Pengaruh Penyemprotan Jus Bawang Batak (Allium chinense G. Don.) Terhadap Total Koloni Mikroba dan Kualitas Daging Sapi Segar

Abstract

Meat is very susceptible to microbial contamination that can occur either before or after slaughter. One way of handling is by spraying. Spraying can be done using ingredients that contain antimicrobial or antioxidant substances to stop the development of microorganisms and reduce product damage. The natural ingredient that can be used is Batak onion. This study aims to determine the effect of spraying Batak onion juice on the pH value, water content and Total Plate Count (TPC) of beef. The design used in this study was a completely randomised design with 4 treatments and 5 replicates. The treatment consisted of Batak onion juice concentration (P0 = no Batak onion juice, P1 = 15% Batak onion juice, P2 = 20% Batak onion juice, P3 = 25% Batak onion juice). Spraying Batak onion juice had a very significant effect (P < 0.01) on the value of acidity (pH), Total Plate Count (TPC) test, but did not give a very significant effect (P > 0.01) on the moisture content of beef. The best result was treatment P3 = 25% spraying of Batak onion juice. Spraying Batak onion juice proved to be able to reduce microbial contamination and reduce pH, and moisture content.