APLIKASI EKSTRAK DAUN SALAM (SYZYGIUM POLYANTHUM) DAN EKSTRAK BIJI PINANG (Areca catechu L.) SEBAGAI PENGAWET DAGING AYAM BROILER GILING SELAMA PROSES PENYIMPANAN

Nur Heriyadi Parnanto, Windi Atmaka, Arinta Happy
2014 Jurnal Teknologi Hasil Pertanian  
The aims of this research were to evaluate the effect of bay leaf extracts and betel nut extracts on the microbiological and chemical characteristics of broiler chicken minced meat during storage and to evaluate the concentration of bay leaf extracts and betel nut extracts that provide inhibitory effect of broiler chicken minced meat spoilage based on microbiological and chemical characteristics of broiler chicken minced meat during storage. Analysis of this research were the content of
more » ... content of tannins, Total Plate Count (TPC), pH, and Total Volatile Bases (TVB) that used a completely randomized design (CRD) with a treatment based on differences in the concentration of bay leaf extracts and betel nut extracts. In this study, the addition of 9 treatments with variations of bay leaf extract concentrations (0 %, 5 % and 10 %) and betel nut extract (0 %, 2.5 %, and 5 %). Observed on day 0, day 1, day 2, day 4, and day 6. Statistical analysis was performed using SPSS 16.0 by analysis of varians (ANOVA). Duncan multiple range test was used to determine differences (P<0,05). This experiment was conducted with 2 replications. The results showed that the bay leaf extracts and betel nut extracts contain tannins which can be inhibited decay in the broiler chicken minced meat are proved by the addition of bay leaf extracts and betel nut extracts on broiler chicken minced meat affect the value of total microbial, pH, and TVB. The addition of bay leaf extracts and betel nut extracts can be inhibited the growth of microorganism in the broiler chicken minced meat, so the shelf life increased up to 2 days. The higher concentration of bay leaf extract and betel nut extract, the value of TVB is lower. The concentration of bay leaf extract and betel nut extract that provided the inhibitory effect of broiler chicken minced meat spoilage for broiler chicken minced meat preservation based on microbiological and chemical characteristics of broiler chicken minced meat during storage is 10 % of bay leaf extract and 2.5 % of betel nut extract. Keywords: bay leaf extract, betel nut extract, broiler chicken minced meat, storage, tannin, total microbial, total volatile bases ABSTRAK Kata kunci: daging ayam broiler giling, ekstrak biji pinang, ekstrak daun salam, penyimpanan, tanin, total mikroba, total volatile bases
doi:10.20961/jthp.v0i0.12918 fatcat:xmmytnzs3nhijlzskhwhlnsqna