Uji Fisikokimia dan Mikrobiologi Dendeng Daging Ayam Petelur Afkir yang Diberi Penambahan Andaliman (Zanthoxylum acanthopodium)

Abstract

Jerky is a meat product that is prone to microbial spoilage. One method to ensure the safety of meat processing is by using andaliman. Andaliman (Zanthoxylum acanthopodium) contains flavonoid compounds that possess antimicrobial properties and cause changes in physicochemical and microbiological quality. The experimental design used in this research was a factorial Randomized Block Design (RAK) with 2 factors (4x2) and 3 replications. The experimental design used in this study was a Completely Randomized Design (CRD) with a factorial pattern involving 2 factors (4×2) and 3 replications. Factor 1 was the concentration of andaliman powder (P0= without andaliman, P1 = 1% andaliman, P2 = 2% andaliman, P3 = 3% andaliman). Factor 2 was storage duration (H0 = 0 days, H2 = 7 days). The results showed that the concentration of andaliman powder and storage duration had a highly significant effect (p < 0.01) on physicochemical and microbiological tests. The conclusion of this study is that the addition of andaliman at different doses can improve the physicochemical and microbiological quality of jerky made from spent layer chicken meat long storage.