Meta-analisis Pengaruh Penambahan Bawang Putih terhadap Mutu Mikrobiologi Produk Daging

Abstract

Garlic (Allium sativum) is one of the natural ingredients used in microbiological quality control of meat products. Various studies have shown that the addition of garlic to meat products can significantly reduce the number of microbes, but some studies show a decrease in the number of microbes that is not significant. Therefore, it is necessary to carry out a thorough and systematic study using meta-analysis to analyze the effect of adding garlic in various forms on the microbial content in meat products using meta-analysis, determine the form of garlic that is most effective in reducing the number of microbes, determine the type/shape meat products that experienced the highest microbial reduction, and determining the types of microbes with the highest inhibition through subgroup analysis of the effect of the addition of garlic on decreasing the number of microbes in meat products. This meta-analysis study was limited to reducing the number of microbes in meat products which included the parameters of garlic shape, type of meat product, and type of microbes tested. This research was conducted in 6 stages, namely formulation of research questions, determination of inclusion and exclusion criteria, search and selection studies, collection of study sources, data extraction, and data analysis. Based on the search and selection for study sources, 304 data extracted from 10 articles were analyzed using the Hedges' d method with a random-effect model. Data processing was done using OpenMEE software. Then an analysis of the overall effect size was carried out to determine the effect of decreasing the number of microbes in meat products using a meta-analysis of various studies that have been conducted. This analysis also tested study heterogeneity, subgroup analysis, and publication bias analysis. Subgroup analysis was carried out to determine which meat products experienced the highest microbial reduction, the form of garlic that was most effective in reducing microbial counts, and the types of microbes that were most inhibited by the addition of garlic. The results of the analysis of the overall effect size (SMD/Standardized Mean Difference) showed a negative value of -1.177 with a confidence interval range (95% CI) from -1.337 to -1.017. The results of this analysis indicated that the addition of garlic to meat products significantly reduced the number of tested microbes (p < 0.05). The resulting heterogeneity value (I2 > 50%) is 54,37%. This heterogeneity value is quite high for each parameter, so it is necessary to carry out further analysis, namely subgroup analysis on various moderator variables, namely the type of sample, the shape of the garlic, and the type of microbe tested. The addition of garlic significantly decreased the number of microbes (p < 0.05) in 3 types of samples, namely raw meatballs (minced mutton meat), ground beef, and raw chicken meat. Forms of garlic that reduce the number of microbes higher are freeze-dried powder, oven-dried powder, and microcapsules essential oil. The addition of garlic to meat products significantly reduced the 7 tested microbes other than Staphylococcus aureus with the highest reduction found against Listeria monocytogenes. Analysis of publication bias was carried out using the funnel plot method and validation using Rosenthal's fail-safe-number test. Analysis using the funnel plot method shows that the distribution of data is symmetrical, indicating that there is no publication bias. Analysis of publication bias based on Rosenthal's fail-safe number test showed that the results of the meta-analysis carried out avoided the possibility of publication bias because the Nft value for all observed parameters was more than 5N+10. So that the results of this analysis can become a new scientific reference for microbiological quality and microbial control in meat products.