EFEKTIVITAS PENGGUNAAN BERBAGAI JENIS RIMPANG DAN WAKTU PERENDAMAN BERBEDA TERHADAP KADAR AIR, KADAR PROTEIN DAN TOTAL KOLONI BAKTERI DAGING BROILER

Effectiveness of Using Several Types of Rhizomes and Different Soaking Times on Moisture, Protein Content and Bacterial Population of Broiler Meat

Abstrak

Chicken meat is a foodstuff that contains high nutritional value so that it becomes a good medium for microbial growth. One method of precessing or preserving broiler meat is by marinating it using ginger, turmeric and galangal rhizomes. This study aims to determine the different soaking time for moisture, protein content and bacterial population of broiler meat. This used a completely randomized design (CRD) factorial pattern with three replications. Factor A consisted of A0 (no rhizome), A1 (ginger rhizome 5%), A2 (turmeric rhizome 5%) and A3 (galangal). Factor B consisted of B0 (no soaking), B1 (6 hours soaking), B2 (12 hours soaking) and B3 (12 hours soaking). The results showed that there was an interaction (P>0.05) between rhizome types and soaking times in decreasing mositure but not in protein content and bacterial population. The rhyzome types did not show an effect on moisture, protein content and bacterial population. Soaking times showed a significant effect (P<0.01) in decreasing the moisture but not in protein content and bacterial population. The conclusion is that six hours of soaking time was the most adequate treatment based on its level of microbial contamination with appropriate standard.