Pemeriksaan Angka Kuman Pada Daging Ayam Dengan Pemberian Parutan Rimpang Lengkuas Putih (Alpinia galanga Linn Swartz)

Chicken meat is a good source of proteinfor daily consumption. Itis very easydecayedbiologically by enzymes or microbial spoilage. White galangal (Alpinia galanga Linn Swartz) is a kind of spice crop that can live in the highlands and lowlands. Generally, people utilize white galangalas a blend of seasoning. Galangal'srole as a food preservative is inseparablefrom itsanti-microbial activity and secondary metabolitecontents, i.e.essential oils. The anti-microbial is a biological or chemical compounds that could interferethe growth and activity of microbes,particularly microbes as a food spoilage.This research goal is to determine the number of bacteria in chicken meat with the provision granting the white grated galangal rhizome (Alpinia galanga Linn Swartz).Thiswas a descriptive study with laboratory testing.We use pour plate method for the bacteria number determination. Independent variables is the indwelling time with grated white galangal for 1-5 hoursand the dependent variable is the number of bacteria in chickenmeat.The result showed that totalnumber of bacteria after smeared with white grated galangal rhizomefor 1 hour 463.500 CFU/gr, 2 hour 130.250 CFU/gr, 3 hour 58.250 CFU/gr, 4 hour 142.500 CFU/gr and 5 hour 302.500 CFU/gr.This study showed that grated white galangalhas proven to reduce the number of bacteria in chicken meat.