ABSTRAKPenelitian terkait penggunaan vinegar sebagai pengawet alami untuk menginaktifasi pertumbuhan mikroba pada daging. Vinegar yang digunakan berasal dari kulit pisang dan air kelapa, dan dilakukan pengujian terhadap kemampuannya menghambat Escherichia coli O157:H7. Daging ayam diberi perlakuan larutan vinegar (setara dengan 1% asam asetat), larutan asam asetat (1%), dan larutan asam laktat (2%), kontrol (air destilasi). Sampel direndam dalam larutan asam perlakuan selama 1 menit (1,125:1 w/v; daging ayam : perlakuan larutan). Sampel yang sudah diperlakukan diinokulasi dengan E. coli O157:H7 di atas permukaan daging ayam, kemudian didiamkan selama 20 menit untuk absorbsi bakteri ke dalam daging. Pengamatan dilakukan pada hari ke 0,3, 6, 9 dan 12 pada penyimpanan suhu rendah, dan jam ke 0, 6, 12, 18, 24 pada penyimpanan suhu ruang. Hasil menunjukkan bahwa vinegar kulit pisang dan vinegar air kelapa efektif sebagai pengawet alami. Kesimpulannya, vinegar berpotensi menghambat pertumbuhan E. coli O157:H7 pada daging ayam sampai 12 jam pada penyimpanan suhu ruang dan 9 hari pada suhu dingin. Kata kunci : vinegar kulit pisang, vinegar air kelapa, Escherichia coli O157:H7, daging ayam ABSTRACTThe use of vinegar as a natural preservative to inactivate microbial growth in meat was investigated. Vinegar was prepared from banana peel and coconut water, and the efficacy against Escherichia coli O157:H7 was tested. Chicken meat were treated with vinegar solution (equals to 1% acetic acid), acetic acid solutions (1%), and lactic acid solutions (2%), control (distilled water). Samples were soaked with acid solution treatment for 1 minute (1.125:1 w/v; chicken meat: solution treatment). Treated samples were inoculated with E. coli O157:H7 on the surface of the chicken meat, then left for 20 minutes for absorption of bacteria into the meat. Observation was done at 0, 3, 6, 9, and 12 days at low temperature storage, and at 0, 6, 12, 18, 24 hours at room temperature storage. The results showed that banana peel vinegar and coconut water vinegar were effective as natural preservative. In conclusion, the vinegar were potentially inhibited E. coli O157:H7 growth at chicken meat until 12 hours at room temperature storage and 9 days at cold temperatures.
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