Auliana, Elba (2023) THE EFFECT OF THE CONCENTRATION OF JACKFRUIT LEAF EXTRACT (Artocarpus heterophyllus) ON THE REDUCTION OF BACTERIA AND THE INHIBITION OF BACTERIA IN SOAKING CHICKEN MEAT. Thesis(S2) thesis, UNIVERSITAS PASUNDAN.
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Abstract
The purpose of the study was to determine the extent of the effect of jackfruit leaf extract on reducing bacteria and bacterial inhibition in chicken meat. Jackfruit leaf (Artocarpus heterophyllus) is one of antibacterial plants because it contains Flavonoid compound, Tannin, and Saponin. The purpose of this study to determine the effect of extract soaking of jackfruit leaf (Artocarpus heterophyllus) towards the decreasing of the amount of bacteria and the inhibition of bacteria on fresh chicken meat. The research was experimental research by using a complete random design (RAL) with concentration extract (3,125%, 12,5% and 50%). The variables measured included MIC and MBC testing with Listeria monocytogenes ATCC 7644, decreased number of bacteria, bacterial inhibition and organoleptic testing. The amount of bacteria and the inhibition of bacteria were analyzed quantitatively using ANOVA as well as the Tukey futher test and the Orthogonal polynomial test at the 5% level. This study concluded this differences in the concentration of jackfruit leaf extract could reduce the number of bacteria and the best bacterial inhibition was shown in chicken meat soaked at a concentration of 50% with jackfruit leaf extract. Keywords: Antibacteria, Bacteria, Chicken meat, Jackfruit leaf.
| Item Type: | Thesis (Thesis(S2)) |
|---|---|
| Subjects: | RESEARCH REPORT |
| Divisions: | Pascasarjana > S2-Teknologi Pangan 2023 |
| Depositing User: | asep suryana |
| Date Deposited: | 12 May 2023 08:34 |
| Last Modified: | 12 May 2023 08:34 |
| URI: | http://repository.unpas.ac.id/id/eprint/63739 |
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