01850     2200193   4500001002100000005001500021035002000036245021400056700002400270700004800294250005800342260000900400300002100409084001500430082001500445008003900460520114200499990001501641INLIS00000000001782620210722102123  a0010-0721002358  aInhibition Of Escherichia Coli O157:H7 Contamination On Chicken Meat By Natural Vinegar Prepared From Banana Peel And Coconut Water /cMiskiyah; Juniawati (ICAPHRD); Andriani (Balai Besar Penelitian Veteriner)  aJuniawati (ICAPHRD)  aAndriani (Balai Besar Penelitian Veteriner)  aJournal of the Indonesian Tropical Animal Agriculture  c2016  aVol. 41 (1) 2016  aARTVET2099  aARTVET2099210722                |          | |    aThe   use   of   vinegar   as   a   natural   preservative   to   inactivate   microbial   growth   in   meat   was 
investigated.   Vinegar   was   prepared   from   banana   peel   and   coconut   water,   and   the   efficacy  against  
Escherichia coli O157:H7 was tested. Chicken meat were treated with vinegar solution (equals to 1% 
acetic acid), acetic acid solutions (1%), and lactic acid solutions (2%), control (distilled water). Samples 
were soaked with acid solution treatment for 1 minute (1.125:1 w/v; chicken meat: solution treatment). 
Treated samples were inoculated with E. coli O157:H7 on the surface of the chicken meat, then left for 
20 minutes for absorption of bacteria into the meat. Observation was done at 0, 3, 6, 9, and 12 days at 
low temperature storage, and at 0, 6, 12, 18, 24 hours at room temperature storage. The results showed 
that banana peel vinegar and coconut water vinegar were effective as natural preservative. In conclusion, 
the vinegar were potentially inhibited E. coli O157:H7 growth at chicken meat until 12 hours at room 
temperature storage and 9 days at cold temperatures  aARTVET2099