Sri Suryatmiati Prihandani text Balai Besar Penelitian Veteriner 2021

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14 Effect of variant Garlic Juice ( Allium sativum L.) On pH and Total Bacteria of Broiler Met Storing at 5OC. Garlic juice is containing of ascorbic acid and atsitri oil (allicin) that useful for reducing pH and activity as antimicrobial agent. Therefore it can be used for preserving broiler meat. The aim of the study was to find out the effect of local and imported garlic (Allium sativum L) juice on pH and total bacteria of broiler meat stored at 5oC. Broiler meat is soaked in to both local and import garlic juice with concentration 1.5%, then packed into plastic and stored at temperature 5oC. The study applied completely randomized design, factorial pattern 3X4. The first factor were control, local garlic juice and imported garlic juice. The second factor were storing time at 0, 3 days, 6 days and 9 days. Data on the number of bacteria is transformed into logaritma, then analyzed using analysis of variance and if the results are significantly different then followed by Duncan's multiple range test at the 5% level. The relationship between storage time with pH and type of garlic juice was analyzed by linear regression. Responses that measured were pH and bacterial count of broiler meat. Results of the study showed that garlic juice reduced the pH and reduced bacterial counts significantly (P<0.01). Imported garlic juice was better than that of local garlic juice in reducing bacterial counts during storing. Sri Suryatmiati Prihandani JENIS PERASAN BAWANG PUTIH ARTVET2405 ARTVET2405 240911 20240911013526 INLIS000000000019207 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)