creators_name:  JOYEVAN GIBA BARUS,  1314141022
creators_id: evanbaroez@gmail.com
type: other
datestamp: 2018-01-24 04:15:36
lastmod: 2018-01-24 04:15:36
metadata_visibility: show
title: PENGARUH LAMA PERENDAMAN DENGAN MENGGUNAKAN
LARUTAN DAUN SALAM ( SZYGIUM POLYANTHUM) SEBAGAI
PENGAWET TERHADAP TOTAL PLATE COUNT DAN SALMONELLA
PADA DAGING BROILER
ispublished: pub
subjects: SF
full_text_status: restricted
abstract: Penelitian yang bertujuan untuk mengetahui pengaruh Total Plate Count dan
Salmonella pada daging broiler yang direndam daun salam. Dilaksanakan pada
April --- Mei 2017. Analisis dilakukan di Laboratorium Kesmavet, Balai
Veteriner Lampung. Penelitian ini menggunakan 20 sampel ayam yang diambil
dari kandang lalu dipotong dan direndam daun salam. Hasil penelitian ini
menunjukkan bahwa pada perlakuan P0 ( tanpa perendaman daun salam) memiliki
rata rata jumlah Total Plate Count yang paling sedikit dibandingkan P1 ( 20
menit), P2 ( 40 menit), P3 ( 60 menit). Hanya P0 yang jumlah Total Plate
Countnya di bawah batas maksimum cemaran mikroba. Hasil pengujian kadar
Salmonella menunjukkan hasil negatif di semua perlakuan.
Kata kunci: broiler, daun salam, salmonella, total plate count

abstract

The aim of research to determine the content of total plate count and Salmonella
in broiler meat which is immersed in salam leaf solution. This research was
conducted in Mei—June 2017. The analysis was done in Veterinary Public Health
laboratory, Lampung Regional Veterinary Hall. This research used 20 chicken
sample that collected from poultry farm then slaughtered and immersed in salam
leaf solution. The results of this research indicated that from 20 chicken sample,
the P0 treatment (without immersed in salam leaf solution) contain lesser average
Total Plate Count level compared P1 (20 minutes), P2 (40 minutes), P3 (60
minutes). Only P0 treatment that contain amount of Total Plate Count below the
maximum microba contamination standard while other treatments contain Total
Plate Count above the maximum microba contamination standard. The results of
research in Salmonella content indicated negatif results in every treatments.
Key words: broiler meat, salam leaf, salmonella and total plate count.
date: 2017-11-29
date_type: published
publisher: FAKULTAS PERTANIAN 
place_of_pub: UNIVERSITAS LAMPUNG
citation:    JOYEVAN GIBA BARUS, 1314141022  (2017) PENGARUH LAMA PERENDAMAN DENGAN MENGGUNAKAN LARUTAN DAUN SALAM ( SZYGIUM POLYANTHUM) SEBAGAI PENGAWET TERHADAP TOTAL PLATE COUNT DAN SALMONELLA PADA DAGING BROILER.  FAKULTAS PERTANIAN , UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/29884/1/ABSTRAK%20%28ABSTRACT%29.pdf
document_url: http://digilib.unila.ac.id/29884/2/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/29884/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf