.