Efektivitas Pemberian Bawang Putih untuk Pengawetan Daging Ayam

Abstract

Meat is a source of animal protein that fulfills people’s protein needs easily accessible, and the price is cheaper than other meats. The meat produced by broilers has a taste and aroma that tends to be delicious and has a soft texture, and is cheap. However, meat has a perishable nature. So that it cannot be stored for a long time, especially at room temperature. Meat damage is most often caused by improper handling of/ meat so that it can cause microbes to enter and multiply very quickly, which causes meat to rot. One of the natural ingredients that can be used to preserve meat in chicken is garlic. The purpose of this study was to determine the effectiveness of using garlic for preserving meat. The results showed that the optimal storage capacity was concentrated in 12% garlic for 36 hours at 40 ° F, while for 4% and 8%, garlic concentrations could only last for 28 hours and 32 hours. Therefore, the higher the concentration of garlic extract, the higher the antibacterial activity.