PENGARUH PENAMBAHAN BUBUK HERBAL (DAUN SALAM, BAWANG PUTIH, SERAI) TERHADAP TOTAL PLATE COUNT (TPC) DAN KEMASIRAN TELUR ASIN

Salted eggs are a method of preserving livestock products by salting them. Salting with herbal powder ingredients such as bay leaf, garlic, and lemongrass containing flavonoids, allicin, and tannins. The purpose of this study was to determine the effect of herbal powder on the microbiological and physical qualities of salted eggs. The research material used was 60 duck eggs with a weight of 55-65 grams. The variables observed included Total Plate Count (TPC) and grittiness. The design used was a completely randomized design (CRD) with 4 treatments and 3 replications, each treatment namely P0 (without herbal powder), P1 (with bay leaf powder), P2 (with garlic powder) and P3 (with lemongrass powder). The real results showed that the difference in herbs powders had an effect on TPC (P