<![CDATA[The purpose of this study was to determine the effect of turmeric powder addition on physicochemical properties and microbial profile of beef patty. The method used was a completely randomised design (CRD) consisting of 4 treatments with 4 replicates. The research treatments with the use of turmeric powder were P0 as a control treatment without the addition of turmeric powder, P1 (0.5 %), P2 (1 %), P3 (1.5 %). The result showed that the additions of turmeric powder (Curcuma domestica) did not gave significant effect (p < 0.05) on WHC, fat content, moisture content, water activity (Aw), color L* and a* of the beef patties, TPC and Mold, WHC with an average (55.04-56.72%), fat content (3.95-4.32%), moisture content (60.2819-61.5104%), Aw (0.9480-0.9488), color L* (37.27-39.66), color a* (13.39-18.56), TPC (6.0095-7.0878 CFU/g), and mold (1.4039 ± 0.3065 log CFU/g). The result showed that the additions of turmeric powder have a significant effect (p < 0.05) on pH, with an average pH (5.92-6.02). The result showed that the additions of turmeric powder were highly significant effect (p < 0.01) on yeast and color b* of beef patties, with an average yeast (1.4771-2.9790 CFU/g), color b* 21.84-29.25. The addition of turmeric powder can stabilize the physicochemical properties and microbial profile of beef patty.]]>
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