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Abstrak (Bhs. Indonesia)

Tujuan penelitian adalah untuk mengkaji pengaruh konsentrasi perendaman ekstrak daun kecombrang terhadap total bakteri dan pH daging ayam broiler. Materi yang digunakan adalah daging ayam broiler bagian dada (±180 g) sebanyak 20 potong dan  daun kecombrang sebanyak 150 g. Rancangan penelitian menggunakan rancangan acak lengkap (RAL) dengan uji lanjut menggunakan orthogonal polynomial. Perlakuan yang diterapkan adalah R0 = tanpa perendaman, R1 = perendaman ekstrak daun kecombrang konsentrasi 5%, R2 = perendaman ekstrak daun kecombrang konsentrasi 10%, R3 = perendaman ekstrak daun kecombrang konsentrasi 15%, dan R4 = perendaman ekstrak daun kecombrang konsentrasi 20% dengan 4 kali ulangan.  Hasil penelitian menunjukkan bahwa perendaman ekstrak daun kecombrang dengan konsentrasi berbeda berpengaruh sangat nyata (P<0,01) terhadap total bakteri dan pH daging ayam broiler. Total bakteri daging ayam broiler tanpa perendaman (R0) = 6.22 x 105 cfu/g, perendaman 5% (R1) = 6.04 x 105 cfu/g, 10% (R2) = 5.92 x 105 cfu/g, 15%, (R3) = 5.51 x 105 cfu/g, dan  20% (R4) = 5.31 x 105 cfu/g dengan uji lanjut membentuk persamaan regresi Y = 6.305 – 0.04945 X (r = -0.87). Nilai pH daging ayam broiler menunjukkan perlakuan tanpa perendaman (R0)= 6.25, perendaman 5% (R1) = 5.85, 10% (R2) = 5.80, 15%, (R3) = 5.73, dan  20% (R4) = 5.73 dengan uji lanjut membentuk persamaan regresi Y = 6.09 – 0.0225 X (r = -0.72). Perendaman ekstrak daun kecombrang sampai dengan  konsentrasi  20%  dapat menurunkan nilai total bakteri dan pH daging ayam broiler.

Abtrak (Bhs. Inggris)

The purpose of this study was to assess the effect of the concentration in immersion of kecombrang leaf extract of total bacteria and pH of broiler  meat. The materials used were broiler chest meat  (± 180 g) as many as 20 pieces and  kecombrang leaf, 150 g. The study design used was completely randomized design (CRD) with a further test using orthogonal polynomials. The treatments applied were R0 = Without soaking, R1 = immersion of kecombrang leaf extract in concentration 5%, R2 = Immersion of kecombrang leaf extract in concentration of 10%, R3 = Immersion of kecombrang leaf extract in concentration 15%, and R4 = Immersion of kecombrang leaf extract in concentration 20% with 4 replications. The results showed that soaking in kecombrang leaf extract with different concentration was highly significant by ( P < 0.01 ) to total bacteria and pH of broiler meat. Total bacteria of broiler meat without soaking (R0) was = 6.22 x 105 cfu/g, immersion 5% (R1) = 6.04 x 105 cfu/g, 10% (R2) = 5.92 x 105 cfu/g, 15% , (R3) = 5.51 x 105 cfu/g, and 20% (R4) = 5.31 x 105 cfu/g with a further test form regression equation Y = 6305 - 0.04945 X (r = 0.87). pH value of broiler meat without soaking (R0) = 6.25, immersion in 5% (R1) = 5.85, 10% (R2) = 5.80, 15%, (R3) = 5.73, and in 20% (R4) = 5.73 with a further test form regression equation Y = 6.09 - 0.0225 X (r = 0.72). Soaking in kecombrang leaf extract up to a concentration of 20% can reduce the total bacteria and pH of broiler  meat.

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