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Perbandingan penampilan fisiologis padi genotipe lokal dan nasional untuk mengatasi kekeringan Cut Nur Ichsan; Ihsan Gamal; Erida Nurahmi; Gina Erida; Irfan Irfan
Jurnal Floratek Vol 10, No 2 (2015): Oktober 2015
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448.255 KB)

Physiologycal Performance Comparison of Rice from Local and National Genotype to Overcome Drought ABSTRACT. Rice (Oryza sativa) is a major food commodity in the world that affected by global warming. It can be seen from crop harvest failure due to drought in many parts of the world. It is necessary to promote Land Race which has adapted to specific conditions, this is to strengthen national seed systems. This study aimed to compare the character of national varieties with local varieties that allow for superior varieties such as Cirata, Inpari 7, Ciherang, IR 64, Situ Patenggang, Situ Bagendid, Limboto and Towuti as a control and compare with 11 local genotypes (Rom Mokot, Pade Mas, Salah Manyang Ru, Bo Santeut, Si Gupai, Si Kuneng, Pade Barcelona, Sanbei, Ramoes, Si Puteh and Si Tandun) were germinated in a solution of PEG 6000 2,5% (25 grams / liter of solution). The results showed that local genotype have characters that can match with the national release varieties in the benchmark vigor reflected in germination rate, simultaneity germination and T50. Local genotype Sitandun, Si Puteh, Ramos, Sanbe, Pade Barcelona, Bo Santeut, Si gupai and Pade Mas reached 50% germination even faster than the national release varieties except Towuti and Limboto. For simultaneity germination, local genotypes Pade barcelona and Sanbe equal to Towuti, Ciherang and Inpari 7. For germination rate, local genotype Pade Mas, Pade Barcelona, Sanbe, Ramos, and Siputeh equal to Towuti, Inpari 7, Ciherang and Situ Patenggang.

Pengaruh Formulasi Bahan Baku dan CMC (Carboxy Methyl Cellulose) Terhadap Mutu dan Penerimaan Konsumen Susu Nabati Dian Hasni; Irfan Irfan; Rina Saputri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 2 (2021): Vol. (13) No. 2, Oktober 2021
Publisher : Agricultural Faculty

Nowadays, consumers tend to search for additional source of protein and energy for their dietary consumption, for instance from legumes and nuts. This trend is getting more common since the increase case of lactose intolerance. This study aims to study the effect of the formulation of materials consisting of a mixture of two or three types of nuts and the CMC (Carboxy Methyl Cellulose) on the quality characteristics of plant milk and consumer preferences towards the produced plant milk. The method used in this study was a factorial completely randomized design (FCRD). This study were used combination of two or three types of beans, namely soybeans (KK), peanuts (KT), green beans (KH). The first factor was formulation of raw materials (K1 = 50% KK: 50% KT: 0% KH, K2 = 50 % KK: 0% KT: 50% KH, K3 = 0% KK: 50% KT: 50% KH, and K4 = 33.3% KK: 33.3% KT: 33.3% KH). In addition, CMC was used as a stabilizer by treating different concentrations of CMC (C1 = 0.20% and C2 = 0.40%). Anova continued with DMRT0.05 determined that plant milk with the best treatment is K1C2 with the formulation of 50% peanut: 50% soybean and the addition of 0.4% CMC. The KIC2 treatment had values: protein content 3.87%, fat content 14.74%, pH 6.62, total dissolved solids 11.47oBrix. For consumer acceptance with RATA (Rate All That Apply) method, researchers found out that K1C2 has milky white color (89% of respondents), peanut aroma flavour (78% respondents), sweet (48%) and savory (37%) taste, thick and homogenous texture (44% respondents) with overall hedonic liking 3.11 or neutral. Protein content, fat content, and pH of vegetable milk meet the quality requirements of soy milk based on SNI No. 01-3830-1995.

