THE EFFECT OF VARIOUS CONCENTRATION OF RED GINGER JUICE (Zingiber officinale variant rubrum) ON TOTAL BACTERIA, INITIAL DECAY AND pH ON PORK MEAT
| Main Author: | Parameswari, Mrr Oktanila |
|---|---|
| Format: | bachelorthesis doc-type Bachelors |
| Bahasa: | ind |
| Terbitan: |
, 2015
|
| Online Access: |
http://repository.unpad.ac.id/frontdoor/index/index/docId/28986 |
Daftar Isi:
- Pork is one of the sources to meet the needs of the protein, but the meat is easily damaged without preservation treatment, therefore, need preservation of pork by using red ginger juice. The aim of this study is to determine the effect of various concentrations of red ginger juice on total bacteria, initial decay, and pH on pork, and also to determine the best concentration of red ginger juice that produce the lowest total bacteria, slowing the initial time decay, and the optimum pH of the product. The study was conducted based on completely randomized design (CRD) with 5 different treatments of red ginger extract concentration (0%, 5%, 10%, 15%, and 20%), with 4 times replication. Polynomial orthogonal test was used to descript the decrease and increase responses to the treatments. The results showed that the use of various concentrations of red ginger juice (5%, 10%, 15%, 20%) effect on total reduction of bacteria and slow the initial decay, but does not affect the pH of pork. 20% concentration of red ginger extract solution, produced the lowest total number of bacteria (21,43 x 106 cfu/g) and the longest initial decay of meat (546,25 minutes).