Efektivitas Sari Lemon (Citrus limon L.) dalam Menghambat Pertumbuhan Mikroba pada Daging Ayam Broiler Selama Penyimpanan Dingin

The Effectiveness of Lemon Juice (Citrus limon L.) in Inhibiting Microbial Growth on Broiler Chicken Meat During Cold Storage

Abstract

This research aims to determine the effect of soaking broiler chicken meat in lemon juice (Citrus limon l.) using a Completely
Randomized Design (RAL) with one factor, namely the concentrations of 0% (P0), 10% (P1), 20% (P2), 30% (P3), and 40% (P4). The  data analysis was conducted using Analysis Of Variance (ANOVA) with the observed parameters being Total Microbial Contamination (TPC), Coliform bacteria, and E.coli. The results of the study indicate that soaking in lemon juice has a significant effect on the reduction of Total Microbial Contamination (TPC), Coliform bacteria, and E.coli present in broiler chicken meat. At the lowest concentration, which is 10%, it was able to reduce TPC to 1.192 Log CFU/ml, Coliform bacteria to 2.51 Log CFU/ml, and E.coli bacteria to 0.52 Log CFU/ml. The higher the concentration of lemon juice used, the lower the number of bacteria will be.