Pengaruh Dosis Marinasi Daun Pepaya (Carica papaya) terhadap Mutu Mikrobiologi Daging Puyuh Petelur Afkir

Abstract

Papaya leaves are a type of leaf that contain antimicrobial properties that can be applied to the meat of cull laying quails. This research aims to determine the effect of marinating papaya leaves with different concentrations on the microbiological quality of spent laying quail meat. This research was conducted in June 2024 at the Livestock Production Laboratory of the Faculty of Agriculture, University of North Sumatra, and the Medan Veterinary Center Laboratory. The experimental design used is a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment given was the concentration dose of papaya leaves (P0 = 0%, P1 = 10%, P2 = 20%, and P3 = 30%) and was soaked for 60 minutes. This study observes the variables of total bacteria, Escherichia coli, and Salmonella sp. The research results show that the treatment of papaya leaves marination on cull layer quail meat with different doses has a very significant effect (P <0.01) on the growth of total bacteria and a significant effect (P<0.05) on the growth of Escherichia coli and Salmonella sp. The conclusion of this study is that the marination of papaya leaves on cull layer quail meat with different doses can improve the microbiological quality of cull layer quail meat.