Kualitas Fisik dan Mikrobiologis Bakso Daging Sapi Pada Penyimpanan Suhu yang Berbeda
Abstract: This study was
conducted to determine the effect of different temperatures storage on the
value of pH, water holding capacity, water activities, Total Plate Count and
Escherichia coli contamination of beef meatballs during storage. The result
showed that the highest pH value was in the freezer storage (5.83 ± 0.023). The
highest value of water holding capacity was obtained at treatment dingingerator
storage (23.33 ± 7.026 % water-free), while the results of the analysis of
variance showed that effect of different temperature storage was not signiicant
(P <0.05) to the water holding capacity. Aw values in this study ranged from
0.854 to 0.908. Aw values at refrigerator and freezer storage were signiicantly
higher (P> 0.05) than the meatballs in fresh condition. The analysis of
variance showed that treatment of different temperature storage had no
signiicant effect (P <0.05) for Total Plate Count (TPC). Mean of TPC (log10
cfu/g) ranged between 5,30 + 0,62 to 5,86 + 0,65. E. coli contamination was
found in meatballs stored at freezer storage. Treatment of different temperature
storage was signiicantly affect water activity and was not effect on pH, water
holding capacity and microbiological content (TPC and E. Coli).
Keywords: beef meat;
Escherichia coli; quality; temperature storage
Penulis: M. Ismail, R.
Kautsar, P. Sembada, S. Aslimah, I. I. Arief
Kode Jurnal: jppeternakandd160443