Ratih Novita Praja, 060810120 (2012) JUMLAH KEMUNGKINAN TERTINGGI CEMARAN Escherichia coli PADA DAGING SAPI YANG DIRENDAM LARUTAN CHITOSAN. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

The problem in food health is the high amount of bacterial contamination of food that served by food industries. Escherichia coli and Coliform has been used as sanitary indicator of a food processing industries. The detection of food borne disease, including those capable of infecting such as Escherichia coli have also been conducted. This study was aimed to determine effectiveness of chitosan as an antibacterial against Escherichia coli on beef. The methods used in this research was Most Probable Number (MPN). This research consists of 5 treatments (P0, P1, P2, P3, and P4) with 4 replications. P0 as the control, P1 chitosan solution 1%, P2 chitosan solution 2%, P3 chitosan solution 3%, and P4 chitosan solution 4%. The data were analyzed using Kruskal-Wallis test and continue with Mann-Whitney Test to find the difference between control and treatment. The results showed that P1 gave the greatest effect among all treatments because with the lowest concentration (1%), it can reduce the number of Escherichia coli to zero. It could be concluded that chitosan is effective to reduce the Escherichia coli number on beef.

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