PENGARUH PERENDAMAN AIR PERASAN JERUK NIPIS (Citrus aurantifolia) TERHADAP JUMLAH BAKTERI PADA DAGING AYAM

PURWATI, RIZKY ANUGRAH, A2A215058 (2017) PENGARUH PERENDAMAN AIR PERASAN JERUK NIPIS (Citrus aurantifolia) TERHADAP JUMLAH BAKTERI PADA DAGING AYAM. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Latar Belakang : Daging ayam broiler merupakan sumber protein dan zat gizi yang banyak dikonsumsi masyarakat. Pembudidayaan ayam potong broiler membutuhkan waktu yang sangat singkat. Pertumbuhan dipacu hormon estrogen. Pertumbuhan yang cepat menyebabkan ayam sangat rentan terinfeksi bakteri dan termasuk penyakit, bakteri E.coli, dan Salmonella. Penelitian ini bertujuan untuk mengetahui pengaruh perendaman air perasan jeruk nipis (Citrus aurantifolia) terhadap jumlah bakteri pada daging ayam. Metode : 16 daging ayam ditimbang 10 gram untuk direndam air perasan jeruk nipis dengan jumlah 50 ml. sedangkan 16 daging ayam ditimbang 10 gram untuk direndam aquades. pH air perasan jeruk nipis 2 derajat pH, Lama perendaman 30 menit, suhu ruangan 370C, konsentrasi 100%. Hasil pengamatan dianalisis menggunakan uji statistik analisis perbedaan yaitu uji Wilcoxon, uji t-dependent, dan uji t-independent. Hasil : Jumlah bakteri daging ayam sebelum direndam jeruk nipis rata-rata 12200 menjadi 4043,75 dan ada perbedaan signifikan (p=0,000). Sedangkan jumlah bakteri daging ayam sebelum direndam aquades rata-rata 24600 menjadi 8506,25 ada perbedaan signifikan (p=0,000). Penurunan jumlah bakteri daging ayam setelah direndam jeruk nipis rata-rata 8206,25 dan setelah direndam aquades rata-rata 16100 ada pengaruh penurunan signifikan (p=0,022). Simpulan : ada perbedaan yang signifikan antara jumlah bakteri pada daging ayam sebelum dan sesudah direndam air perasan jeruk nipis dan aquades, ada pengaruh penurunan yang signifikan antara jumlah bakteri pada daging ayam setelah direndam air perasan jeruk nipis dan setelah direndam aquades. Kata kunci : daging ayam, jumlah bakteri, air perasan jeruk nipis, pH, Lama perendaman, suhu, konsentrasi. Background : Broiler chicken flesh is nutrient and protein source, which are the most consumed by society. Cultivation of broiler chicken, it needs short time. The growth is caused by estrogen hormone. The fast growth causes the chicken getting bacteria easily; such as E.coli and Salmonella bacteria. This research is purposed to identify the influence of Citrus aurantifolia toward the bacteria of chicken. Method : 16 chicken flesh, 10 gram submerged with Citrus aurantifolia 50 ml. Then 16 gram chicken flesh, 10 gram submerged with aquades. pH 2 degree of Citrus aurantifolia, 30 minutes in submerging, in a place 370C, concentration 100%. The result of observation is analyzed by difference statistical analysis, Wilcoxon, test t-dependent, and test t-independent. Result : Before submerging process, The bacteria in chicken flesh is about 12200 to be 4043,75. There was a significance difference (p=0,000). While, the bacteria of chicken flesh submerges on aquades 24600 to be 8506,25. There was a significant difference (p=0,000). The decreasing of bacteria in chicken flesh after submerged in Citrus aurantifolia shows 8206,25 and 16100 after submerged in aquades. There was a significant influence (p=0,022). Conclusion: There was a significant difference on chicken flesh before and after submereged in Citrus aurantifolia and also in aquades. The result shows that it has significant decreasing of bacteria on chicken flesh before and after submereged between in Citrus aurantifolia and aquades. Key Words : chicken flesh, bacteria, Citrus aurantifolia, pH, submerging, degree, concentration.

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