Tingkat Penerimaan panelis Terhadap Yoghurt Dengan Perlakuan Lama Fermentasi, Jenis susu dan Lama penyimpanan yang Berbeda Tursina Tursina; Irfan Irfan; Sri Haryani
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 3 (2019): Agustus 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak: Susu didefinisikan sebagai salah satu bahan pangan bernutrisi tinggi yang baik berperan sebagai asupan penting untuk, pertumbuhan kesehatan dan kecerdasan. Walaupun susu memiliki nilai gizi yang sangat baik namun untuk sebagian orang konsumsi dapat menimbulkan masalah berupa terjadinya lactose intolerance yaitu ketidakmampuan tubuh untuk mencerna laktosa yang terdapat didalam susu. Hal ini dapat diatasi dengan mengubah laktosa menjadi glukosa dan galaktosa dengan cara fermentasi. Salah satu produk fermentasi berbasis susu adalah yoghurt. Penelitian ini bertujuan untuk mempelajari pengaruh lama fermentasi dan jenis susu yang digunakan dalam pembuatan yoghurt terhadap sensori yoghurt selama masa penyimpanan. Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 3 faktor, faktor pertama yaitu lama fermentasi (F) yang terdiri dari 2 taraf, yaitu: F1 = 10 jam, F2 = 16 jam. Faktor kedua yaitu jenis susu yang digunakan yang terdiri dari 2 taraf, yaitu: S1 = susu sapi dan S2 = susu kambing. Faktor ketiga yaitu lama penyimpanan yang terdiri dari 3 taraf, yaitu: P1 = 0 minggu, P2 = 2 minggu, P3 = 4 minggu. Analisis yang dilakukan adalah uji organoleptik secara hedonik meliputi atribut warna, aroma, rasa dan tekstur. Hasil uji organoleptik (hedonik) menunjukkan bahwa secara umum panelis lebih menyukai yoghurt perlakuan jenis susu sapi dengan fermentasi 10 jam dan lama penyimpanan 3 hari (minggu ke-0). Abstract: Milk is determined as one of the high nutritious kind of foods that are good for important consumption, health and intelligence growth. Because milk has a very good nutritional value for most people who can spend problems because of lactose intolerance which is the body's inability to digest lactose in milk.This problem can be overcome by converting lactose to glucose and galactose by fermentation. One of the milk-based fermented products is yogurt. This study aims to investiage the effect of fermentation time and the type of milk used in making yogurt on the sensory yogurt during the storage period. This study was conducted using a Randomized Block Design (RBD) consisting of 3 factors, the first factor was the duration of fermentation (F): F1 = 10 hours, F2 = 16 hours. the second factor was the type of milk used which consists of twolevels, namely: S1 = cow's milk and S2 = goat's milk. The third factor is the storage time which we: P1 = 0 weeks, P2 = 2 weeks, P3 = 4 weeks. the analysis carried out were a hedonic test covering attributes of color, aroma, taste and texture. The organoleptic (hedonic) test result showed that in general all panelists preferred yogurt which was made by cow milk with 10 hours fermentation and 3 days of storage time (week 0).Abstract: Milk is determined as one of the high nutritious kind of foods that are good for important consumption, health and intelligence growth. Because milk has a very good nutritional value for most people who can spend problems because of lactose intolerance which is the body's inability to digest lactose in milk.This problem can be overcome by converting lactose to glucose and galactose by fermentation. One of the milk-based fermented products is yogurt. This study aims to investiage the effect of fermentation time and the type of milk used in making yogurt on the sensory yogurt during the storage period. This study was conducted using a Randomized Block Design (RBD) consisting of 3 factors, the first factor was the duration of fermentation (F): F1 = 10 hours, F2 = 16 hours. The second factor was the type of milk used which consists of two levels, namely: S1 = cow's milk and S2 = goat's milk. The third factor is the storage time which we: P1 = 0 weeks, P2 = 2 weeks, P3 = 4 weeks. The analysis carried out were a hedonic test covering attributes of color, aroma, taste and texture. The organoleptic (hedonic) test results showed that in general all panelists preferred yogurt which was made by cow milk with 10 hours fermentation and 3 days of storage time (week 0).

Peluang Dan Tantangan Sertifikasi Halal Pada Rumah Potong Ayam (RPA) Di Kota Banda Aceh Muhammad Ryan; Irfan Irfan; Yanti Meldasari Lubis
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 1 (2022): Februari 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Bertambahnya jumlah penduduk Indonesia setiap tahunnya dan semakin meningkatnya kesadaran masyarakat terhadap pangan bergizi menyebabkan permintaan daging ayam terus meningkat juga. Penelitian ini bertujuan untuk mengetahui peluang dan tantangan sertifikasi halal rumah potong ayam dalam menjual daging ayam. Rumah potong ayam yang bersertifikasi halal memiliki peluang untuk mendapatkan omset yang lebih besar daripada rumah potong yang tidak tersertifikasi halal. Pembeli daging ayam juga lebih banyak membeli daging ayam di rumah potong ayam yang tersertifikasi halal karena sudah memiliki kesadaran dengan membeli produk halal.

