STUDI DAGING AYAM BANGKAI: PERUBAHAN ORGANOLEPTIK DAN POLA PERTUMBUHAN BAKTERI
ABSTRACT: Un-slaughtered
chicken are haram to consume but still exist according to economic motivation
of some people. Un-slaughtered chicken
are still available in the market due to mortality during chicken growth also
in transportation before slaughtering. Un-slaughtered chicken have different
characteristics to fresh chicken carcass such as green stomach color, meanwhile
it is very difficult to differentiate organoleptically as if the un-slaughtered
chicken were processed directly. The
purpose of the study was to define the difference between fresh chicken carcass
and un-slaughtered chicken carcass through organoleptic detection including
color, smell, and texture of chicken carcass after refrigerating, freezing,
boiling, frying and without treatment.
Also it was aimed to detect early deterioration test by Postma,
bacterial growth pattern, and identify the dominant bacteria. The result showed that there was no
organoleptically difference between fresh and un-slaughtered chicken carcass
after 0, 1, and 2 hours refrigeration, freezing, boiling, frying, and without
treatment. Bacterial growth pattern in
the fresh and un-slaughtered chicken carcass were almost similar after 1 hour
storage. There was different bacterial
growth pattern. The un-slaughtered
chicken carcass deteriorated faster.
Two, 3, and 4 hours stored un-slaughtered chicken carcass had higher
number of bacteria and faster bacterial growth.
Escherichia coli dan Staphylococcus aureus were the most common bacteria
in un-slaughtered chicken carcass.
Keywords: un-slaughtered
chicken carcass, organoleptic changes, bacterial growth pattern
Penulis: Ratna Yulistiani
Kode Jurnal: jppertaniandd100009
