?url_ver=Z39.88-2004&rft_id=1514051041&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+DAYA+HAMBAT+BEBERAPA+DAUN+HIAS+SEBAGAI%0D%0AANTIMIKROBA+ALAMI+DALAM+MENURUNKAN+CEMARAN%0D%0ASalmonella+sp.+PADA+DAGING+AYAM+(Gallus+domesticus)&rft.creator=WAHYU+CEMPAKA+SARI%2C+1514051041&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Daging+ayam+merupakan+salah+satu+bahan+pangan+yang+memegang+peranan%0D%0Apenting+sebagai+sumber+protein+hewani+dalam+pemenuhan+kebutuhan+gizi%0D%0Amasyarakat.+Namun%2C+daging+ayam+termasuk+bahan+pangan+yang+mudah+tercemar%0D%0Aoleh+bakteri+salah+satunya+yaitu+Salmonella+sp.+Oleh+karena+itu+diperlukan%0D%0Apenambahan+bahan+tambahan+alami+untuk+mengurangi+cemaran+bakteri+patogen%0D%0Atersebut.+Penelitian+ini+bertujuan+untuk+mengetahui+jenis+dan+konsentrasi+terbaik%0D%0Aserbuk+tanaman+hias+(Daun+ungu%2C+Pucuk+Merah%2C+dan+Kembang+Sepatu)+sebagai%0D%0Aantimikroba+alami+berdasarkan+uji+daya+hambat+mikroba+dan+dalam+menurunkan%0D%0Acemaran+Salmonella+sp.pada+daging+ayam.+Rancangan+percobaan+yang+digunakan%0D%0Apada+penelitian+ini+yaitu+RAKL+(Rancangan+Acak+Kelompok+Lengkap)%2C+dengan%0D%0Aperlakuan+jenis+tanaman+hias+dan+konsentrasi+serbuk+tanaman+hias.+Konsentrasi%0D%0Aterbagi+menjadi+lima+taraf+yaitu%2C+0%25+(b%2Fv)%2C+10%25+(b%2Fv)%2C+20%25+(b%2Fv)%2C+30%25+(b%2Fv)+dan%0D%0A40%25+(b%2Fv)+dengan+kontrol+positif+menggunakan+kloramfenikol+30+%CE%BCg%2Fml.%0D%0APenelitian+dilakukan+sebanyak+tiga+kali+ulangan.+Data+yang+didapat+dari+hasil%0D%0Apengamatan+dianalisis+secara+deskriptif.+Hasil+penelitian+menunjukan+bahwa%0D%0Aekstrak+daun+pucuk+merah+mampu+menghambat+pertumbuhan+bakteri+Salmonella%0D%0Asp.+dengan+diameter+daya+hambat+sebesar+2%2C10+mm+dengan+aktivitas+antibakteri%0D%0A%0D%0Av%0D%0A%0D%0Alemah+pada+konsentrasi+40%25%2C+sedangkan+pada+ekstrak+daun+ungu+dan+daun%0D%0Akembang+sepatu+tidak+menghasilkan+daya+hambat+(aktivitas+antibakteri).%0D%0AKonsentrasi+terbaik+ekstrak+tanaman+hias+sebagai+antimikroba+alami+pada+daging%0D%0Aayam+adalah+0%2C4%25+dengan+total+penurunan+terhadap+bakteri+Salmonella+sp.+oleh%0D%0Aekstrak+daun+pucuk+merah+sebesar+5%2C85+x+104+CFU%2Fg+(56%2C80%25)%2C+ekstrak+daun+ungu%0D%0Asebesar+1%2C93+x+104+CFU%2Fg+(18.73%25)%2C+dan+ekstrak+daun+pucuk+merah+sebesar+5%2C72+x%0D%0A104+CFU%2Fg+(55.53%25).%0D%0AKata+Kunci+%3A+Antimikroba%2C+Daging+Ayam%2C+Daun+Ungu%2C+Daya+Hambat%2C+Kembang%0D%0A%0D%0ASepatu%2C+Pucuk+Merah%2C+Salmonella+sp.+Chicken+meat+is+one+of+the+food+that+plays+an+important+role+as+a+source+of+animal%0D%0Aprotein+in+meeting+the+nutritional+needs+of+the+community.+On+the+other+hand%2C%0D%0Achicken+meat+is+a+food+that+is+easily+contaminated+by+bacteria%2C+one+of+which+is%0D%0ASalmonella+sp.+Therefore+it+is+necessary+to+add+natural+additives+to+reduce%0D%0Acontamination+of+such+pathogenic+bacteria.+This+study+aimed+to+determine+the%0D%0Abest+type+and+concentration+of+ornamental+plant+powder+(Purple+Leaves%2C+Red%0D%0AShoots%2C+and+Hibiscus)+as+natural+antimicrobials+based+on+microbial+inhibitory+tests%0D%0Aand+in+reducing+contamination+of+Salmonella+sp.+on+chicken+meat.+The%0D%0Aexperimental+design+used+in+this+study+was+Completely+Randomized+Block%0D%0ADesign%2C+in+which+the+treatment+of+the+research+were+types+of+ornamental+plants%0D%0Aand+concentrations+of+ornamental+plant+powders.+The+concentration+was+divided%0D%0Ainto+five+concentration+levels%3B+0%25+(w%2Fv)%2C+10%25+(w%2Fv)%2C+20%25+(w%2Fv)%2C+30%25+(w%2Fv)+and%0D%0A40%25+(w%2Fv)+with+positive+controls+using+chloramphenicol+30+%CE%BCg%2Fml.+The+research%0D%0Awas+carried+out+three+replications.+Data+obtained+from+the+study+were+analyzed%0D%0Adescriptively.+The+results+showed+that+Red+Shoot+extract+at+a+concentration+of%0D%0A40%25+(w%2Fv)+was+able+to+inhibit+the+growth+of+Salmonella+sp.+with+inhibitory%0D%0A%0D%0Aiii%0D%0A%0D%0Adiameter+of+2.10+mm%2C+classified+as+weak+antibacterial+activity.+On+the+other+hand%2C%0D%0APurple+Leaf+and+Hibiscus+leaves+extract+did+not+produce+inhibitory+(antibacterial)%0D%0Aactivity.+The+best+concentration+of+ornamental+plant+extracts+as+natural%0D%0Aantimicrobials+in+chicken+meat+was+0.4%25+with+a+total+decrease+in+Salmonella+sp.%0D%0Aof+5.85+x+104+CFU%2Fg+(56.80%25)+by+Red+Shoot+extract%2C+1.93+x+104+CFU%2Fg+(18.73%25)%0D%0Aby+Purple+Leaf+extract%2C+and+5.72+x+104+CFU%2Fg+(55.53%25)+by+Red+Shoot+extract.%0D%0AKey+words+%3A+Anti+Microbe%2C+Chicken+Meat%2C+Hibiscus%2C+Inhibition%2C+Purple+Leaf%2C+Red%0D%0A%0D%0AShoot%2C+Salmonella+sp.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57402%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57402%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57402%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++WAHYU+CEMPAKA+SARI%2C+1514051041++(2019)+KAJIAN+DAYA+HAMBAT+BEBERAPA+DAUN+HIAS+SEBAGAI+ANTIMIKROBA+ALAMI+DALAM+MENURUNKAN+CEMARAN+Salmonella+sp.+PADA+DAGING+AYAM+(Gallus+domesticus).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57402%2F