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Urfiyah Lisa Azizah, Urfiyah Lisa
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Chemistry Other

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Pemeriksaan Angka Kuman Pada Daging Ayam Dengan Pemberian Parutan Rimpang Lengkuas Putih (Alpinia Galanga Linn Swartz) Fatimah, Siti; Nadifah, Fitri; Azizah, Urfiyah Lisa
Jurnal Teknologi Laboratorium Vol 6 No 1 (2017): 2017 (1)
Publisher : POLTEKKES KEMENKES YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (445.955 KB) | DOI: 10.29238/teknolabjournal.v6i1.89

Abstract

Chicken meat is a good source of protein for daily consumption. It is very easy decayed biologically by enzymes or microbial spoilage. White galangal (Alpinia galanga Linn Swartz) is a kind of spice crop that can live in the highlands and lowlands. Generally, people utilize white galangal as a blend of seasoning. Galangal’s role as a food preservative is inseparable from its anti-microbial activity and secondary metabolite contents, i.e. essential oils. The anti-microbial is a biological or chemical compounds that could interfere the growth and activity of microbes, particularly microbes as a food spoilage. This research goal is to determine the number of bacteria in chicken meat with the provision granting the white grated galangal rhizome (Alpinia galanga Linn Swartz).This was a descriptive study with laboratory testing. We use pour plate method for the bacteria number determination. Independent variables is the indwelling time with grated white galangal for 1-5 hours and the dependent variable is the number of bacteria in chicken meat.The result showed that total number of bacteria after smeared with white grated galangal rhizome for 1 hour 463.500 CFU/gr, 2 hour 130.250 CFU/gr, 3 hour 58.250 CFU/gr, 4 hour 142.500 CFU/gr and 5 hour 302.500 CFU/gr. This study showed that grated white galangal has proven to reduce the number of bacteria in chicken meat.
Co-Authors Fitri Nadifah Siti Fatimah