Uji Mikrobiologis dan Kadar Air pada Abon Daging Kelinci (Origtolagus Cuniculus) dengan Penambahan Andaliman (Zanthoxylum acanthopodium) dan Lama Penyimpanan yang Berbeda

Abstract

SARI DESIMAH KAMELIA SIMAMORA. Microbiological Test and Water Content of Rabbit Meat Floss (Orictolagus cuniculus) with Andaliman (Zanthoxylum acanthopodium) Addition and Different Storage Durations. (Supervised by USWATUN HASANAH and ADE TRISNA ).

Andaliman (Zanthoxylum acanthopodium) contains active flavonoids that can be used as antimicrobials and antioxidants. The experimental design used was a Randomized Block Design (RBD) with a factorial pattern with two factors: factor 1: andaliman concentration P1 (15g), P2 (20g), P3 (25g), and factor 2: storage duration W1 (7 days) and W2 (14 days). The variables observed in this study were total microbial contamination, Escherichia coli, Salmonella sp., and water content. The results of the ANOVA analysis showed that the interaction of two factors, namely the difference in andaliman dosage and storage time had a very significant effect (P<0.01) and was able to reduce the total number of microbial contamination (TPC) with an average of 3.80 - 1.86 CFU/gr, the difference in andaliman dosage and storage time was able to inhibit the growth of Salmonella bacteria, and E. coli with the results of the study showing no bacterial growth and a significant effect (P<0.05) with the addition of andliman to shredded rabbit meat also being able to reduce water content with an average of 4.571% - 4.263%.