Pengaruh Lama Perendaman Daging Ayam Broiler dengan Air Perasan Kunyit (Curcuma Domestica) terhadap Cemaran Mikroba

Abstract

Chicken meat is one of the food ingredients from poultry that is in great demand by the public. However, chicken meat from traditional markets is very easily contaminated by pathogenic bacteria that are harmful to consumers. The condition of microorganism contamination beyond the threshold has the potential to cause dangerous diseases when consumed by the public. This study aims to determine the effect of the length of time soaking chicken meat with turmeric juice at a concentration of 20% on bacterial contamination. The research was conducted at the Microbiology Laboratory of the Faculty of Mathematics and Natural Sciences, University of Sumatra Utara. The research was conducted experimentally using a complete randomized design (CRD) with 4 treatments and 5 replicates. The treatments given are as follows: P0: broiler meat without soaking turmeric juice, P1: broiler meat soaked in turmeric juice for 10 minutes, P2: broiler meat soaked in turmeric juice for 20 minutes, P3: broiler meat soaked in turmeric juice for 30 minutes. The data obtained were analyzed using Analysis of Variance (ANOVA) and if there was a significant effect, further testing was carried out with the Duncan Multiple Range Test (DMRT) test at the 5% level. The results showed that the length of time soaking broiler meat with turmeric juice had a very significant effect (P < 0.01) on the total number of bacteria (TPC) and a significant effect (P < 0.05) on the contamination of Salmonella sp. bacteria, while the contamination of Escherichia coli bacteria did not have a significant effect (P>0.05).