Update Artikelilmiah: 13986

DICKI NUR RAMADHAN

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengetahui pengaruh penambahan ekstrak daun kecombrang (Etlingera elatior) sebanyak 20% terhadap total bakteri dan nilai pH daging ayam broiler yang disimpan selama 12 jam. Materi yang digunakan adalah daging ayam broiler bagian dada (±140 gram) sebanyak 20 potong dan daun kecombrang sebanyak 2,25 kilogram. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan uji lanjut menggunakan orthogonal kontras. Peubah yang diamati dalam penelitian adalah total bakteri dan nilai pH daging ayam broiler. Perlakuan yang diterapkan adalah R0 = tanpa perendaman dan penyimpanan, R1= perendaman 30 menit dan penyimpanan 4 jam, R2= perendaman 30  menit dan penyimpanan 8 jam, R3¬¬= perendaman 30 menit dan penyimpanan 12 jam dengan 5 kali ulangan. Hasil penelitian menunjukkan bahwa perendaman dan penyimpanan daging ayam broiler dengan konsentrasi ekstrak daun kecombrang 20% berpengaruh sangat nyata (P<0,01) terhadap total bakteri dan nilai pH daging ayam broiler. Total bakteri daging ayam broiler (R0) = 6,18 x 105 cfu/g, (R1) = 6,64 x 105 cfu/g, (R2) = 7,68 x 105 cfu/g, (R3) = 8,02 x 105 cfu/g dan nilai pH (R0) = 5,75, (R1) = 5,72, (R2) = 5,75, (R3) = 5,83. Penambahan ekstrak daun kecombrang 20% dengan perendaman 30 menit tidak dapat menurunkan total bakteri dan nilai pH daging ayam broiler yang disimpan selama 12 jam.

Abtrak (Bhs. Inggris)

The purpose of this research was to identify the effect of adding 20% Kecombrang (Etlingera elatior) leaf extract on the total bacteria and pH value of broiler meat stored up to 12 hours. The materials used were 20 pieces broiler breast meat (±140 grams) and 2,25 kilograms Kecombrang leaves. The research design used a Completely Randomized Design (CRD) with an advance test using orthogonal contrasts. The variables observed in the study is the total bacteria and pH value of broiler meat. The treatments used were R0= without soaking and storage, R1= 30 minutes soaking and 4 hours storage, R2= 30 minutes soaking and 8 hours storage, R3= 30 minutes soaking and 12 hours storage, each of which was with 5 replications. The results showed that soaking and storing broiler meat with Kecombrang leaf extract concentration of 20% was highly significant (P <0.01) to the total bacteria and pH value of broiler meat. The total bacteria of the meat was as follows (R0)= 6,18 x 105 cfu/g, (R1)= 6.64 x 105 cfu/g, (R2)= 7.68 x 105 cfu/g, (R3)= 8 02 x 105 cfu/g and the pH value was (R0)= 5.75, (R1)= 5.72, (R2)= 5.75, (R3)= 5.83. The addition of Kecombrang leaf extract 20% and 30 minutes soaking cannot decrease the total bacteria and pH value of broiler meat stored for 12 hours.

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