The Effect of Giving Gotu Kola Leaf Extract on The Storability of Beef Sausages - Teuku Haryanda Maulana; Amhar Abubakar; Zuraida Hanum (Jurnal Ilmiah Mahasiswa Pertanian, 2023)
Abstrak. Tujuan penelitian ini untuk mengetahui pH dan TPC pada sosis daging sapi yang telah ditambahkan ekstrak daun pegagan selama penyimpanan. Penelitian dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala. Analisis pH dan TPC dilaksanakan di laboratorium Teknologi Pengolahan Susu Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala, Darussalam, Banda Aceh. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap faktorial  (RALF) yang terdiri dari 2 (dua) faktor yaitu faktor A ekstrak daun pegagan: 1 ml (A1) dan 2 ml (A2) dan faktor B lama penyimpanan: 3 hari (B1), 5 hari (B2), dan 7 hari (B3), dengan 3 (kali) ulangan, sehingga diperoleh 18 unit satuan percobaan. Hasil penelitian menunjukkan bahwa rataan nilai pH tertinggi pada perlakuan A2B3 yaitu 5,88, dan nilai terendah pada perlakuan A1B2 yaitu 5,68. Secara statistik berpengaruh sangat nyata (P0.01) pada nilai pH sosis. Sedangkan rataan nilai TPC tertinggi pada perlakuan A2B3 yaitu 36,43, dan nilai terendah pada perlakuan A2B2 yaitu 22.03. Secara statistik tidak berpengaruh nyata (P0.05) terhadap nilai TPC. Kesimpulan penelitian ini adalah  penambahan ekstrak daun pegagan pada sosis daging sapi dengan persentase dan lama penyimpanan berbeda berpengaruh sangat nyata terhadap nilai pH namun tidak berpengaruh terhadap nilai TPC. The Effect of Giving Gotu Kola Leaf Extract on The Storability of Beef SausagesAbstract. The purpose of this study was to determine the pH and TPC of beef sausages which had got gotu kola leaf extract added during storage. The research was carried out at the Meat Processing Science and Technology Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Syiah Kuala University. pH and TPC analysis was carried out in the Milk Processing Technology laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh. This research was conducted using a completely randomized factorial design (RALF) which consisted of 2 (two) factors, namely factor A gotu kola leaf extract: 1 ml (A1) and 2 ml (A2) and factor B storage time: 3 days (B1), 5 days (B2), and 7 days (B3), with 3 (times) repetitions, so that 18 experimental units were obtained. The results showed that the highest average pH value was in the A2B3 treatment, namely 5.88, and the lowest value in the A1B2 treatment, namely 5.68. Statistically, it had a very significant effect (P0.01) on the pH value of the sausages. While the highest average TPC value was in the A2B3 treatment, namely 36.43, and the lowest value in the A2B2 treatment, namely 22.03. Statistically, it had no significant effect (P0.05) on the TPC value. The conclusion of this study is that the addition of gotu kola leaf extract to beef sausages with different percentages and storage times has a very significant effect on the pH value but has no effect on the TPC value.