<![CDATA[ABSTRACT This study aimed to determine the effect of sappan wood concentration (Caesalpinia Sappan L.) and storage time to totalmicrobe, pH and organoleptic of chicken meat. The results showed that the interaction between the concentration of boiledwater of sappan wood and storage time did not significantly affect the organoleptic of chicken meat. The treatment of boiledsappan wood water able to inhibit the development of microbes to the value of TPC below the value of Total Plate Count(TPC) SNI. The time of storage affects the microbial TPC value and pH of chicken meat. The treatment of boiled sappanwood water independently had very significant effect on the color and aroma. While the treatment of storage time only wassignificantly effect on the aroma of chicken meat. The best treatment of this study on total microbe and pH value was S3T1sample (30% boiled sappan wood water treatment at 6 hours storage) with TPC value of 7.6 x 102 cfu/g and pHapproximately 6.16. The best treatment of organoleptic values of color was S0 sample without the addition of sappan wood(S0). Keywords: Sappan wood, Chicken meat, Total microbes, pH, Organoleptic. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi kayu secang (Caesalpinia Sappan L.) dan lamapenyimpanan terhadap total mikroba, pH dan organoleptik daging ayam. Hasil penelitian ini menunjukkan bahwa interaksiantara konsentrasi air rebusan kayu secang dan lama penyimpanan tidak berpengaruh nyata terhadap organoleptik dagingayam. Perlakuan air rebusan kayu secang mampu menghambat perkembangan mikroba sampai pada nilai ALT dibawahnilai ALT SNI. Lama penyimpanan berpengaruh terhadap nilai ALT mikroba dan pH daging ayam. Perlakuan air rebusankayu secang secara mandiri berpengaruh sangat nyata terhadap warna dan aroma. Sedangkan perlakuan lamapenyimpanan hanya berpengaruh nyata terhadap aroma daging ayam. Perlakuan yang memberikan hasil terbaik padapenelitian ini terhadap total mikroba dan nilai pH adalah perlakuan air rebusan kayu secang 30% pada penyimpanan 6 jam(S3T1) dengan nilai ALT 7.6 x 102 cfu/g dan nilai pH 6.16. Perlakuan terbaik terhadap nilai organoleptik warna adalah padaperlakuan tanpa kayu secang (S0). Kata kunci: Kayu secang, Daging ayam, Total mikroba, Nilai pH, Organoleptik. ]]>
