Pengaruh Marinasi dengan Jus Bunga Kecombrang (Etlingera Elatior) terhadap Kualitas Mikrobiologi Daging Sapi

Abstract

SHINTIA PURNAMA BUTAR BUTAR. Effect of Marinating with Torch Ginger (Etlingera Elatior) Flower Juice on the Microbiological Quality of Beef, (Supervised by MA’RUF TAFSIN and NEVY DIANA HANAFI). This study aims to determine the effect of soaking beef with various doses of torch ginger flower juice (Etlingera elatior) on the microbiological quality of beef including total bacteria, Escherichia coli and Salmonella sp. contamination which was carried out in June 2025 at the Animal Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture and Microbiology Laboratory, Faculty of Mathematics and Natural Sciences (FMIPA) Universitas Sumatera Utara. The design used in this study was a Completely Randomized Design with 4 treatments and 5 replications. The treatment consisted of marinating for 60 minutes with the addition of torch ginger flower juice (P0 = 0%; P1 = 20%; P2 = 40%; P3 = 60%). The parameters observed were total bacteria, Escherichia coli and Salmonella sp. contamination. The results of this study indicate that the addition of torch ginger flower juice during the marinating process gives very significant results in reducing total bacteria, very significant differences in suppressing and inhibiting contamination of Escherichia coli and Salmonella sp. bacteria in beef. The best treatment results were found in P2, namely with a level of administration of 20%.