Kualitas mikrobiologis dan organoleptik daging sapi yang direndam larutan bawang putih (Allium sativum)

Abstract

Garlic crude extract is seasoning that has antimicrobial capability by inhibiting pathogenic microorganism. Preliminary research has been done in . - different garlic crude extract concentration (5, 10, 15,20,25 and 30%). This is a way to observe inhibition zone diameter which was tested on Staphylococcus aureus and Escherichia coli. Data obtained than descriptively analyzed. The aim of main research was to count total bacteria and Esherichia coli. Block randomized design was used in this research which its treatment were differentiation of garlic crude extract concentration (control, 15 and 20%).