Kualitas Fisik, Mikrobiologi dan Organoleptik Sosis Ayam Komersil yang Beredar di Tempat Berbeda di Bogor
Abstract: This study aimed to
evaluate the quality of physical, microbiological and organoleptic chicken
sausage around on campus IPB, Bogor to evaluate its feasibility. Chicken
sausage samples obtained from two groups of different markets, namely
supermarket and traditional market. The design of the treatment of this study
consisted of two treatment that sausage that comes from the traditional markets
(stored at room temperature) and sausage that comes from the supermarket
(stored at cold temperatures) and each market was taken a sample of three
replications. The physical quality was observed pH and aw, while the
microbiological quality was observed quantitative testing total microbial
colonies (PCA), E. coli, Salmonella sp, Staphylococcus aureus, according to
the BSN (2008) and FDA method (1998).
Organoleptic quality chicken sausage test was using hedonic test. The results
showed that the chicken sausages in the market around the campus of IPB was
still feasible for consumption due to microbial contamination was still low
compared with SNI and organoleptic sausage was still accepted by the panelists
Keywords: chicken sausage;
microbiological; organoleptic; quality of physical
Penulis: M. Yusuf, R.R.S
Wihansah, M. Arifin, A.Y. Oktaviana, Rifkhan ., J.K. Negara, A.K. Sio
Kode Jurnal: jppeternakandd160460
