BERBAGAI LAMA PENYIMPANAN DAGING AYAM BROILER SEGAR DALAM KEMASAN PLASTIK PADA LEMARI ES (SUHU 4OC) DAN PENGARUHNYA TERHADAP SIFAT FISIK DAN ORGANOLEPTIK
Abstrak: The purpose of this study
was to determine the extent of the influence of storage time fresh broiler
chicken meat on plastic packaged in the refrigerator (4oC) to pH, water holding
capacity and cooking loss and organoleptic (flavor, texture and color). The
research was used Completely Randomized Design (CRD) with 5 treatments, namely:
(P0) = storage for 0 day; (P6) = storage for 6 days; (P12) = storage for 12
days; (P18) = storage for 18 days and (P24) strage for 24 days. Each treatment
was repeated 4 times. Observed variables are pH, water holding capacity, and
cooking shrinkage data were analyzed with analysis of variance and when a
treatment effect followed by Duncan's Multiple range test. Data of organoleptic
was analyzed by Kruskal Wallis test. Conclusions from the results obtained by
analysis and discussion of that storage time was significantly effect on pH,
cooking loss, flavour, color and texture of broiler chicken meat, but no to
water-holding capacity. The time lenght storage of broiler chicke meat, could
reduced pH and cooking loss, flavor, texture and color but water-holding
capacity was increased. Broiler chicken meat on plastic packaged stored in the
refrigerator for 6 days the quality is still good.
Penulis: Achmad Jaelani, Siti
Dharmawati, Wanda Wanda
Kode Jurnal: jppertaniandd140769
