POTENSI MINYAK ESENSIAL DAUN LEMONGRASS (Cymbopogon citratus) SEBAGAI ANTIOKSIDAN DAN ANTIMIKROBA ALAMI PADA DENDENG GILING DAGING BROILER

Fat oxidation and microbial contamination are two critical factors determining the deterioration in the quality of processed meat products and decreased shelf life. Natural ingredients such as plants and medicinal plants have antioxidant and antimicrobial that are beneficial and acceptable to consumers. Lemongrass (Cymbopogon citratus) is one of the plants with antioxidant and antiantimicrobial activity, So it is necessary to research its potential as a preservative for meat products. The purpose of this research are to obtain lemongrass essential oils (MECC) that according to standards-based on physical-chemical characteristics; test the antioxidant and antimicrobial activity of MECC on the storage of ground broiler meat; test the use of MECC in broiler meat dendeng giling formulations; analyze physical-chemical quality and shelf life based on TBARS and TPC values and decrypt consumer's receiving power to the product. The study consists of 3 stages: the first stage, characterization of MECC with laboratory test methods, and descriptive analysis. In the second phase, test the potential of MECC as an antioxidant and antimicrobial in the storage of ground broiler meat. The third stage, the application of MECC in the formulation of Broiler Meat dendeng giling. The second and third stages used the experimental methods. The results showed that the physical characteristics of MECC produced were in accordance with SNI standards. Chemical composition and antioxidant activity vary between different parts of the plant in both steam-water distillation and water distillation. The main components contained in MECC planted in Ngantang are citral consisting of geranial and neral. The highest antioxidant activity of MECC was obtained from the stalk (72.72%) with steam-water distillation method and followed by MECC from the stalk + leaves (70.11%) with the water distillation method. MECC from leaves with steam-water distillation method has an antioxidant activity of 60.81% inhibition, but has more bioactive components. The inhibition of MECC against microorganisms depends on MECC concentration. The inhibition zone average of Staphylococcus aureus, Salmonella typhimurium, Escherichia coli and Pseudomonas aeruginosa on 0,8% MECC concentration were 4.67; 0.26; 1, 23 and 14.37 mm, respectively. The use of MECC had a significant effect (P