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Pinontoan Kersty Putri Nathania
Praktisi Dokter Hewan di Kota Manado Sulawesi Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

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Pengaruh Jenis, Konsentrasi, dan Lama Pencelupan Larutan Cabai dalam Menurunkan Cemaran Bakteri Daging Sapi Pinontoan Kersty Putri Nathania; Ida Bagus Ngurah Swacita; Mas Djoko Rudyanto
Buletin Veteriner Udayana Vol. 14 No. 1 February 2022
Publisher : The Faculty of Veterinary Medicine, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.636 KB) | DOI: 10.24843/bulvet.2022.v14.i01.p04

Abstract

Indonesia has a variety of culinary diversity. One of the basic ingredients commonly used as a culinary is beef. Beef is very susceptible to bacterial contamination. One of the herbs that can be used as an antibacterial is chili. Chili has an active compound that is known as Capsaicin. This research aims to determine the effect of type, concentration and duration of submersion in chili solution into reducing bacterial contamination in meat. This research used Randomized Complete Block Design (RCBD) with 3 x 2 x 3 Factorial Factor, 4 types of chilli pepper (chilli pepper, curly pepper, and large red pepper), 2 chili solution concentration (25% and 50%), and 3 duration of submersion (5, 10, and 15 minutes). Each combination of treatments, the study will be repeated 2 times, so the total number of samples used was 38 samples. The variables that will be measured in this study are bacterial colonies (ALTB) grown on the Nutrient agar media. The results showed that chili solution and duration of submersion has a significant effect (P <0.05) in reducing bacterial contamination in beef while the concentration of chili solution does not have a significant effect (P>0,05).
Co-Authors Ida Bagus Ngurah Swacita MAS DJOKO RUDYANTO