<![CDATA[Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan persentase tepung kunyit yang berbeda terhadap Kebusukan dengan dua metode dan Total Plate Count daging broiler. Pelaksanaan ini telah dilakukan pada bulan Mei sampai bulan Agustus 2019. Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Daging, Laboratorium Ilmu dan Teknologi Pengolahan Susu Program Studi Peternakan, Fakultas Pertanian dan Laboratorium Kesmavet Fakultas Kedokteran Hewan Universitas Syiah Kuala. Bahan yang digunakan adalah daging broiler bagian dada seberat 800 gram dan 78 gram tepung kunyit. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap terdiri dari 4 perlakuan dan 5 ulangan sehingga total sampel sebanyak 20. Dengan penggunaan persentase tepung kunyit (0%) = P0, penggunaan persentase tepung kunyit (10%) = P1, penggunaan persentase tepung kunyit (13%) = P2 dan penggunaan persentase tepung kunyit (16%) = P3. Hasil penelitian menunjukkan bahwa dengan metode Eber disemua perlakuan menunjukkan hasil yang negatif. Uji kebusukan metode H2Smenunjukkan hasil yang dominan negatif mengalami awal kebusukan di semua perlakuan. Analisis Total Plate Count menunjukkan bahwa daging broiler akibat penggunan persentase tepung kunyit yang berbeda memiliki rataan berkisar dari 4,28 cfu/g - 4,83 cfu/g. Dapat disimpulkan bahwa penggunaan persentase tepung kunyit yang berbeda dapat memberikan pengaruh nyata (P0,05) terhadap Total Plate Count.The Effect of the Use of Turmeric Flour Percentage Against Damage with Two Methods and the Total Plate Count of Broiler Meat Abstract. This study aims to determine the effect of using different percentages of turmeric flour on rot with two methods and the Total Plate Count of broiler meat. This research has been conducted from May to August 2019. This research is conducted in the laboratory of meat processing science and technology, laboratory of milk processing and technology of livestock Study Program, Faculty of Agriculture and Laboratories Kesmavet Faculty of Veterinary Medicine of Syiah Kuala University. The study used chest broiler meat weighing 800 grams and 78 grams of turmeric flour. The research draft used is complete random design consists of 4 treatments and 5 repeats so that a total of 20 samples. With the use of a percentage of turmeric flour (0%) = P0, the use of the percentage of turmeric flour (10%) = P1, the use of the percentage of turmeric flour (13%) = P2 and the use of the percentage of turmeric flour (16%) = P3. The results showed that the Eber method in all treatments showed negative results. Decay test H2S method showed negative dominant results experienced early rot in all treatments. Total Plate Count analysis shows that broiler meat due to the use of different percentages of turmeric flour has averages ranging from 4.28 cfu / g - 4.83 cfu / g.. It can be concluded that the use of a different percentage of turmeric flour can give a noticeable effect (P 0.05) to Total Plate Count, at the beginning of the meat decay. ]]>
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