Electronic Theses and Dissertation

Daging sapi merupakan bahan pangan bergizi tinggi yang mudah rusak akibat aktivitas mikroorganisme, sehingga perlu diolah menjadi produk seperti kornet. Penambahan bumbu kari aceh komersil yang kaya senyawa bioaktif antimikroba diduga mampu menghambat pertumbuhan bakteri, menekan nilai total plate count, dan memperlambat kebusukan produk selama penyimpanan.
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bumbu kari aceh komersil (0%, 1%, 2%, 3%) terhadap nilai TPC dan tingkat kebusukan kornet daging sapi pada lama penyimpanan yang berbeda (0, 1, 3, dan 5 hari) di suhu pendingin. Penelitian dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging, Laboratorium Ilmu dan Teknologi Pengolahan Susu Departemen Peternakan, Fakultas Pertanian, Universitas Syiah Kuala, Kota Banda Aceh. Penelitian ini dilaksanakan pada bulan April 2026.
Hasil penelitian menunjukkan bahwa Penambahan bumbu kari aceh komersil berpengaruh sangat nyata (P

Beef is a highly nutritious foodstuff that is susceptible to spoilage caused by microbial activity; therefore, it requires processing into products such as corned beef. The addition of commercial Aceh curry seasoning—rich in bioactive antimicrobial compounds—is hypothesized to inhibit bacterial growth, reduce Total Plate Count (TPC) values, and delay product spoilage during storage. This study aimed to determine the effect of adding commercial Aceh curry seasoning (at levels of 0%, 1%, 2%, and 3%) on the TPC values ​​and spoilage levels of beef corned beef over varying storage periods (0, 1, 3, and 5 days) at refrigeration temperatures. The research was conducted at the Meat Processing Science and Technology Laboratory and the Milk Processing Science and Technology Laboratory, Department of Animal Science, Faculty of Agriculture, Syiah Kuala University, Banda Aceh City, in April 2026. The results showed that the addition of commercial Aceh curry seasoning had a highly significant effect (P