Pengaruh Dosis Sari Jahe Merah (Zingiber officinale Var. Rubrum) Terhadap Kualitas Mikrobiologi Daging Ayam Petelur Afkir

Abstract

Red ginger contains diverse bioactive compounds such as shogaols, flavonoids, and gingerols. These compounds are highly active as antimicrobial and antioxidant agents. This study aimed to determine the effect of marination with varying concentrations of red ginger on the microbiological quality of spent laying hen meat. The research was conducted in April 2025 at the Animal Production Laboratory, Faculty of Agriculture, University of Sumatera Utara, and the Laboratory of the Faculty of Mathematics and Natural Sciences, University of Sumatera Utara. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments consisted of different concentrations of red ginger (P0 = 0%, P1 = 10%, P2 = 20%, and P3 = 30%) with an immersion duration of 60 minutes. The observed variables included total bacterial count, E. coli, and Salmonella sp. The results showed that marination with 30% red ginger dosage significantly reduced total plate count (TPC) by 16.47%, eliminated E. coli, and inhibited the growth of Salmonella sp. Statistical analysis (ANOVA and Duncan's test) indicated highly significant differences (P < 0.01) between treatments, with the highest dose (30%) being the most effective as an antimicrobial.