Total Escherichia coli dan Uji Organoleptik Daging Ayam Broiler yang Dimarinasi Menggunakan Ekstrak Bawang Batak (Allium Chinense G. Don)

Abstract

Batak onions are a well-known plant and are widely used by the community as a cooking spice and traditional medicine. Efforts to inhibit the growth of Escherichia coli bacteria and maintain the organoleptic quality of fresh chicken meat use batak onions (Allium Chinense G. Don). This research was carried out experimentally with a completely randomized design (CRD) with a factorial pattern with 2 factors (4 x 4), namely factor I, dose of Batak onion solution (P0 = 0%, P1 = 10% and P2 = 20% and P3 = 30%) and factor II storage time (F1 = 6 hours, F2 = 12 hours, F3 = 18 hours and F4 = 24 hours), with 3 replications. The parameters of this research are Escherichia Coli content, color, aroma and texture. The results showed that the dose of Batak onion extract and storage time had a very significant effect and there was an interaction (P<0.01) on the levels of Escherichia Coli content, color, aroma and texture in broiler chicken meat. The best results were obtained in P3F2 treatment with a dose of 30% and a storage time of 12 hours.