Penelitian ini bertujuan untuk mengetahui umur simpan bakso ayam dengan penambahan tepung dari daun mangrove jeruju (Acantusilicifolius) sebagai pengawet alami.Penelitian ini merupakan penelitian kuantitatif (eksperimen) yang dilakukan dengan dua tahapan proses. Proses pertama pengolahan daun mangrove menjadi tepung sebagai pengawet dan proses kedua pembuatan bakso ayam. Penelitian ini menggunakan rancangan acak lengkap (RAL), dengan konsentrasi tepung (0%, 5%, 10%, dan 15%) serta penyimpanan pada; suhu ruang, suhu dingin, dan suhu beku, dengan parameter pengamatan; Angka Lempeng Total (ALT), Escherichia coli, Salmonella, dan pH. Data yang diperoleh dianalisis dengan analisis sidik ragam dan uji lanjut Duncan Multiple Rate (DMRT). Hasil penelitian menunjukkan bahwa penambahan tepung daun mangrove jeruju 15% pada penyimpanan suhu beku merupakan konsentrasi terbaik sebagai pengawet bakso ayam. Kata Kunci: Tepung Daun Mangrove Jeruju, Bakso Ayam, Pengawet Alami. ABSTARCTThis study aims to find out the shelf life of chicken meatball with the addition of flour from mangrove leaves jeruju (Acanthus ilicifolius) as a natural preservative.This research is a quantitative research (experiment) which is done with two process stages. The first process of processing mangrove leaves into flour as a preservative and the second process of making chicken meatball. This study used a complete randomized design (RAL), with concentrations of flour (0%, 5%, 10%, and 15%) and storage at; room temperature, cold temperature, and freezing temperature, with observation parameters; Total Plate Count (TPC), Escherichia coli, Salmonella, and pH. The data obtained will be analyzed by variance analysis and advanced Duncan Multiple Rate (DMRT) test. The results showed that the addition of mangrove leaves jeruju 15% at frozen temperature storage is the best concentration as a chicken meatball preservative.
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