| dc.contributor.advisor | Febrinda, Andi Early | |
| dc.contributor.author | Fauzan, Muhammad Farhan | |
| dc.date.accessioned | 2025-08-29T03:10:41Z | |
| dc.date.available | 2025-08-29T03:10:41Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/170914 | |
| dc.description.abstract | Sosis sapi merupakan produk pangan yang mudah rusak karena menjadi media yang ideal untuk pertumbuhan mikroorganisme. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan ekstrak bawang dayak (Eleutherine bulbosa) terhadap pertumbuhan mikroorganisme pada sosis daging sapi selama penyimpanan. Dua kelompok sampel digunakan, yaitu kontrol (tanpa ekstrak) dan perlakuan (dengan penambahan ekstrak 1000 ppm). Uji mikrobiologi meliputi Angka Lempeng Total (ALT) dan uji Staphylococcus aureus dengan analisis statistik uji independent t-test. Hasil menunjukkan bahwa jumlah ALT pada kelompok perlakuan lebih rendah dibandingkan dengan kontrol. Sedangkan, jumlah Staphylococcus aureus pada kedua kelompok melebihi batas maksimum persyaratan. Hal ini menunjukkan bahwa konsentrasi 1000 ppm belum efektif menghambat bakteri tersebut. Efektivitas ekstrak bawang dayak dalam menekan pertumbuhan bakteri patogen dipengaruhi oleh faktor kestabilan senyawa aktif, serta karakteristik mikroorganisme yang lebih tahan terhadap senyawa antimikroba. | |
| dc.description.abstract | Beef sausage is a perishable food product as it provides an ideal medium for the growth of microorganisms. This study aimed to evaluate the effect of adding dayak onion (Eleutherine bulbosa) extract on microbial growth in beef sausage during storage. Two sample groups were used control (without extract) and treatment (with 1000 ppm extract). Microbiological tests included Total Plate Count (TPC) and Staphylococcus aureus analysis, with statistical evaluation using the independent t-test. The results showed that the TPC in the treatment group was lower than in the control group. However, Staphylococcus aureus counts in both groups exceeded the maximum permissible limit, indicating that a 1000 ppm concentration was not effective in inhibiting this bacterium. The effectiveness of dayak onion extract in suppressing pathogenic bacterial growth is influenced by the stability of its active compounds, as well as the characteristics of microorganisms that are more resistant to antimicrobial agents. | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Penambahan Ekstrak Bawang Dayak sebagai Penghambat Pertumbuhan Mikroba pada Sosis Daging Sapi | id |
| dc.title.alternative | The Addition of Bawang Dayak Extract as Microbial Growth Inhibitor in Beef Sausage | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | beef sausage | id |
| dc.subject.keyword | dayak onion | id |
| dc.subject.keyword | microbiology | id |
