PENGARUH PEMBERIAN REBUSAN KAYU SECANG (Caesalpinia sappan L.) PADA PROSES PERENDAMAN TERHADAP KUALITAS FISIK DAN JUMLAH BAKTERI PENCEMAR DAGING BROILER

The study was to determine the effect of giving secang wood stew (Calsapinia sappan L.) on the immersion process on the physical quality and number of broiler pollutant bacteria. The material used was 20 samples of broiler meat. This study used a completely randomized design (CRD) with 4 treatments and 5 replications and obtained 20 flock/experimental units. The treatments were: broiler meat without soaking (P0), broiler meat soaked in wood stew with a concentration of 4 % (P1), broiler meat soaked in wood stew with a concentration of 8 % (P2), broiler meat soaked in wood stew with a concentration of 12 % (P3). The observed parameters are two tests, namely physical quality including: pH value, water holding capacity (WHC), and cooking shrinkage; testing the number of contaminating bacteria include: total plate count (TPC), Escherichia coli, and Salmonella sp. The results showed that soaking with secang wood stew improved the physical quality of broiler meat characterized by a decrease in pH value, increase in the value of water holding capacity, decrease in cooking shrinkage value, and decrease in the number of contaminating bacteria. The 8 % concentration is the best treatment with a pH value of 5,50, water binding capacity of 65,46 %, cooking shrinkage of 26 % and the amount of pollutant bacteria in broiler meat with a total plate count of 139 x 102 cfu/g, negative Escherichia coli and Salmonella sp. negative. The results of the study suggest research on the level of consumer preference for meat and the chemical content of broilers in the process of secang wood stew with a concentration of 8%