DETAIL JURNAL
YULISTIA BUDIANTI SOEMARIE, SAPRI, FIKA MAGHFIROH
Vol.9 No.2 April 2016
Akademi Farmasi Samarinda
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Meat rottenness can be caused by enzym activity, chemical and bacteria present that were found at meat. One of the natural substances that have a potential stop the bacteria growing in to anticipation the meat rottenness is Senggani leaves (Melastoma maabathricum L.). The purpose of the study is to know the optimal concentration of extract senggani leaves on fresh beef to know the total bacteria coloni growth and bacteria types. Samples were examined in the form of fresh beef were divided into 6 treatment, the control positive (beef in soaked solution of sodium nitrit), control negative (beef in soaked distilled water) and beef with 4 concentrations of extract etanol 70% of Senggani leaves (5% , 10%, 15% and 20%). The samples were then tested organoleptic and microbiological tests which include the total bacteria coloni growth and bacterial gram stain for 3 days. The results showed the optimal concentration of extract ethanol of Senggani leaves in inhibiting the growth of bacteria by 20 % . Total growth of bacterial colonies in samples of fresh beef treated the third day at P1 ( 5 % ) of 8 x 104 , P2 ( 10 % ) of 6 x 104 , P3 ( 15 % ) of 5 x 104 , and P4 ( 20 % ) of 4 x 104. for this type of bacteria that can grow at 6 treatments, gram-positive and gram-negative bacteria .
Keywords : Beef, Senggani leaves, antibacterial activity test.
