Intan Aprilia Ayu Andriani, - and Nenny Harijani, - and Rochmah Kurnijasanti, - (2016) Pemanfaatan Ekstrak Daun Jeruk Purut (Citrus hystrix D.C) Sebagai Antibakteri Terhadap Total Bakteri pada Daging Sapi. Journal of Basic Medical Veterinary, 5 (2). pp. 73-79. ISSN 2302-6820

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Abstract

The aim of this research was to know the antibacteri effect of kaffir lime (Citrus hystrix D.C) leaves extracts against the total of bacterial in beefs musculus femuralis part from abattoir Surabaya. The beef samples was divided into 60 pieces with 25 grams each. The research method was completely randomized design by using four of kaffir lime leaves extracts were configuration 0% (P0), 2% (P1), 4% (P2), 6% (P3) and Total Plate Count conducted on the 0 day (H0), 2 days (H2) and 4 days (H4). The obtained data then were analyzed by ANAVA. The result of this research showed significanly different (p<0.05) between the control and treatments. Based on those result, it could be concluded that the kaffir lime leaves extracts affecting in decreasing of total of bacterial and the best treatment was giving 6% concentration of kaffir lime leave extract Keywords : kaffir lime leave extract,antibacteri,beef

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