PENGARUH METODE MARINASI MENGGUNAKAN EKSTRAK DAUN JATI (TECTONA GRANDIS LF) TERHADAP NILAI PH, TOTAL KOLONI BAKTERI, DAN UJI KEBUSUKAN DAGING SAPI

Effect of Marination Method Using Teak Leaf Extract (Tectona grandis LF) toward pH Value, Population of Bacteria, and Spoilage Test on Beef Meat

Abstrak

Meat is a highly nutritious food and a good medium for microbial growth. Several efforts can be made to maintain meat quality, one of which is the marination method using a teak leaf extract solution. This research aims to determine the effect of teak leaf marination using various methods (immersion, injection and tumbling) on the shelf life of beef (pH value, total bacteria and spoilage test).  The research was carried out experimentally using a Completely Randomized Design (CRD). The treatment is various marination methods (immersion, injection and tumbling) in which the beef is marinated with 40% teak leaf extract for 1 hour and kept at room temperature for 0 hours and 12 hours. All treatments were repeated four times.  The pH value data was analyzed using analysis of variance, the total bacteria data was averaged and the spoilage test results data were analyzed descriptively. The results of the research show that beef marinated with teak leaf extract using different methods has a very significant effect on reducing the pH value, the immersion method (treatment P1-P5) can reduce total bacteria and is able to delay the start of beef spoilage. It can be concluded that the best method for marinating beef is immersion using 40% teak leaf extract because it lowers the pH of the meat, reduces total bacteria and no rot has been found in the beef.