Kajian Mutu Wine Coffee Arabika Gayo Achmad Dairobbi; Irfan Irfan; Ismail Sulaiman
Jurnal Ilmiah Mahasiswa Pertanian Vol 3, No 4 (2018): November 2018
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Buah kopi memiliki kandungan gula tinggi yang dapat diproses dengan cara fermentasi alami. Fermentasi kopi arabika bertujuan untuk mengurangi rasa pahit dan meningkatkan citarasa kopi. Senyawa-senyawa kompleks pada kopi fermentasi akan meningkatkan mutu kopi. Penelitian ini menggunakan metode survey purposive sampling, yaitu cara pengambilan sampel berdasarkan pertimbangan tertentu dan disesuaikan dengan ketersediaan produsen wine coffee. kadar air wine coffee rata-rata 9.08% (SNI), kadar abu rata-rata 4.5% (SNI) dan kadar alkohol 0%. Dari 6 sampel wine coffee yang di analisis, total skor terbaik uji deskriptif ditunjukkan pada sampel E yaitu 83,75 dan sampel F yaitu 83,00. Secara keseluruhan, 6 sampel wine coffee di Kabupaten Aceh Tengah terdapat perbedaan pada lamanya waktu fermentasi wine coffee yang dibutuhkan. Hal ini dibuktikan pada sampel E yaitu proses pembuatan wine coffee dilakukan dengan waktu fermentasi 7-10 hari pada suhu secara natural di dalam ruang tertutup. Abstract: Coffee fruit has a high sugar content that can be processed by natural fermentation. Fermented arabica coffee aims to reduce bitterness and improve coffee flavor. The complex compounds in fermented coffee will improve the quality of coffee. This research uses survey purposive sampling method, that is the way of sampling based on certain consideration and adjusted with the availability of wine coffee producer. Water wine coffee average 9.08% (SNI), average ash content of 4.5% (SNI) and alcohol content 0%. From 6 samples of analyzed wine coffee, the best total score of descriptive test is shown on sample E that is 83,75 and sample F is 83,00. Overall, 6 samples of wine coffee in Aceh Tengah District have differences in the duration of fermentation of the required coffee. This is evidenced in the sample E is the process of making wine coffee is done with a fermentation time of 7-10 days at a temperature naturally in a closed space.

Formulasi Skin Lotion Minyak Sereh Wangi dengan Konsentrasi Triethanolamin Aulia Wati; Muhammad Ikhsan Sulaiman; Irfan Irfan
Jurnal Ilmiah Mahasiswa Pertanian Vol 5, No 1 (2020): Februari 2020
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak: Tanaman sereh wangi (Cymbopongon nardus L) merupakan sumber minyak atsiri yang diperoleh dari penyulingan uap. Sereh wangi memiliki banyak manfaat seperti pelancar pernapasan, pewangi ruangan, minyak pijat, bahan aroma terapi, obat nyamuk, produk kecantikan, pelepas stres, parfum, obat trdisional kesehatan, dan bioaktif bahan bakar minyak. Pada saat ini penggunaan minyak sereh wangi Aceh belum ada dalam bentuk lotion, sehingga perlu dilakukan sebuah inovasi, agar minyak sereh wangi Aceh bisa kembali menjadi prioritas terutama dibidang minyak atsiri, seperti dibuat dalam bentuk skin lotion. Penelitian ini bertujuan untuk mengetahui penambahan minyak sereh wangi dan triethanolamin terhadap skin lotion yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor, faktor pertama adalah Triethanolamin (T) dan minyak sereh wangi (M). Analisis yang dilakukan antara lain yaitu uji viskositas dan uji hedonik. Hasil penelitian menunjukkan bahwa Konsentrasi triethanolamin (T) berpengaruh sangat nyata (P0.01) terhadap viskositas lotion. Formulasi Skin Lotion Minyak sereh wangi dengan Variasi Konsentrasi TriethanolaminAbstract: Citronella plants (Cymbopongon nardus L) are sources of essential oils obtained by steam distillation. Citronella has many benefits such as relieving respiratory, air fresheners, massage oils, aroma therapy ingredients, insect repellent, beauty products, stress relief, perfume, traditional, health medicines, and bioactive fuel oils. Nowadays, Aceh Citronella oil has not been used as lotion yet, regarding this fact, it needs an innovation, so that Aceh Citronella oil can become a priority, especially in the field of essential oils, for example, it can be made as a skin lotion. This research used factorial randomized block design (RAK) with 2 factors, the first factor is Triethanolamine (T) and Citronella oil (M). The analysis carried out included the viscosity test and the hedonic test. The results showed that the concentration of triethanolamine (T) had a very significant effect (P 0.01) on the viscosity of the lotion.

