ANGKA LEMPENG TOTAL BAKTERI DAN UJI AWAL PEMBUSUKAN DAGING SEGAR ITIK KALUNG (Anas domesticus) ASAL DESA MANGUNAN, JATEN, DAN MANCASAN KABUPATEN SLEMAN

• Main Authors: , ANGGA NUR FEBRIAN, , Drh. Heru Susetya, MP., Ph.D.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/127632/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67899
• Institution: Universitas Gadjah Mada

Demand of animal protein is increased. Recently kalung duck meat become favorite. Unfortunately there is not much research about safety of this meat. The aim of this research was to know about the number of bacterial count and the measurement of spoiling time for food safety. Nine sample of kalung duck meat were used for Total Plate Count (TPC) and spoiling time measurement. Serial dilution was done and bacteria was grown in Plate Count Agar media. Eber, Potsma, and Lead acetat test were done also. A sample was considered as a spoiled if at least 2 of 3 test shown positives. 2,57 x 10 The average of TPC was 5 ± 0,92 x 10 5 CFU, 1,86 x 10 5 ± 0,81 x 10 5 and 1,09 x 10 5 ± 0,11 x 10 5 . And average of spoiling time was 1,33 ± 0,58, 2,67 ± 0,58 and 2,67 ± 0,58 hour. It is shown that kalung duck meat from Mangunan, Jaten, and Mancasan village is safe for consumption.