My Research

TITTLE: THE EFFECT OF GARLIC CONCENTRATIONS AS PRESERVATION TO DETERMINE TOTAL NUMBER OF MICROBIA, TOTAL NUMBER OF MOLD AND COOKING LOSS ON MEAT (BEEF) USING TUMBLING METHOD

           

Currently, meat is important food for humans because it contains high amounts of nutrients. The major nutrients in meat such as protein, lipids, vitamins and minterals are good for human development. Because meat is high in nutrients, it is also a proper medium for microbe growth. On the other hand, contamination also can occur at the slaughter house. There are some factors that increase microbial growth: the animal itself may be contaminated, unsanitary conditions of the slaughterhouse and lack of sanitation on the part of the worker. Meats contaminated by microbes may produce a foul smell and can cause illness if we consume it. One of the best ways to reduce microbial activity is preservation. The preservation must be a proper ingredient. The ingredient used as a preservative should be good for the healthiness and we should avoid the use of chemical ingredients such as formalin. Garlic is one good ingredient as a preservative and it isn't a dangerous chemical compound. Garlic contains a chemical compound that effective in reducing microbial growth called alicin. The previous research said that garlic was able to reduce microbial growth by dipping method, but the dipping method was not good and it wasted lots of garlic. To make the process more efficent, we are using on tumbling method. By the tumbling method, we can measure and control the garlic that we need as preservation ingredient. In short, this research is considering economic factors and science factors.