Pengaruh ekstrak kunyit (Curcuma domestica val) terhadap awal pembusukan, nilai ph, dan total koloni bakteri pada daging sapi
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Institusion
Universitas Wijaya Kusuma Surabaya
Author
Pranatasari, Elvina
Subject
R Medicine (General)
Datestamp
2020-02-10 02:36:54
Abstract :
This study aimed to find out turmeric extract (Curcuma domestica val) effects on the initial decay, pH value, and total bacterial colonies in beef. This study used completely randomized design as the experimental design with 5 treatments and 5 repetition which is P0 (control), P1 (5% turmeric extract), P2 (10% turmeric extract), P3 (15% turmeric extract), and P4 (20% turmeric extract). Each extract used 100gr beef as media and then observed at hour-10, hour-12, and hour-14. Data for pH value and total bacterial colonies were analyzed using ANOVA statistical analysis while data the initial decay analyzed using descriptive method. Results from the initial decay test showed 15 positive reaction and 60 negative reaction. The results of the research test the pH value with the average results closest to the normal pH value in the treatment group P4 (turmeric extract 20%) with an average pH of 10th hours that is 6.06d ± 0.11, the 12th hour is 6.20c ± 0.10 and 14th hour 6.30c ± 0.07. The results of the study of total bacterial colonies with the average results that can most suppress the rate of bacterial growth are in the treatment group P4 (turmeric extract 20%) with an average TPC of the 10th hour which is 2.7 x 104d ± 0.30, the 12th hour is 3.4 x 104c ± 0.47 and the 14th hour is 3.9 x 104c ± 0.28. The conclusion of this study showed that turmeric extract has a significant effects on initial decay, pH value, and total bacterial colonies in beef (P<0,05) with the most effective extract is 20% turmeric extract. Keyword : Beef, Turmeric Extract, pH Value, Early Decay, Total Bacterial Colony
This study aimed to find out turmeric extract (Curcuma domestica val) effects on the initial decay, pH value, and total bacterial colonies in beef. This study used completely randomized design as the experimental design with 5 treatments and 5 repetition which is P0 (control), P1 (5% turmeric extract), P2 (10% turmeric extract), P3 (15% turmeric extract), and P4 (20% turmeric extract). Each extract used 100gr beef as media and then observed at hour-10, hour-12, and hour-14. Data for pH value and total bacterial colonies were analyzed using ANOVA statistical analysis while data the initial decay analyzed using descriptive method. Results from the initial decay test showed 15 positive reaction and 60 negative reaction. The results of the research test the pH value with the average results closest to the normal pH value in the treatment group P4 (turmeric extract 20%) with an average pH of 10th hours that is 6.06d ± 0.11, the 12th hour is 6.20c ± 0.10 and 14th hour 6.30c ± 0.07. The results of the study of total bacterial colonies with the average results that can most suppress the rate of bacterial growth are in the treatment group P4 (turmeric extract 20%) with an average TPC of the 10th hour which is 2.7 x 104d ± 0.30, the 12th hour is 3.4 x 104c ± 0.47 and the 14th hour is 3.9 x 104c ± 0.28. The conclusion of this study showed that turmeric extract has a significant effects on initial decay, pH value, and total bacterial colonies in beef (P<0,05) with the most effective extract is 20% turmeric extract. Keyword : Beef, Turmeric Extract, pH Value, Early Decay, Total Bacterial Colony
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