PENGARUH PENGGUNAAN BUAH ANDALIMAN DALAM MENCEGAH KONTAMINASI BAKTERI PADA DAGING AYAM

  • Kurniawan Sinaga Universitas Pembangunan Panca Budi
  • Nur Asmaq Universitas Pembangunan Panca Budi
  • Alfath Rusdhi Universitas Pembangunan Panca Budi

Abstract

Chicken meat is a food ingredient that is rich in nutrients such as protein and fat, but poor handling can risk causing health problems caused by bacteria and free radicals. Research aimed at finding the best method to prevent bacterial contamination and oxidation of indigenous chicken meat was conducted by utilizing andaliman fruit as an antibacterial and antioxidant. The study was carried out on 24 samples of indigenous chicken meat that had been marinated with andaliman fruit juice. The weight ratio of andaliman (mg) and water (ml) was used as a treatment in a Complete Randomized Design. There were 4 treatments tested, namely Control (without andaliman fruit juice), Treatment 1 (100/1000 mg/ml), Treatment 2 (150/1000 mg/ml), and Treatment 3 (200/1000 mg/ml). The parameters observed were Total Bacterial Count and Antioxidant Activity of chicken meat samples. The results showed that chicken meat marinade treatment using 20% andaliman fruit juice produced an antioxidant activity of up to 10.6%, higher than the control treatment which was 4.8%. The total bacteria of chicken meat resulting from marination with 20% andaliman fruit juice was 3.6 x 103.


 

Author Biographies

Kurniawan Sinaga, Universitas Pembangunan Panca Budi

Peternakan

Nur Asmaq, Universitas Pembangunan Panca Budi

Peternakan

Alfath Rusdhi, Universitas Pembangunan Panca Budi

Peternakan

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Published
2023-04-24
How to Cite
SINAGA, Kurniawan; ASMAQ, Nur; RUSDHI, Alfath. PENGARUH PENGGUNAAN BUAH ANDALIMAN DALAM MENCEGAH KONTAMINASI BAKTERI PADA DAGING AYAM. Scenario (Seminar of Social Sciences Engineering and Humaniora), [S.l.], p. 70-79, apr. 2023. Available at: <https://jurnal.pancabudi.ac.id/index.php/scenario/article/view/4503>. Date accessed: 15 july 2024.
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