?url_ver=Z39.88-2004&rft_id=1914141053&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+INFUSA+DAUN+KELOR+(Moringa+oleifera)+SEBAGAI%0D%0APRESERVATIF+ALAMI+TERHADAP+NILAI+pH+DAN%0D%0ATOTAL+MIKROBA+DAGING+BROILER&rft.creator=Putu+Gaura%2C+Hari+&rft.subject=590+Ilmu+hewan+(zoologi)&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Daun+kelor+(Moringa+oleifera)+merupakan+salah+satu+tanaman+antimikroba+karena%0D%0Akandungan+tanin%2C+flavonoid%2C+dan+alkaloid+pada+daun+kelor+mampu+berperan%0D%0Asebagai+antibaketri+yang+dapat+digunakan+sebagai+bahan+pengawet+alami.%0D%0APeneltian+ini+bertujuan+untuk+mengetahui+pengaruh+infusa+daun+kelor+terhadap%0D%0A(nilai+pH+dan+total+mikroba).+Penelitian+ini+merupakan+penelitian+eksperimental%0D%0Amenggunkan+rancangan+acak+lengkap+(RAL)+dengan+4+perlakuan+dan+5+ulangan%0D%0Aserta+konsentrasi+infusa+P0+(tanpa+perendaman)%2C+P1+(5%25)%2C+P2+(10%25)+dan+P3+(15%25).%0D%0AVariabel+yang+diamati+yaitu+nilai+pH+dan+total+mikroba+yang+dianalisis+secara%0D%0Akuantitatif+menggunakan+ANOVA+serta+uji+lanjut+BNT+pada+taraf+uji+5%25.%0D%0APenurunan+nilai+pH+dan+jumlah+bakteri+terbaik+ditunjukkan+pada+P3+yaitu+daging%0D%0Abroiler+yang+direndam+infusa+daun+kelor+dengan+konsentrasi+infusa+15%25.%0D%0AKata+kunci+%3A+Daging+broiler%2C+Infusa+daun+kelor%2C+pH%2C+Total+mikroba.%0D%0A%0D%0AMoringa+oleifera+are+one+of+the+antimicrobial+plants+because+the+content+of%0D%0Atannins%2C+flavonoids%2C+and+alkaloids+in+moringa+leaves+can+act+as+antibacterials+that%0D%0Acan+be+used+as+natural+preservatives.+This+study+aims+to+determine+the+effect+of%0D%0Amoringa+leaf+infusion+on+(pH+value+and+Total+microbes)+This+study+is+an%0D%0Aexperimental+study+using+a+completely+randomized+design+(CRD)+with+4%0D%0Atreatments+and+5+replications+and+infusion+concentrations+P0+(without+marinating)%2C%0D%0AP1+(5%25)%2C+P2+(10%25)+and+P3+(15%25).+The+variables+observed+were+the+pH+value+and%0D%0Atotal+microbes+which+would+be+analyzed+quantitatively+using+ANOVA+and+the%0D%0ABNT+test+at+a+further+test+level+of+5%25%2C+the+best+decrease+in+pH+value+and+number+of%0D%0Abacteria+was+shown+in+P3%2C+namely+broiler+meat+soaked+in+moringa+leaf+infusion%0D%0Awith+an+infusion+concentration+of+15%25.%0D%0AKey+words+%3A+Broiler+meat%2C+Moringa+leaf+infusion%2C+pH+value%2C+Total+plate+count&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2025-05-23&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F89347%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F89347%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F89347%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Putu+Gaura%2C+Hari+++(2025)+PENGARUH+INFUSA+DAUN+KELOR+(Moringa+oleifera)+SEBAGAI+PRESERVATIF+ALAMI+TERHADAP+NILAI+pH+DAN+TOTAL+MIKROBA+DAGING+BROILER.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F89347%2F