Penggunaan infusum daun katuk (sauropus androgynus L. Merr.) terhadap jumlah total bakteri dan derajat keasaman pada daging ayam

Maulidya, Bintang (2018) Penggunaan infusum daun katuk (sauropus androgynus L. Merr.) terhadap jumlah total bakteri dan derajat keasaman pada daging ayam. Other thesis, Wijaya Kusuma Surabaya University.

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Abstract

This study aimed to determine the effect of katuk leaves infusion (Sauropus androgynus L. Merr) on the total amount of bacteria and the acidity degree (pH) on chicken meat. The meat used in this research was the chest of 28 chickens. The design used in this research was Completely Randomized Design (RAL) with 4 treatments and 7 replications in which each replication contained one piece of 25 g chicken meat. The four treatments were P0 (control) was not treated, P1 soaked in 10% of katuk leaves infusion, P2 soaked in 15% of katuk leaves infusion and P3 soaked in 20% of katuk leaves. The treatments were given for 15 minutes at room temperature and were tested by pH examination and Total Plate Count (TPC) examination. Data were analyzed using One Way ANOVA Test and Duncan advanced test at a significant level of 0.05. The mean value and standard deviation of the Total Plate Count (TPC) test are P0 (11950.0000 ± 2268.99390), P1 (654.2857 ± 166.31868), P2 (700.0000 ± 169.50910), and P3 (638.5714 ± 102.86376). The average pH value were 6.5, 6.5, 6.3, and 6.4. Katuk leaves infusion can decreased the total amount of bacteria and stabilized the acidity degree (pH) of chicken meat. The effects can be seen clearly on the P3 treatment with addition of 20% katuk leaves infusion. Keywords: Katuk leaves (Sauropus androgynus L. Merr.), TPC, pH, chicken meat

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Katuk leaves (Sauropus androgynus L. Merr.), TPC, pH, chicken meat
Subjects:	R Medicine > RZ Other systems of medicine
Divisions:	Faculty of Vetenary Medicine
Depositing User:	Bintang Maulidya
Date Deposited:	18 Sep 2018 03:34
Last Modified:	18 Sep 2018 03:37
URI:	http://erepository.uwks.ac.id/id/eprint/2209

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