Variasi Penggunaan Jenis Bahan Baku (Air Cucian Beras dan Air Kelapa) dengan Penambahan Ekstrak Tauge Terhadap Rendemen dan Mutu Nata Nurul Izzati; Irfan Irfan; Syarifah Rohaya
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 2 (2019): Mei 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Nata merupakan olahan fermentasi yang menggunakan starter Acetobacter xylinum dalam pembuatannya. Bahan baku yang sering digunakan dalam pembuatan nata yaitu air kelapa. Seiring dengan perkembangan teknologi dan pemikiran masyarakat maka bahan baku yang digunakan dalam pembuatan nata semakin bervariasi tidak hannya menggunakan air kelapa tetapi dapat juga menggunakan air cucian beras. Air cucian beras dapat diolah menjadi produk yang bernilai ekonomis dengan melibatkan starter Acetobacter xylinum dalam pembuatan nata. Hal ini dikarenakan pada air cucian beras masih mengandung sakarida jenis pati sebanyak 85-90%, protein, glutein, selulosa, hemiselulosa, gula dan vitamin B1 yang terdapat pada pericarpus dan aleuron. Pada pembuatan nata sumber nitrogen yang digunakan yaitu ekstrak tauge untuk menggantikan urea atau ZA (Zwavelzure ammoniak). Penelitian ini bertujuan untuk mengkaji proses variasi penggunaan jenis bahan baku air cucian beras dan air kelapa dengan penambahan konsentrasi ekstrak tauge terhadap rendemen dan mutu nata yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan faktor jenis bahan baku (B) dan onsentrasi ekstrak tauge (K). Jenis bahan baku (B) terdiri dari 2 taraf yaitu B1= air cucian beras dan B2= air kelapa, sedangkan kosentrasi ekstrak tauge terdiri dari 5 taraf yaitu K1= 0%, K2= 0,25%, K3= 0,5%, K4= 0,75% dan K5= 15%. Ulangan dilakukan 2 kali dan diperoleh 20 satuan percobaan. Analisis yang dilakukan yaitu rendemen, kadar air, serat kasar, ketebalan dan tekstur. Hasil penelitian menunjukkan bahwa penggunaan jenis bahan baku dan konsentrasi ekstrak tauge berpengaruh sangat nyata terhadap rendemen dan kadar air. Adapun penggunaan jenis bahan baku berpengaruh sangat nyata terhadap kadar air nata sedangkan pada penambahan konsentrasi ekstrak tauge berpengaruh nyata. Nata de rice dan nata de coco memiliki rendemen berkisar dari 2.01% - 8.23%, kadar air 69.11% - 81.49%, serat kasar 4.57% - 9.38%, ketebalan 0.02 cm – 0.57 cm dan tekstur 67 g/cm² – 289.5 g/cm².Variation of Raw Material (Rice and Coconut Water) With The Addition Of Bean Sprouts Extracts to The Yield and Quality Of NataAbstract: Nata is a fermented process that uses a starter of Acetobacter xylinum in its manufacture. Raw materials that are often use in making nata are coconut water. Along with technological developments and people’s thinking, the raw materials used in making nata are increasingly varied, not only using coconut water but also using rice washing water. Rice washing water can be processed into economically valuable products involving the starter of Acetobacter xylinum in making nata. This is because the rice washing water still contains 85-90% starch saccharide, protein, glutein, cellulose, hemicelluloses, sugar and vitamin B1which are found in pericarpand aleurone. In the manufacture of nitrogen sources used are bean sprouts extract to replace urea or ZA (Zwavelzure ammoniak). This study aims to examine the process of variation in the use of types of raw materials for rice washing and coconut water by adding bean sprouts extract to the yield of nata quality produced. This study used a completely randomized design (CRD) factorial pattern whith raw material type factors (B) and bean sprout extract (K). Raw material (B) consists of 2 levels, namely B1= rice washing water and B2= coconut water, while bean sprout extract consists of 5 levels, namely K1= 0%, K2= 0,25%, K3= 0,5%, K4=0,75% dan K5= 1%. Deuteronomy was done twice and 20 experimental units were obtained. The analysis carried out was the yield, moisture content, crude fiber, texture, thickness. The results showed that the use of raw materials and exstraction of bean sprouts significantly affected the yield and moisture content. The use of raw material for rice washing water and coconut water has a very significant effect on water content and has a significant effect on bean extract. Nata de rice and nata de coco have yields ranging from 2.01% - 8.23%, moisture content 69.11% - 81.49%, crude fiber 4.57 % - 9.38%, thickness 0.02 cm – 0.57 cm and texture 67 g/cm² - 289.5 g/cm².

