@thesis{thesis,
		author={Niron  Maria M. Tri E. V. Golo},
		title ={Pengaruh ekstrak bunga lawang (Illicium
verum Hook f.) terhadap awal pembusukan, nilai PH dan total koloni bakteri (TPC) daging sapi},
		year={2021},
		url={http://erepository.uwks.ac.id/9770/},
		abstract={This study was conducted to determine the effect of extracts of star anise (Illicium verum Hook f.) to the beginning of the decay, the pH value and the number of colonies of bacteria (TPC) on the beef that comes from slaughterhouses Pegirian Surabaya. The study design was used Complelately Random Design (CRD) with 5 treatments and 5 replicates them P0 (control), P1 (extracts of star anise 5%), P2 (extracts of star anise 15%), P3 (extracts of star anise 20%) and P4 (25% extract of star anise). The data had been obtained was processed using statistical test Analysis of Variance (ANOVA). The average initial decay occurred in all of the test tube P0, P1 and 2 tubes at P2. Control (P0) did not significantly different from P1, but very significantly different from the P2, P3 and P4. The average pH value of beef at P0 (7.25 ± 0.17a), P1 (6.84 ± 025b), P2 (6.46 ± 014c), P3 (6.17 ± 024d) and P4 (6.43 ± 0.18cd). The average number of bacterial colonies on P0 (1.58 x 107 ± 0834), P1 (5.98 x 106 ± 0476), P2 (3.08 x 106 ± 1.925), P3 (2.50 x 106 ± 1.315) and P4 (1.04 x 105 ± 0.444 ). The concentration of 25% most potentially reduced the number of bacterial colonies, a concentration of 20% had been able to reduced the pH value and prevented early decay in the beef.

Keywords: Beef, Early decay, pH value, Star anise extract, TPC.}
		}