Keberadaan Escherichia coli dan Salmonella pada Daging Ayam Broiler yang Diberi Citrus limon dengan Variasi Suhu

Nadya Treesna Wulansari, A A Istri Mas Padwismari, Ni Made Raningsih

Abstract


Penelitian dilakukan untuk mengetahui keberadaan Escherichia coli dan Salmonella pada daging ayam broiler yang diberi air jeruk lemon (Citrus limon) dengan variasi suhu. Rancangan eksperimental penelitian digunakan dengan Rancangan Acak Lengkap. Daging ayam yang bersih direndam dengan air jeruk lemon selama 30 menit lalu disimpan selama 3x24 jam pada suhu 40C dan 250C. Selanjutnya dilakukan analisis total mikroba dan bakteri E.coli dan Salmonella. Hasil penelitian menunjukkan jumlah angka kuman tertinggi adalah pada perlakuan sampel daging ayam yang disimpan pada suhu 250C tanpa pemberian air jeruk lemon yaitu 6,24 x 105 CFU/ml. Sedangkan perlakuan terendah pada sampel daging ayam yang disimpan pada suhu 40C dengan pemberian jeruk lemon yaitu 6,2 x 102 CFU/ml. Suhu rendah dan kandungan fitokimia pada jeruk lemon berpotensi mampu menghambat pertumbuhan bakteri.

 

 


Keywords


daging ayam, E.coli, Salmonella, variasi suhu

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DOI: https://doi.org/10.32528/bioma.v6i2.5879

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