PENGARUH LAMA PERENDAMAN DAN BERBAGAI KONSENTERASI SARI UMBI BAWANG PUTIH VARIETAS LANANG TERHADAP KUALITAS DAGING AYAM KAMPUNG SEBAGAI SUMBER BELAJAR BIOLOGI

The level of consumption of chicken from year to year continues to increase, this can cause processed chicken meat to be paid less attention by both sellers and buyers, so maintaining the safety and quality of chicken meat needs to be done, one of which is by utilizing natural preservatives in the form of lanang variety of garlic tuber extract. Lanang varieties of garlic tubers contain active compounds that have potential as antibacterial properties against the quality of chicken meat. This study aims to determine the effect of soaking time and various concentrations of lanang variety of garlic tuber extract on the quality of native chicken meat in terms of microbiological quality and physical quality. The immersion time used was 0 minutes, 15 minutes and 25 minutes, while the concentrations used were 0%, 5%, 10% and 15%. The data collected consisted of the number of bacterial colonies and physical quality of native chicken meat, then the data were analyzed using the two-way ANOVA test and continued with the Duncan test. The results showed that there was a significant effect of soaking time and various concentrations of lanang garlic tuber extract on the number of bacterial colonies of native chicken meat with the most effective soaking time of 25 minutes and the most effective concentration of 15%, but there was no significant effect on physical quality. chicken meat in terms of color, texture and aroma. The results of this study can be used as a source of learning biology for high school students of class X KD 3.4 material Archaebacteria and eubacteria based on the assessment of research requirements as a source of learning biology