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All Journal Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian
Revi Trisna Siregar
Fakultas Pertanian Universitas Muhammadiyah Sumatera Utara
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Analisis Mikrobiologi Forensik Total Mikroba Sosis Sapi yang Bercampur Lemak Babi dalam Rangka Kehalalan Produk Mariany Razali; Revi Trisna Siregar; Nurmala Sari; Maya Handayani Sinaga
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (895.019 KB) | DOI: 10.30596/agrintech.v2i1.2609

Abstract

Halalness of a food product is an important factor as a consideration in consuming it. Raw materials and additives used will affect the halality of the product. The food that we called to be halal if it does not contain pork including lard. This study was applied of the forensic microbiological analysis in assessing the total microbes contained in sausages containing lard. The aim of the study was to analyze the total microbes in beef sausages mixed with lard. In this total microbial analysis, a factorial Completely Randomized Design (RAL) method was used. Factor I is Solvent Concentration (K) which consists of four levels (K1 = 20%, K2 = 30%, K3 = 40%, K4 = 50%) and Factor II is Maseration Time (W) which consists of four levels (W1 = 6 Hours, W2 = 12 Hours, W3 = 18 Hours, W4 = 24 Hours). The results showed that the n-hexane concentration in beef sausage samples : lard (1: 1) gave a very significant effect (P> 0.01). The highest number of microbes was found in K1 (9487,500) and the lowest was in K4 (3887,500). The maceration time had a different effect that was not significant (P <0.05). The highest number of microbes is found at W4 (8475,000) and the lowest at W1 (5387,500). Treatment interactions had no significant effect (P <0.05).
Co-Authors Mariany Razali Maya Handayani Sinaga Nurmala Sari