Pengaruh Pemberian Belimbing Wuluh terhadap Kualitas Mikrobiologis dan Kualitas Organoleptik Rarit Daging Sapi

Abstract

This study aims to determine how the effect of using Wuluh Starfruit on the microbiological quality organoleptic quality and organoleptic quality of Rarit beef. This research was conducted in September-December at the Microbiology Laboratory of the Center for Standardization and Industrial Services in Medan and the Animal Production Laboratory, Faculty of Agriculture, University of North Sumatra.The design used in this study was Factorial RAL (Completely Randomized Design) with 4 treatments, namely the concentration of wuluh starfruit extract (PO = 0 ml P1 = 30 ml, P2 = 60ml, P3 = 90 ml), 2 factors, storage time, namely (H1 = 4 days, H2 = 8 days) and 3 repetitions. The parameters used in this study were microbiological test, namely TPC test and organoleptic tests which included color, taste, aroma, and texture tests. The results showed that the marination of meat using wuluh starfruit extract with a concentration of 30 ml, 60 ml, 90 ml had a very significant effect (P<0,05) on organoleptic quality and microbiological quality of beef rarit with 4 days of storage at room temperature. The higher the wuluh Starfruit extract used, the better the organoleptic quality and microbiological quality of beef rarit