Addition of andaliman to shelf life of beef nugget

Abstract

This study aims to identify the antimicrobial properties found in andaliman and test to the shelf life of beef nuggets containing andaliman. This study method uses an exploratory method which begins with andaliman extraction and identification of antibacterial compounds. The next stage is the manufacture of beef nuggets that are treated (0; 0.5; 1; 1.5) % andaliman. The observed research parameters included: phytochemical test and contamination test (microbiology). This study uses Factorial 4x3 Completely Randomized Design (CRD) with 2 factors: factor 1: andaliman concentration and factor 2: shelf life. The result showed that Andaliman has antimicrobial properties. The 1.5% Andaliman concentration in beef nuggets (N3H0) has the best inhibitory power, because the andaliman beef nugget has the highest inhibitor when compared with other treatment.