Pengaruh paparan kombinasi gelombang ultrasonik dan tekanan terhadap pertumbuhan bakteri Salmonella thyphi pada daging sapi

INDONESIA:

Produk daging sapi merupakan jenis makanan yang beresiko tinggi terhadap kontaminasi bakteri pembusuk seperti Salmonella thyphi. Berbagai cara untuk mengawetkan daging, salah satunya memanfaatkan energi gelombang ultrasonik. Penelitian bertujuan untuk mengetahui pengaruh paparan kombinasi gelombang ultrasonik dan tekanan terhadap bakteri Salmonella thyphi pada daging sapi beserta kandungan protein dan pH. Frekuensi yang digunakan 40 khz dengan variasi waktu 20, 40, 60 menit, serta variasi tekanan udara 1 atm, 1,5 atm dan 2 atm. Hasil penelitian menunjukkan bahwa paparan gelombang ultrasonik tanpa tekanan dengan waktu paparan 20 menit jumlah bakteri yang aktif sebesar 6,7 x 108 CFU/ml dengan persentase penurunan jumlah bakteri sebesar 53,7 %. Sedangkan pada menit 60 jumlah bakteri yang aktif sebesar 5,4 x 108 CFU/ml dengan persentase penurunan jumlah bakteri sebesar 62,7 %. Variasi tekanan 1 atm, 1,5 atm dan 2 atm persentase penurunan jumlah bakterinya menurun hingga 15,1 %. Penambahan tekanan sedikit efektif menghambat pertumbuhan bakteri salmonella thyphi dan mempengaruhi kadar protein serta nilai pH pada daging sapi. Kadar protein berubah berkisar 16,32-16,29 % dan pH berubah berkisar 0-1,4.

ENGLISH:

Beef product is a type of food that has high risk of contamination of decomposing bacteria such as Salmonella typhi. One of the ways to preserve meat is utilizing ultrasonic wave energy. The research aims at determining the influence of ultrasonic wave combination exposure and the pressure on salmonella thyphi bacterial growth in beef and protein and pH content. The frequency used 40 khz with time variations of 20, 40, 60 minutes, and the variations of air pressure were 1 atm, 1.5 atm and 2 atm. The research results showed that Ultrasonic Wave Exposure without pressure with a exposure time was 20 minutes, the number of active bacteria was 6.7 x 108 CFU / ml with a percentage decrease in the number of bacteria by 53.7%. Whereas the 60th minute, the number of active bacteria was 5.4 x 108 CFU/ml with a percentage of bacterial decrease of 62.7%. Pressure variations of 1 atm, 1.5 atm and 2 atm of decreased percentage of the number of bacteria decreased to 15.1%. Adding the pressure was slightly effective in inhibiting the growth of salmonella thyphi bacteria and affecting protein content and pH value in beef. Changing the protein levels ranged from 16.32-16.29% and Changing pH ranged from 0-1.4.