Penambahan Larutan Bawang Putih (Allium Sativum) dan Isolat Pediococcus pentosacceus Strain N6 Terhadap Kualitas dan Lama Simpan Daging Kambing

Abstract

SULISTIO WIRANDA. Addition of Garlic Solution (Allium sativum) and Isolate Pediococcus pentosacceus N6 Strain on Chemical Quality and Shelf Length of Goat Meat. (Supervised by NURJAMA'YAH BR. KETAREN and NURZAINAH GINTING). Goat meat is a food of animal origin that is very beneficial for humans, because it has high nutritional value, namely being rich in protein, fat, vitamins and minerals. According to BPS (Central Statistics Agency), goat meat production, especially in North Sumatra, in 2020 (848.87 tons), in 2021 was 900.98 tons and in 2022 there was an increase of 927.47 tons. Goat meat has a high nutritional content so it is an excellent medium for microbial growth. Preservation is an effort to maintain the quality of meat so that it can be stored longer. Preservation aims to protect meat from damage caused by various microbes such as: bacteria, fungi and so on. The use of chemical preservatives in food products is dangerous for health. Therefore, it is necessary to research natural preservatives that are safe for consumption by the public. One natural ingredient that can be used is a solution of garlic and isolate Pediococcus pentosacceus Strain N6. The experimental design of this study used a Completely Randomized Design (CRD) 3 x 3 factorial pattern with 3 repetitions. As a result, there were a total of 27 experimental units. Factor I: Garlic solution concentration + Pediococcus pentosacceus strain N6 P0: No Treatment, P1: Spraying using 30 ml of garlic solution + 10 ml Pediococcus pentosacceus strain N6, P2: Spraying using 60 ml of garlic solution + 20 ml Pediococcus pentosacceus strain N6. Factor 2: Storage time at room temperature (27°C), J1: 0 Hours, J2: 24 Hours, J3: 48 Hours. Different doses and storage times produced the best meat quality in treatment P2 (60 ml garlic solution + 20 ml Pediococcus pentosacceus strain N6) with the highest average protein content of (21.88c ± 2.15) with the highest code at P2J1 (24.19g), the lowest fat content of (8.92a ± 1.59) with the lowest code at P2J3 (7.72a), the lowest TPC value is (2.7a± 1.39) with the lowest code at P2J1 (1.3a) and has the best color and aroma.