Jurnal Teknologi Laboratorium
Vol 6 No 1 (2017): 2017 (1)

Pemeriksaan Angka Kuman Pada Daging Ayam Dengan Pemberian Parutan Rimpang Lengkuas Putih (Alpinia Galanga Linn Swartz)

Fatimah, Siti (Unknown)
Nadifah, Fitri (Unknown)
Azizah, Urfiyah Lisa (Unknown)



Article Info

Publish Date
31 Mar 2017

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.

Copyrights © 2017