Pengaruh ekstrak kunyit (Curcuma longa) sebagai pengawet alami pada daging ayam broiler ditinjau dari uji eber dan uji total plate count
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Institusion
Universitas Wijaya Kusuma Surabaya
Author
Ramdani, Aldila Syafitra
Subject
RZ Other systems of medicine
Datestamp
2021-09-14 03:47:47
Abstract :
THE EFFECT OF TURMERIC EXTRACT (Curcuma longa) AS A NATURAL PRESERVATIVE ON BROILER CHICKEN MEAT WITH PARAMETERS OF THE EBER TEST AND THE TOTAL PLATE COUNT TEST Aldila Syafitra Ramdani ABSTRACT The aimed of this study was to determine the effect of adding turmeric extract (Curcuma longa) as a natural preservative in broiler chicken meat in terms of Eber test and Total Plate Count test. Completely Randomized Design (CRD) was used in this study with 4 treatments and 6 replications. P0 as control, P1 (15% turmeric extract solution), P2 (20% turmeric extract solution), and P3 (25% turmeric extract solution). Parameters are used total number of microbes and initial test of meat rot (Eber test). The results of statistical analysis showed the total number of microbes in meat P0 = 2.18 x 10?, P1 = 1.54 x 10?, P2 = 1.08 x 10?, and P3 = 0.78 x 10?. In Eber test, the higher concentration of turmeric extract given, the longer it took to form a white cloud around the meat. Results of this study were shown by a very significant difference in broiler chicken meat given turmeric extract (Curcuma longa) to the total number of microbes and Eber. Based on the results of the research that has been done, it can be concluded that the addition of turmeric extract has an effect on prolonging the mass and inhibiting the growth of microorganisms in broiler chicken meat. Keywords : Turmeric Extract (Curcuma longa), Broiler Chicken Meat, Total Plate Count test, and Eber test.
THE EFFECT OF TURMERIC EXTRACT (Curcuma longa) AS A NATURAL PRESERVATIVE ON BROILER CHICKEN MEAT WITH PARAMETERS OF THE EBER TEST AND THE TOTAL PLATE COUNT TEST Aldila Syafitra Ramdani ABSTRACT The aimed of this study was to determine the effect of adding turmeric extract (Curcuma longa) as a natural preservative in broiler chicken meat in terms of Eber test and Total Plate Count test. Completely Randomized Design (CRD) was used in this study with 4 treatments and 6 replications. P0 as control, P1 (15% turmeric extract solution), P2 (20% turmeric extract solution), and P3 (25% turmeric extract solution). Parameters are used total number of microbes and initial test of meat rot (Eber test). The results of statistical analysis showed the total number of microbes in meat P0 = 2.18 x 10?, P1 = 1.54 x 10?, P2 = 1.08 x 10?, and P3 = 0.78 x 10?. In Eber test, the higher concentration of turmeric extract given, the longer it took to form a white cloud around the meat. Results of this study were shown by a very significant difference in broiler chicken meat given turmeric extract (Curcuma longa) to the total number of microbes and Eber. Based on the results of the research that has been done, it can be concluded that the addition of turmeric extract has an effect on prolonging the mass and inhibiting the growth of microorganisms in broiler chicken meat. Keywords : Turmeric Extract (Curcuma longa), Broiler Chicken Meat, Total Plate Count test, and Eber test.
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