PEMANFAATAN DAUN JAMBU BIJI (Psidium Guajava L) TERHADAP PENURUNAN ANGKA Staphylococcus aureus PADA PINDANG TELUR
Abstract
Eggs are a type of food that is susceptible to damage, both from a physical, chemical, and biological perspective, because their content is rich in nutrients needed for the growth of microorganisms. Eggs are one of the foods that contain Staphylococcus aureus bacteria. One effort to extend the shelf life of eggs is to process them into eggs that are boiled using guava leaves (Psidium guajava). This research aimed to determine the effect of using guava leaves (Psidium guajava L.) as a natural preservative in extending the shelf life of egg boiled. This research type was experimental.The sample design used completely randomized design with 3 treatments, 6 repetitions and 1 control. One treatment used 4 eggs, so the sample size in this study was 72 eggs. Data analysis used ONE-WAY ANOVA to see the difference in the average shelf life of egg pindang and the difference in the average decrease in the number of Staphylococcus aureus at each dose. The results showed there was a difference in the shelf life of egg boiled between the three doses of guava leaves (50, 100, and 150 g) with p-value=0.000 at alpha 5%, there was a difference in the average decrease in the number of Staphylococcus aureus in egg pindang between three doses of guava leaves (50, 100, and 150 g) with p-value=0.000. It is recommended to apply a dose of guava leaves (Psidium guajava) with a dose of 150 gr to extend the shelf life of pindang eggs for 9 days.
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References
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