%A 0914061063 Deni Hernando  Siadari
%T Kadar Air dan Total Mikroba pada Daging Sapi di Tempat Pemotongan Hewan (TPH) Bandar Lampung
%X ABSTRAK

KADAR AIR DAN TOTAL MIKROBA PADA DAGING SAPI 
DI TEMPAT PEMOTONGAN HEWAN (TPH) BANDAR LAMPUNG 

Oleh

Deni Hernando Siadari


Penelitian ini bertujuan untuk : 1) mengetahui kadar air pada daging sapi di Tempat Pemotongan Hewan Bandar Lampung ; 2) mengetahui total mikroba pada daging sapi di Tempat Pemotongan Hewan Bandar Lampung.  Penelitian ini dilaksanakan pada April 2014 dari Tempat Pemotongan Hewan di Bandar Lampung.  Analisis kadar air dilaksanakan di Laboratorium Nutrisi Ternak, Jurusan Peternakan dan pengujian total mikroba dilaksanakan di Laboratorium Penguji Balai Veteriner Lampung.  Penelitian ini menggunakan metode sensus.  Data yang diperoleh dianalisis dengan analisa deskriptif kuantitatif.

Hasil penelitian menunjukkan bahwa, kadar air daging sapi di TPH Ibu Mul adalah 71,92% dan 71,55%.  Total mikroba daging sapi di TPH Ibu Mul adalah 0,67 x105 CFU/gram dan 1,2 x105 CFU/gram.  Kadar air daging sapi di TPH H. Bustomi adalah 74,84% dan 74,43%.  Total mikroba daging sapi TPH H. Bustomi adalah 0,46x105 CFU/gram dan 5,9 x105 CFU/gram.  Kadar air daging sapi di TPH H. Udin adalah 74,24% dan 73,14%.  Total mikroba daging sapi di TPH H. Udin adalah 4,9x 105 CFU/gram dan 0,088x105 CFU/gram.  Kadar air daging sapi di TPH Bapak Ampan adalah 72,22% dan 72,65%.  Total mikroba daging sapi di TPH Bapak Ampan adalah 4,4x105 CFU/gram 0,075x105 CFU/gram.  Berdasarkan kadar air dan total mikroba daging sapi di TPH Bandar Lampung masih layak untuk dikonsumsi.

Kata kunci : daging sapi, kadar air, dan total mikroba

ABSTRACT


WATER CONTENT AND MICROBIAL QUALITY OF THE MEAT IN BANDAR LAMPUNG ABATTOIRS

By

Deni Hernando Siadari


The aim of this research was: 1) to determine the water content of the meat in Bandar Lapung abattoirs; 2) to determine the microbial quality of the meat in Bandar Lampung abattoirs.  The research was conducted at April 2014 continously from Bandar Lampung abattoirs.  The analysis of the water content was conducted in Laboratorium Nutrisi Ternak, Jurusan Peternakan while the analysis of the microbial quality conducted in Laboratorium Penguji Balai Veteriner Lampung.  The method of research was survey.  The obtain data was analyzed by using the descriptive quantitative analysis.

The analysis shows that water content of the meat in Mrs. Mul?s abattoir were 71,92% and 71,55%. The total microbial count were 0,67 x105 CFU/g and 1,2 x105 CFU/g. The water content of the meat in H. Bustomi?s abattoir were 74,84% and 74,43%. The total microbial count were 0,46x105 CFU/g and 5,9 x105 CFU/g. The water content of the meat in H. Udin?s abattoir were 74,24% and 73,14%. The total microbial count were 4,9x 105 CFU/g and 0,088x105 CFU/g. The water content of the meat in Mr. Ampan?s abattoir were 72,22% dan 72,65%.  The total microbial count were 4,4x105 CFU/g and 0,075x105 CFU/g. Based on the result, it was concluded that the meat from Bandar Lampung abattoirs were still proper for consumption.

Key Words:  meat, water content, and microbial quality
%C Universitas Lampung
%D 2014
%I Fakultas Pertanian
%L eprints5941