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Kembali| NIM (Student Number) | D1A015142 |
|---|---|
| Nama Mahasiswa | ZULFAN ASSIDIQ |
| Judul Artikel | NILAI PH DAN TOTAL BAKTERI DAGING AYAM BROILER YANG DIRENDAM EKSTRAK BUNGA ROSELLA (Hibiscus sabdariffa L.) |
| Abstrak | Tujuan penelitian untuk mengetahui pengaruh dan taraf konsentrasi perendaman daging ayam broiler dalam ekstrak bunga rosella terhadap pH dan total bakteri. Penelitian dilaksanakan tanggal 8 sampai 15 April 2019 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi yang digunakan daging ayam broiler bagian dada, bunga rosella, larutan buffer pH 7, media NA, aquadest. Metode penelitian yang digunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan perendaman selama 30 menit yaitu P0=kontrol , P1=ekstrak bunga rosella 5 % , P2=ekstrak bunga rosella 10 %, P3=ekstrak bunga rosella 15 %, P4=ekstrak bunga rosella 20 %, diulang 4 kali. Peubah yang diukur pH dan total bakteri. Hasil penelitian menunjukkan bahwa perendaman ekstrak bunga rosella berpengaruh sangat nyata (P<0,01) terhadap pH dan total bakteri. Rataan pH daging adalah 6,73 (P0); 6,27 (P1); 6,12 (P2); 5,97 (P3) dan 5,70 (P4), rataan total bakteri adalah 21,8 x 105 cfu/g (P0); 11,4 x 105 cfu/g (P1); 9,7 x 105 cfu/g (P2); 8,3 x 105 cfu/g (P3) dan 7,9 x 105 cfu/g (P4). Kesimpulan, semakin meningkat konsentrasi perendaman ekstrak bunga rosella sampai 20 % masih mampu menurunkan pH dan junlah total bakteri daging ayam broiler. |
| Abstrak (Inggris) | The aim of the study was to determine the effect and level of concentration of soaking broiler chicken in rosella flower extract on pH and total bacteria. The research was conducted on 8 to 15 April 2019 at the Laboratory of Animal Product Technology, Faculty of Animal Husbandry, Jenderal Soedirman University, Purwokerto. The material used is breast broiler meat, rosella flower , pH 7 buffer solution, NA media, aquadest. The research method used Completely Randomized Design (CRD) with 5 immersion treatments for 30 minutes namely P0=control, P1=rosella flower extract 5%, P2=rosella flower extract 10%, P3=15% rosella flower extract, P4=flower extract 20% rosella, repeated 4 times. Variables measured by pH and total bacteria. The results showed that soaking rosella flower extract had a very significant effect (P <0.01) on pH and total bacteria. The average pH of meat were 6.73 (P0); 6,27 (P1); 6.12 (P2); 5.97 (P3) and 5.70 (P4), the total bacterial average were 21.8 x 105 cfu/g (P0); 11.4 x 105 cfu/g (P1); 9.7 x 105 cfu/g (P2); 8.3 x 105 cfu/g (P3) and 7.9 x 105 cfu/g (P4). Conclusion, the increasing concentration of soaking of rosella flower extract to 20% was still able to reduce pH and the total amount of bacteria in broiler chicken meat. |
| Kata Kunci | daging ayam broiler, bunga rosella, nilai pH, total bakteri |
| Nama Pembimbing 1 | Kusuma Widayaka |
| Nama Pembimbing 2 | Agustinus Hantoro Djoko Rahardjo |
| Tahun | 2019 |
| Jumlah Halaman | 6 |
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