Authors:

Komaruddin M, I N.S. Miwada, S. A Lindawati

Abstract:

“Bidara leaf extract used in this study functions as an antibacterial. The aim of this study was to evaluate the ability of bidara leaf extract as an anti-bacterial and its effect on the characteristics ofchicken meat Broiler. This study used a completely randomized design with four treatments of bidara leaf extract material (0% (control), 10%, 15%, and 20%) and four replications. The variables observed included the value of pH, water content, water binding capacity, color, flavour, and total bacteria. The results showed that leaf extract bidara 10% to 20% can improve water binding ability (DIA) from 27.70 to 36.67; followed by a decrease in total bacteria from 2.23x107 to 1.1x107; with water content increasing from 76.29 to 77.99; but at pH it has decreased from 6.66 to 5.99. The conclusion of this study is that bidara leaf extract can be a natural preservative inchicken meat broiler. Keywords: bidara leaf extract, natural preservative, broiler chicken meat.”

Keywords

bidara leaf extract, natural preservative, broiler chicken meat.

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PDF:

https://jurnal.harianregional.com/tropika/full-52460

Published

2019-08-28

How To Cite

M, Komaruddin; MIWADA, I N.S.; LINDAWATI, S. A. Evaluation of The Ability of Bidara Leaf Extract (Zizipus mauritiana Lam.) as A Natural Preservative in Broiler Chicken Meat.Jurnal Peternakan Tropika, [S.l.], v. 7, n. 2, p. 899 - 910, aug. 2019. ISSN 2722-7286. Available at: https://jurnal.harianregional.com/tropika/id-52460. Date accessed: 28 Aug. 2025.

Citation Format

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Issue

Vol 7 No 2 (2019)

Section

Articles

Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License