PENGGUNAAN MADU LEBAH (GENUS APIS) SEBAGAI BAHAN PENGAWET ALAMI DAGING SAPI
ABSTRAK: Nutrient content in
fresh meat is the best nutrient for growing and living microorganism like
bacteria because their activity could decreased the quality of fresh meat. In
order to maintain the quality of fresh meat, the good handling with using the
natural preservative agent such as bee honey (Genus Apis) was needed. The
latest research showed that bee honey had antimicrobial activity in its
compound i.e. flavonoids (galangin and quercetin), enzymes glucose oxydase,
lysozyme, sugars, aromatic adds and esters, etc. This research was carried out
to know the effect of using bee honey with 4 levels concentration 0%, 10%, 20%
and 30% as immersion liquid of fresh meat. Parameters of this research consists
of pH value, moisture, total coloni bacteria and sensory properties (colour,
aroma and texture). Experiment design was complete random design with 4 levels
concentration of bee honey as treatments and 3 replications. The result showed
that immersion of fresh meat in 30% solution of bee honey could decreased pH value
to 4,14, moisture to 68,58 %, total colony bacteria to 1,6 x 1()i . CPU/ g and
still kept the sensory properties of fresh meat.
Keyword: fresh meat, !wney bee
and natural preseroative agent
Penulis: IKHWANA SATA PUTRA
DAN IROHA MIROHAYAT
Kode Jurnal: jppeternakandd090003