Analisis Mutu Gula Merah Berbahan Dasar Tebu (Saccharum officinarum) Di Kabupaten Aceh Tengah Mardan Syahputra; Irfan Irfan; Eva Murlida
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 1 (2017): Februari 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Tanaman tebu menjadi komoditas perkebunan terbesar kedua yang terdapat di Kabupaten Aceh Tengah. Tanaman tebu diolah secara tradisional oleh masyarakat menjadi gula merah. Hal ini mengakibatkan beragamnya mutu yang dihasilkan. Penelitian ini bertujuan untuk mengkaji mutu dari gula merah tebu yang dihasilkan oleh industri gula merah tebu di Kabupaten Aceh Tengah. Hasil penelitian menunjukkan bahwa dalam hal kadar air, semua produk gula merah memenuhi Mutu SNI, dengan rincian sebanyak 33,3% Mutu I dan 67,7% Mutu II, dalam hal bahan tak larut air, sebanyak 33,3% produk gula merah memenuhi Mutu II, sedangkan 67,7% lainnya belum memenuhi SNI; dalam hal kadar abu, sebanyak 25% produk gula merah memenuhi standar mutu SNI, sedangkan 75% lainnya belum memenuhi SNI; dalam hal glukosa, sebanyak 50% produk gula merah memenuhi Mutu I dan 16,6% Mutu II, sedangkan 33,3% lainnya belum memenuhi SNI; dalam hal sukrosa, sebanyak 8,3% produk gula merah memenuhi Mutu I, sedangkan 91,7% lainnya belum memenuhi SNI; dan Berdasarkan uji hedonik, sebanyak 58,3% produk gula merah disukai panelis dalam hal warna, 75% dalam hal aroma, 83,3% dalam hal rasa, dan 58,7% dalam hal tekstur. Secara keseluruhan, 33,3% produk gula merah tebu di Kabupaten Aceh Tengah telah memenuhi SNI, sedangkan 66,7% lainnya belum memenuhi SNI.

Segmentasi Responden Pengguna Produk Kahf berdasarkan Karakternya di Kalangan Mahasiswa Universitas Syiah Kuala Indri Puspita Indah; Ryan Moulana; Irfan Irfan
Jurnal Ilmiah Mahasiswa Pertanian Vol 8, No 1 (2023): Februari 2023
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jimfp.v8i1.23448

Abstrak. Segmentasi responden merupakan suatu strategi yang bertujuan untuk membagi responden menjadi kelompok-kelompok yang berbeda berdasarkan karakteristiknya, baik pendapatan, pengeluaran, pengetahuan, dan lokasi pembelian produk.. Tujuan dari penelitian ini adalah untuk mengetahui segmentasi responden yang menggunakan produk Kahf berdasarkan karakternya di kalangan mahasiswa Universitas Syiah Kuala. Penelitian dilakukan pada bulan Juli - Oktober 2022 di Universitas Syiah Kuala. Metode penelitian yang digunakan adalah metode deskriptif kuantitatif, teknik pengambilan sampel menggunakan teknik purposive sampling. Jumlah sampel dalam penelitian ini adalah 100 responden. Analisis data menggunakan analisis univariat dengan bantuan program software SPSS (Statistic Package for the Social Sciens) versi 25. Hasil penelitian menunjukkan bahwa karakteristik responden pengguna produk kahf terbanyak adalah dari kelompok responden dengan pendapatan perbulan berkisar Rp.500.000 – Rp.1.000.000, dengan pengeluaran per bulan untuk personal care berkisar Rp.50.000 – Rp.150.000. Faktor utama responden dalam menggunakan produk personal care adalah faktor kebutuhan. Responden mengetahui personal care berlabel halal terutama dari iklan, dan membelinya di minimarket.Segmentation of Respondents who use Kahf products based on their characteristics among students at the University of Syiah KualaAbstract. Segmentation of respondents is a strategy that aims to divide respondents into different groups based on their characteristics, such as income, expenses, knowledge, and location of product purchases. The purpose of this study is to determine the segmentation of respondents who use Kahf products based on their characteristics students Syiah Kuala University. The research was conducted in July - October 2022 at Syiah Kuala University. The research method used is descriptive quantitative method, the sampling technique uses purposive sampling technique. The total of samples in this research are 100 respondents. Data analysis used univariate analysis with the help of the SPSS (Statistic Package for the Social Sciences) software program version 25. The results showed that the characteristics of the respondents who used the most kahf products were from the respondent group with a monthly income ranging from IDR 500,000 – IDR 1,000,000, with spending for personal care ranges from IDR 50,000 – IDR 150,000. The main factor of respondents in using personal care products is the need factor. Respondents know about personal care labeled halal, especially from advertisements, and buy it at the minimarket.

