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Microbiological Quality Of Linus Chicken Meat Fed With Moringa Leaf Flour

Jurnal Sains dan Teknologi Pangan · Vol. 7 No. 6 (2023)

DOI
10.33772/jstp.v7i6.28667
ISSN
2527-6271
Terbit
2023-01-04
Penerbit
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Bahasa
eng

Abstrak

Moringa leaf flour is incorporated to commercial feed in order to improve the microbiological quality of chicken meat. The chicken was fed with formulated feeds prepared using different methods (steaming, fermentation, withering) and various doses. Microbiological test included total plate count (TPC), lactic acid bacteria (LAB), pH of meat was also checked. The experiment was arranged using completely randomized design with 4 treatments and 3 replications. The results showed that addition of moringa leaf flour into feed influenced microbiological quality of linus chicken meat.Keywords: Linus Chicken, Meat, Moringa Leaf Flour, Total Plate Count, lactic acid bacteria, pH

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  • Sunan Gunung Djati State Islamic University Bandung
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Rekan penulisOrganisasiArtikel bersama
Ayu LestariAfiliasi tidak diketahui2
Irma Isnafia AriefAfiliasi tidak diketahui2
Jumriah SyamAfiliasi tidak diketahui1
Irmawaty IrmawatyAfiliasi tidak diketahui1
Eni ZulaihaSunan Gunung Djati State Islamic University Bandung1

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Sumber metadata: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, pertama di-harvest 1 Nov 2026, terakhir terlihat 1 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Microbiological Quality Of Linus Chicken Meat  Fed With Moringa Leaf Flour</dc:title>
	<dc:creator>MUTMAINNA, ANDI</dc:creator>
	<dc:creator>Jamili, Muhammad Arsan</dc:creator>
	<dc:creator>Hidayat, Muhammad Nur</dc:creator>
	<dc:creator>Ananda A, Suci</dc:creator>
	<dc:creator>Ningsih, Sri Wahyu</dc:creator>
	<dc:description xml:lang="en-US">Moringa leaf flour is incorporated to commercial feed in order to improve the microbiological quality of chicken meat. The chicken was fed with formulated feeds prepared using different methods (steaming, fermentation, withering) and various doses. Microbiological test included total plate count (TPC), lactic acid bacteria (LAB), pH of meat was also checked. The experiment was arranged using completely randomized design with 4 treatments and 3 replications. The results showed that addition of moringa leaf flour into feed influenced microbiological quality of linus chicken meat.Keywords:  Linus Chicken, Meat, Moringa Leaf Flour , Total Plate Count , lactic acid bacteria, pH</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2023-01-04</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/28667</dc:identifier>
	<dc:identifier>10.33772/jstp.v7i6.28667</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 7, No 6 (2022): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v7i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/28667/17086</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Sains dan Teknologi Pangan</dc:rights>
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