Pengaruh Ekstrak Daun Kari (Murraya koenigii) Terhadap Prncemaran Bakteri Pada Daging Kambibg Yang Disimpan Pada Suhu Refrigerator

Nurhavita, Elga (2021) Pengaruh Ekstrak Daun Kari (Murraya koenigii) Terhadap Prncemaran Bakteri Pada Daging Kambibg Yang Disimpan Pada Suhu Refrigerator. S1 thesis, UNIVERSITAS JAMBI.

	Text FULL SKRIPSI.pdf Restricted to Repository staff only Download (1MB)
	Text ABSTRAK.pdf Download (10kB)
	Text BAB I..pdf Download (188kB)
	Text BAB V.pdf Download (4kB)
	Text COVER.pdf Download (165kB)
	Text DAFTAR PUSTAKA.pdf Download (284kB)
	Text HALAMAN PENGESAHAN.pdf Download (211kB)

Abstract

Daging kambing merupakan bahan pangan yang mudah rusak jika tidak diberi penanganan dan penyimpanan yang baik. Daging merupakan media yang baik bagi pertumbuhan bakteri karena daging mengandung protein dan kadar air yang tinggi. Pertumbuhan bakteri patogen pada daging dapat dihambat dengan pemberian ekstrak daun kari. Daun kari mengandung senyawa antimikroba yaitu alkaloid, flavonoid, saponin dan fenol. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan ekstrak daun kari terhadap pencemaran bakteri pada daging kambing yang disimpan pada suhu refrigerator. Penelitian ini dilaksanakan di Laboratorium Fakultas Peternakan Universitas Jambi pada tanggal 25 Agustus sampai 4 September 2020. Bahan penelitian yang digunakan adalah daging kambing betina bagian paha yang diperoleh dari TPH, dan ekstrak daun kari. Pembuatan ekstrak daun kari menggunakan metode maserasi menggunakan pelarut air. Selanjutnya di pekatkan menggunakan rotary evaporator. Ekstrak kental daun kari selanjutnya dioleskan pada permukaan daging secara merata. Kemudian sampel daging disimpan pada suhu refrigerator selama 6 hari. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 5 ulangan. Perlakuan yang digunakan yaitu P0 (daging kambing tanpa ekstrak daun kari), P1 (daging kambing dengan 25% esktrak daun kari), dan P2 (daging kambing dengan 50% ekstrak daun kari) dan masing-masing perlakuan diulang sebanyak 5 kali. Parameter yang diamati yaitu Postma, Nilai Eber, pH daging kambing, dan Total Plate Count (TPC). Hasil penelitian menunjukkan bahwa pemberian ekstrak daun kari pada daging kambing yang disimpan sampai hari ke-6 sudah menunjukkan terjadinya awal pembusukkan, berpengaruh nyata (P<0,05) terhadap nilai eber dan TPC daging kambing, sedangkan nilai pH tidak berpengaruh nyata tetapi nilai pH daging hari ke-6 lebih tinggi dari pada pH daging segar(kontrol). Berdasarkan hasil penelitian disimpulkan bahwa penggunaan ekstrak daun kari konsentrasi 50% pada daging kambing yang disimpan pada suhu refrigerator dapat menurunkan total bakteri pada daging tetapi tidak dapat menghambat pembusukkan pada daging kambing. Goat meat is a food that is easily damaged if it is not given proper handling and storage. Meat is a good medium for bacterial growth because meat contains protein and high water content. The growth of pathogenic bacteria in meat can be inhibited by giving curry leaf extract. Curry leaves contain antimicrobial compounds, namely alkaloids, flavonoids, saponins and phenols. This study aims to determine the effect of using curry leaf extract on bacterial contamination of goat meat stored at refrigerator temperature. This research was carried out at the Laboratory of the Faculty of Animal Husbandry, Jambi University from August 25 to September 4, 2020. The research materials used were female goat meat from the thigh obtained from TPH, and curry leaf extract. Making curry leaf extract using the maceration method using water as a solvent. Then it is concentrated using a rotary evaporator. The thick extract of curry leaves is then rubbed on the surface of the meat evenly. Then the meat samples were stored at refrigerator temperature for 6 days. The research design used was a completely randomized design (CRD) with 3 treatments and 5 replications. The treatments used were P0 (goat meat without curry leaf extract), P1 (goat meat with 25% curry leaf extract), and P2 (goat meat with 50% curry leaf extract) and each treatment was repeated 5 times. Parameters observed were Postma, Eber value, pH of goat meat, and Total Plate Count (TPC). The results showed that the administration of curry leaf extract on goat meat that was stored until the 6th day had shown the occurrence of early spoilage, had a significant effect (P<0.05) on the value of eber and TPC of goat meat, while the pH value had no significant effect but the pH value meat on the 6th day was higher than the pH of fresh meat (control). Based on the results of the study, it was concluded that the use of curry leaf extract at a concentration of 50% in mutton stored at refrigerator temperature could reduce the total bacteria in the meat but could not inhibit the spoilage of mutton.

Type:	Thesis (S1)
Uncontrolled Keywords:	Ekstrak, Daun kari, Daging kambing, TPC, postma, Eber
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	NURHAVITA
Date Deposited:	03 Sep 2021 03:25
Last Modified:	03 Sep 2021 03:25
URI:	https://repository.unja.ac.id/id/eprint/25733

Actions (login required)

View Item