Aplikasi Minyak Atsiri Pala (Myristica fragrans Houtt) dan Komponennya (-pinene dan sabinene) sebagai Bioaditif pada Daging Sapi Yuliani Aisyah; Dewi Yunita; Audia Amanda; Murna Muzaifa; Irfan Irfan
Jurnal Agripet Vol 22, No 1 (2022): Volume 22, No. 1, April 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v22i1.22134

ABSTRACT. Minyak pala (Myristica fragrans Houtt) telah diketahui memiliki kemampuan antimikroba. Komponen dominan di dalam minyak pala adalah -pinene dan sabinene. Daging sapi merupakan salah satu bahan pangan yang mudah rusak dan mudah terkontaminasi bakteri patogen. Oleh karena itu, bioaditif seperti minyak pala diperlukan agar daging sapi tidak mudah rusak dan terhindar dari cemaran bakteri patogen. Penelitian ini bertujuan mengetahui kemampuan antimikroba minyak pala (Myristica fragrans Houtt) dan komponen dominan (memiliki persentase tinggi) di dalam minyak pala (-pinene dan sabinene) terhadap kualitas daging sapi. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari 2 (dua) faktor yaitu jenis bioaditif (minyak pala, -pinene, sabinene, dan campuran -pinene + sabinene) dan lama penyimpanan (1 hari dan 7 hari). Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) dan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa sabinene memiliki nilai TPC lebih tinggi yaitu 4,19 Log CFU/g pada lama penyimpanan 7 hari, dibandingkan dengan daging sapi yang direndam dengan -pinene memiliki nilai TPC 3,19 Log CFU/g dan 3,55 Log CFU/g untuk minyak pala. Daging sapi yang direndam dengan menggunakan -pinene dan minyak pala serta disimpan selama 7 hari, dapat menekan pertumbuhan Salmonella sp menjadi negatif, namun belum bisa menekan pertumbuhan bakteri patogen Coliform, Escherichia coli dan Staphylococcus aureus di bawah jumlah yang telah ditetapkan SNI 3932:2008. Secara organoleptik, daging sapi yang direndam menggunakan -pinene memiliki aroma khas daging dan masih dapat mempertahankan warna kemerahan daging sapi. Bioaditif -pinene dan minyak pala berpotensi untuk dikembangkan menjadi bioaditif alami pada daging sapi.(Application of nutmeg essential oil (Myristica fragrans Houtt) and its major components (-pinene and sabinene) as Bio-additives in Beef)ABSTRAK. Nutmeg essential oil (Myristica fragrans Houtt) has been known to have antimicrobial properties. The major components in nutmeg oil are -pinene and sabinene. The addition of nutmeg oil in beef could protect beef from bacterial contamination. This study aims to determine the antimicrobial properties of nutmeg oil (Myristica fragrans Houtt) and its major components (-pinene and sabinene) on beef quality. This study used a factorial Randomized Block Design consisting of two factors namely the types of bio-additives (nutmeg oil, -pinene, sabinene, and a mixture of -pinene and sabinene) and storage time (1 day and 7 days). The data was analyzed using Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT). The results showed that sabinene had a higher TPC value of 4.19 Log CFU/g at 7 days of storage than -pinene having TPC value of 3.19 Log CFU/g and 3.55 Log CFU/g for nutmeg oil. In addition, beef soaked using -pinene and nutmeg oil and stored for 7 days, can suppress the growth of Salmonella sp to negative, but has not been able to suppress the growth of pathogenic bacteria Coliform, Escherichia coli and Staphylococcus aureus below the amount set by SNI. 3932:2008. Based on the results of organoleptic test, beef marinated using -pinene has a more distinctive aroma of meat and could maintain the reddish color of the beef. Overall, -pinene and nutmeg oil are potential to be developed as natural bio-additives in beef.

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