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

Abstract

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 preparation method of bamboo shoots: chopped, ground, and extracted. Factor B was the ratio of meat and bamboo shoots (B) which was1:0.75,1:1, 1:1,25ratios. The chemical properties observed were total protein, soluble protein, hydrolysisdegree, pHandtitratableacidity value. The results showed that bamboo shoot preparation methods by ground and extracted were able to reduce total protein, and pH value. The ratio of meat and bamboo shoot (1:0.75 and 1:1) wereable to decreasedtotal protein but increased total titratable acidity. The interaction of the factors A and factor B only occurredin increasing hydrolysisdegree. Both of two factors (A and B) couldnot significantly effect to the number of LAB.The ACE inhibitory activity ranged from 36.5 to 79.6%. It can be concluded that the preparation methods ofbamboo shoots by ground and 1: 0.75 and 1: 1ofbeef : bamboo shoot ratio couldincreasehydrolysis degree and had highest ACE inhibitory activity.

The chemical, sensory properties and population of lactic acid bacteria of cangkuk made from beef meat and kepayang endosperm (Pangium edule Reinw) at various fermentation times

“…Production of the cangkuk according to Mirdhayati [13] with slight modifications (fermentation media and incubation time). Fermented meat was initially prepared as 300 g of small cuts of beef meat for each experimental unit.…”

Purification of angiotensin converting enzyme inhibitory peptides and antihypertensive effect generated from Indonesian traditional fermented beef (Cangkuk)

“…It was reported that all treatments had ACE-inhibitory activities ranging A c c e p t e d A r t i c l e from 43%-80%. The best ACE-inhibitory activity (80%) was shown by Cangkuk, which was processed by adding ground bamboo shoots and meat at a ratio of 1:0.75 [13]. Traditional fermented foods from Asia have been reported to provide enhanced nutritional content, digestibility, and microbial stability.…”