Pengaruh Marinasi Ekstrak Buah Andaliman (Zanthoxylum acanthopodium DC.) terhadap Jumlah Total Bakteri, Awal Kebusukan dan Akseptabilitas pada Daging Babi

Abstract

Andaliman contains active compounds including flavonoids, glycosides, tannins, and has a unique taste, which is a spicy blend with the lemon flavor can be used as a natural preservative to reduce the number of bacteria, prolong the time of rot and the acceptability of meat. The aim of the study was to determine the effect of using the different concentrations of andaliman fruit extract and to determine the best concentration that could reduce the total number of bacteria, delay the onset of spoilage and maintain acceptability. The experimental study used a completely randomized design, with four concentrations of andaliman fruit extract; 0% (P1), 0.25% (P2), 0.50% (P3), and 0.75% (P4). Analysis of variance was used to determine the effect of the andaliman extract concentration on total plate count and the onset of spoilage. The differences between the treatments were observed using Duncan's multiple range test. The acceptability was analyzed using Kruskal-Wallis's test and Mann-Whitney's test. The results showed that the marination using andaliman extract at 0.75% gave the best results in terms of total plate count of 7,9 x 10 6 cfu/g, the onset of spoilage at 717 minutes and acceptability by the panelists.

Effects of waste-based concentrates from broiler farm on physico-chemical qualities and blood profile of landrace pigs

“…The chemical quality of the meat is supported by the parameters of water content, protein, fat, and meat ash, as well as the microbial content of the meat [20] . The protein content of the meat obtained in this study was 70.23%–73.35%.…”

“…This can be seen in the response of farmers, who are pretty good at increasing the efficiency of the production and reproduction of pigs [16] . Pigs that experience stress are chemically in a state of muscle glycogen deficiency, increased blood glucose levels, and weight loss caused by the loss of body fluids [drip loss (DL)] [20] . Factors such as nutritional management, breed, and general condition of pigs before slaughter can influence carcass composition, meat quality, and blood characteristics of pigs, such as blood lipid profiles [24 , 25 , 27 , 33] .…”