PENGARUH LAMA PENYIMPANAN DAGING ITIK ALABIO DALAM REFRIGERATOR TERHADAP KUALITAS MIKROBIOLOGI, PH DAN ORGANOLEPTIK
Abstrak: Effect of Storage
length of Alabio Meat Ducks in the refrigerator on the
Quality of Microbiology , pH and organoleptic has been conducted in the
Laboratory of Veterinary Research Centres (BVet) Banjarbaru . The experimental
design used was Completely Randomized Design with 5 treatments and 4 replications. The variables measured were
the number of microbes with total plate count (TPC) , pH and organoleptic which
include color , flavor and consistency. Data were analyzed by analysis of
variance (ANOVA) . As for organoleptic test using Kruskal Wallis test . In case
of significantly different results , then continued by Duncan Multiple Range
Test. The results showed that the Length storagealabio duck meat in refrigerator affect significantly to the organoleptic
until 8th day refer to a decrease in pH,
color, flavor and consistency of meat Alabio, but the number of microbes was
not significantly although judging the trend of his going see a decline until
4th day .
Penulis: Achmad Jaelani, Siti
Dharmawati, Bahrin Noor
Kode Jurnal: jppertaniandd160270