THE USE OF BANANA (Musa spp) STEM SAP IN REDUCING TOTAL
PLATE COUNT (TPC)OF BROILER CHICKEN FILLET (Gallus
gallusdomesticus)

Narwati*, BambangSunarko, Rusmiati
Page No. 55-64

From the result of phytochemistry screening, it is found that the sap solution extracted from banana
stem consists of saponin, tannin, flavonoid, and phenolic which have antibacterial properties. The
objective of this research is to test pH level, water content, and total plate count (TPC) of Broiler
chicken fillet before and after being immersed in the sap solution extracted from banana stem
(Musa spp). A quasi-experiment design is used in this study with Pre-test-Post-test with Control
Group Design. The intervention in this research is associated between the varied concentration of
sap solution extracted from banana stem from 0 % (control), 25 %,50%, to 75% and varied
immersion period from 30 minutes, 60 minutes, 90 minutes, to 120 minutes. In analysing the effect
of sap solution extracted from banana stem, the researcher conducted screening test on pH level,
water content, and total plate count (TPC).This research found that there is a significant
relationship between the sap solution extracted from banana stem and pH level, water content, and
Total Plate Count (TPC) of Broiler chickens fillet by analyzing varied concentration of sap solution
extracted from banana stem and immersion period of Broiler chicken fillet in the solution. The
result of this study shows that the Broiler chicken fillet being immersed in the 75 % sap solution
extracted from banana stem for 30 minutes is better than the fillet being immersed in other various
concentrations and for other various immersion periods. It is concluded that the sap solution
extracted from banana stem is a useful alternative in enhancing the nutritious quality of Broiler
chicken fillet.
Keywords : banana stem sap, pH level, water content, antibacterial activity, total plate count