Monika Nancy Nenotek Pengarang NOVALINO HAROLD GEOFFREY KALLAU Dosen Pembimbing 1 ANNYTHA INA ROHI DETHA Dosen Pembimbing 2 Novalino Harold Geoffrey Kallau Ketua Penguji Annytha Ina Rohi Detha Penguji 1 drh. Meity M. Laut, M.V.St Penguji 2

Meat is one of the livestock products that can hardly be separated from human life. One of the livestock that produces meat is goat. Goat meat contains protein and fat. The nutrients in goat meat are a good place for the growth of microorganisms so that the meat quickly rots, or has a fast shelf life. To suppress the growth of microorganisms and meat spoilage, preservation measures should be taken. Preservation of meat can be done using chemicals and natural ingredients. One of the natural ingredients that can be used comes from plants. Plants that can be used are Moringa leaves (Moringa oleifera Lamk). This research was conducted to determine the beneficial effects of Moringa leaf extract on microbiology and organoleptic properties of goat meat. This research is a laboratory experimental research. The sample used in this study was fresh goat meat from the thigh (Biceps Femoris) and this study used a Completely Randomized Design (CRD) using a factorial pattern with two factors. The first factor consisted of concentrations, namely 0 as control 5%, 10%, and 15% as treatment. The second factor was the time of laying at room temperature, namely 6 hours, 12 hours, and 18 hours. Parameters used in this study include color, aroma, texture, pH, initial spoilage test and total plate count (TPC). The results of this study indicate organoleptic changes in meat. For the color change, there was a greenish red color change to green at a concentration of 15%. On aroma changes with concentrations of 5, 10, and 15%. All aromas have a distinctive smell of Moringa leaves at 6, 12, and 18 hours. For texture testing at K3 with a concentration of 15% at 6, 12, and 18 hours maintain a chewy texture. Eber's test can survive at 6, 12, and 18 hours with a concentration of 15%. At the pH there was a significant difference between the concentration of the extract and the storage time of the meat. The TPC value was at the Maximum Limit of Microbial Contamination at a concentration of 10% at the 6th hour and 15% from the 6th and 12th hours.