Cahyani, Herlina Nur (2018) Pengaruh konsentrasi dan lama perendaman sari buah belimbing wuluh (Averrhoa bilimbi L.) terhadap total bakteri Staphylococcus aureus, Escherichia coli, Salmonella sp. dan kadar protein pada daging ayam. Undergraduate thesis, Universitas Islam Negeri Maulana Malik Ibrahim Malang.
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Abstract
INDONESIA:
Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi dan lama perendaman sari buah belimbing wuluh (Averrhoa bilimbi L.) terhadap total bakteri Staphylococcus aureus, Escherichia coli, Salmonella sp. dan kadar protein pada daging ayam. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 2 faktor perlakuan dan 3 kali ulangan. Faktor pertama dalah konsentrasi sari buah belimbing wuluh yaitu 0%, 40%, 60%, dan 80%. Faktor kedua adalah lama perendaman yaitu selama 0 jam, 5 jam, dan 10 jam. Parameter yang diukur adalah TPC, total bakteri Staphylococcus aureus, Escherichia coli, Salmonella sp. dan kadar protein. Data yang diperoleh dianalisis menggunakan analysis Of Variance (ANOVA) dan jika terdapat pengaruh nyata maka dilakukan uji lanjut dengan uji Duncan Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa konsentrasi sari buah belimbing wuluh (Averrhoa bilimbi L.) dan lama perendaman berpengaruh terhadap total bakteri (TPC), Staphylococcus aureus, Escherichia coli, Salmonella sp. dan kadar protein pada daging ayam. Perlakuan yang efektif untuk menurunkan jumlah total bakteri yaitu K3L1 dengan nilai 3,3x104 cfu/g, untuk Staphylococcus aureus yaitu K1L1 dengan nilai 2,3x101 cfu/g, untuk Escherichia coli yaitu K1L0 dengan nilai 0 cfu/g, untuk Salmonella sp. yaitu K0L0 dengan nilai 0 cfu/g dan untuk kadar protein yaitu K0L0 dengan nilai 10,3%.
ENGLISH:
The purpose of this study was to determine the effect of concentration and soaking time of starfruit juice (Averrhoa bilimbi L.) on total bacteria Staphylococcus aureus, Escherichia coli, Salmonella sp. and protein content in chicken meat. This study used a randomized block design with 2 treatment factors and 3 replications. The first factor is the concentration of starfruit juice, which is 0%, 40%, 60%, and 80%. The second factor is the soaking time, which is 0 hours, 5 hours, and 10 hours. The parameters measured were TPC, total bacteria Staphylococcus aureus, Escherichia coli, Salmonella sp. and protein content. The data obtained were analyzed using analysis of variance (ANOVA) and if there was a real influence then further testing was done by Duncan Multiple Range Test (DMRT) at the level of 5%. The results showed that the concentration of the starfruit juice (Averrhoa bilimbi L.) and soaking time affected the total bacteria (TPC), Staphylococcus aureus, Escherichia coli, Salmonella sp. and protein content in chicken meat. The effective treatment to reduce the total number of bacteria is K3L1 with a value of 3,3x104 cfu/g, for Staphylococcus aureus namely K1L1 with a value of 2,3x101 cfu/g, for Escherichia coli namely K1L0 with a value of 0 cfu/g, for Salmonella sp. namely K0L0 with a value of 0 cfu/g and for protein content namely K0L0 with a value of 10,3%.
Item Type: | Thesis (Undergraduate) | |||||||||
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Supervisor: | Harianie, Liliek and Syarifah, Umaiyatus | |||||||||
Contributors: |
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Keywords: | konsentrasi; lama perendaman; buah belimbing wuluh; Staphylococcus aureus; Escherichia coli; Salmonella sp.; kadar protein; daging ayam; concentration; soaking time; star fruit; protein content; chicken meat | |||||||||
Departement: | Fakultas Sains dan Teknologi > Jurusan Biologi | |||||||||
Depositing User: | Ma'nusatul Khaoro | |||||||||
Date Deposited: | 14 May 2019 13:20 | |||||||||
Last Modified: | 14 May 2019 13:20 | |||||||||
URI: | http://etheses.uin-malang.ac.id/id/eprint/14077 |
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