Perbedaan hasil pemeriksaan jumlah koloni bakteri pada daging ayam broiler dengan pemberian parutan serai (Cymbopogon citratus) setelah 24 jam
DOI: 10.30867/gikes.v4i1.1073Abstract
Background: Chicken meat is one of the most highly nutritious foodstuffs, as it contains nutrients that are indispensable to the human body, such as water, protein, fat, and other organic ingredients. However, the availability of these complete nutrients has caused the meat to become a medium for bacterial growth. Pathogenic bacteria and spoilage bacteria can cause health problems.
Objectives: The study aims to determine the difference in examining the number of bacterial colonies in broiler chicken meat by giving lemongrass (Cymbopogon citratus) after 24 hours.
Methods: Quantitative research using experimental design through laboratory testing, namely by determining whether or not there is a decrease in the number of germs in broiler chicken meat by giving grated lemongrass leaves after 24 hours. The sample is broiler chicken meat. The research was conducted in 2021. Laboratory testing was carried out using the pour plate method for two repetitions. Each plate of the dilution is calculated as the number of colonies by multiplying the dilution per 1 gram / 1 ml sample. Data were analyzed descriptively and bivariate using Independent T-test at 95% CI.
Results: It was found that the growth of total germ numbers in chicken meat without incubation after 24 hours was treatment one was 39,96 x 106 CFU/gram, and treatment two was 39,87 x 106 CFU/gram, while chicken meat incubated for 24 hours was treatment one. The number of colonies in the first treatment was 40,39 x 106 CFU/gram, and 40,00 x 106 CFU/gram in treatment two. While chicken meat with lemongrass grater was incubated after 24 hours, there was a decrease in the number of colonies in the first treatment of 33,91 x 106 CFU/gram and the second treatment of 34,30 x 106 CFU/gram.
Conclusion: There was a decrease in the number of germs in broiler chicken meat given grated lemongrass leaves after 24 hours of incubation.
Keywords
Full Text:
PDFReferences
Ahmed, S. H., & Aoda, H. (2009). Study the antimicrobial activity of Lemon grass leaf extracts. Iraq Journal of Market Research and Consumer Protection, 1(2), 198–212. https://www.iasj.net/iasj/article/1786
Arifan, F., Winarni, S., Wahyuningsih, W., Pudjihastuti, I., & Broto, R. T. D. W. (2019). Total Plate Count (TPC) Analysis of Processed Ginger on Tlogowungu Village. International Conference on Maritime and Archipelago (ICoMA 2018), 377–379.
Atlabachew, T., & Mamo, J. (2021). Microbiological Quality of Meat and Swabs from Contact Surface in Butcher Shops in Debre Berhan, Ethiopia. Journal of Food Quality, 2021, 1–11. https://doi.org/10.1155/2021/7520882
Bakara, V. F. S., & Tafsin, M. (2014). Analisis bakteri Salmonella sp. pada daging ayam potong yang dipasarkan pada pasar tradisional dan pasar modern di Kota Medan. Jurnal Peternakan Integratif, 3(1), 71–83.
Dewi, E. S., El Latifa, S., Fawwarahly, F., & Kautsar, R. (2016). Kualitas mikrobiologis daging unggas di RPA dan yang beredar di pasaran. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 4(3), 379–385.
Erickson, M. C., & Doyle, M. P. (2019). Relevance of Food Microbiology Issues to Current Trends (2008–2018) in Food Production and Imported Foods. In Food Microbiology: Fundamentals And Frontiers (pp. 1049–1071). Wiley Online Library. https://doi.org/10.1128/9781555819972.ch42
Gracelin, D. H. S. (2021). Bacteria: An Overview. In T. B. Galande, R. B. Desai, R. A. Jachak, & G. Kumar (Eds.), Frontiers in Life Science (1st ed., pp. 101–112). Bhumi Publishing.
Harrigan, W. F., & McCance, M. E. (2014). Laboratory methods in microbiology. Academic press.
Höll, L., Behr, J., & Vogel, R. F. (2016). Identification and growth dynamics of meat spoilage microorganisms in modified atmosphere packaged poultry meat by MALDI-TOF MS. Food Microbiology, 60, 84–91. https://doi.org/10.1016/j.fm.2016.07.003
Ibrahim, H. M., & Salem, F. M. A. (2013). Effect of adding lemongrass and lime peel extracts on chicken patties quality. Journal of Applied Sciences Research, 9(8), 5035–5047.
Kurniawati, N., & Qanita, T. R. (2010). Sehat & cantik alami berkat: Khasiat bumbu dapur. qanita.
Magdalena, N. V, & Kusnadi, J. (2015). Antibakteri dari ekstrak kasar daun gambir metode Microwave-Assisted Extraction terhadap bakteri patogen. Jurnal Pangan Dan Agroindustri, 2(1), 124–135.
Purwokanti, N. (2021). Pemberdayaan masyarakat melalui penganekaragaman pengolahan pangan berbasis tanaman serai (Cymbopogon citratus) sebagai produk inovasi pangan herbal di Desa Poka Kecamatan Teluk Ambon. PATTIMURA MENGABDI (Jurnal Pengabdian Kepada Masyarakat), 1(1), 70–75.
Ramadhani, W. M., Rukmi, I., & Jannah, S. N. (2020). Kualitas mikrobiologi daging ayam broiler di pasar tradisional Banyumanik Semarang. Jurnal Biologi Tropika, 3(1), 8–16.
Schiraldi, A. (2020). Growth and decay of a planktonic microbial culture. International Journal of Microbiology, 2020, 8. https://doi.org/10.1155/2020/4186468
Sukmawati, S. (2018). Total Microbial Plates on Beef and Beef Offal. Bioscience, 2(1), 22–28.
Sukmawati, S., Ratna, R., & Fahrizal, A. (2018). Analisis cemaran mikroba pada daging ayam broiler di kota makassar. Scripta Biologica, 5(1), 51–53.
Yauri, L., Hamid, E. M., & Arif, H. (2022). Uji Daya Hambat Ekstrak Etanol Daun Serai Terhadap Pertumbuhan Streptococcus mutans. Media Kesehatan Gigi: Politeknik Kesehatan Makassar, 21(1), 41–45.
Yunita, M., Hendrawan, Y., & Yulianingsih, R. (2015). Analisis kuantitatif mikrobiologi pada makanan penerbangan (Aerofood ACS) garuda Indonesia berdasarkan TPC (Total Plate Count) dengan metode pour plate. Jurnal Keteknikan Pertanian Tropis Dan Biosistem, 3(3), 237–248.
Zelpina, E., Walyani, S., Niasono, A. B., & Hidayati, F. (2020). Dampak infeksi Salmonella sp. dalam daging ayam dan produknya terhadap kesehatan masyarakat. JHECDs: Journal of Health Epidemiology and Communicable Diseases, 6(1), 25–32.
Refbacks
- There are currently no refbacks.
