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INDONESIA
MEDIA KONSERVASI
Published by Institut Pertanian Bogor
ISSN : 02151677     EISSN : 25026313     DOI : https://doi.org/10.29244/medkon
Core Subject : Science, Education,
Earth & Planetary Sciences Education
Media Konservasi is a scientific journal in the field of Natural Resources and Environmental Conservation and the first in Indonesia to discuss issues about conservation. Media Konservasi is published three times a year in April, August, and December. Media Konservasi is committed to publishing good quality scientific papers based on original research, library research, article, and book reviews. This journal focuses on publications in the field of forest resource conservation and the tropical environment derived from research, literature studies, and book reviews. This journal accepts manuscripts covering all aspects of ecology, landscape ecology, in-situ conservation of wildlife, sustainable use of plants and wildlife, ethnobotany, bioprospecting, ecotourism, management of conservation & protection areas, urban forests, services, and environmental education
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Articles 1 Documents
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Search results for , issue "Vol 27 No 2 (2004): Media Konservasi" : 1 Documents clear
Kualitas Fisik dan Mikroba Daging Sapi yang Ditambah Jahe (Zingiber officinale Roscoe) pada Konsentrasi dan Lama Penyimpanan yang Berbeda Komariah .; I.I Arief; Y Wiguna
Media Konservasi Vol 27 No 2 (2004): Media Konservasi
Publisher : Department of Forest Resources Conservation and Ecotourism - IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.917 KB) | DOI: 10.29244/medkon.27.2.%p

Abstract

The objective of this research was to determine the effect of ginger addition in pasta form with different concentration and time of storages on meat tenderness, total microbe, and pH value. The semimembranosus of 2 to 3 years old Brahman Cross muscle from Bogor slaughter house was used for this research. This research was executed at Laboratory of Large Ruminant, Faculty of Animal Science, Bogor Agricultural University. This research used a completely randomized design with factorial pattern 3 x 4 with 3 replications. First factor was concentration of ginger addition consist of 0, 6, and 8% of meat weight and the second factor was time of storage,consisted 0, 3, 6, and 9 days. The result showed that there was no significant difference of ginger concentration on pH value, in contrast there was a significant difference (P < 0.01) of storage time and interaction between factors. The decreasing pH valueinfluenced tenderness and total microbes. Time of storage and interaction between factors showed a significant effect (P < 0.05) on meat tenderness. Interaction occurred on 6 days of meat storage with shear value 4.43 kg/cm3. The highest tenderness value was obtained on 9 days of meat storage for ginger concentration of, 6% and 8%, i.e. 4.02 kg/cm3 and 3.76 kg/ cm3 respectively. Both factors and their interaction showed a significant difference (P < 0.01) on total microbes. The decrease of total microbes occurred on treated samples but in control total microbe increased until 9 days of meatstorage. Six percent ginger addition decreased total microbes until 9 days of meat storage that was 1.5 x 106 cfu/g. In 9 days of meat storage the result showed that 6%and 8% ginger addition had total microbes 3.3 x 107 cfu/g and 2.1 x 107 cfu/g respectively. Antimicrobial activity increased as ginger concentration addition increased.

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