Kualitas Fisik, Mikrobiologis, dan Organoleptik Daging Ayam Broiler pada Pasar Tradisional di Bogor
Abstract: In Indonesia,
broiler meat is available abundant mainly in traditional market. Unfortunately,
this kind of meat is perishable most physical, organoleptic, and microbiological
deterioration. To conserve consumers from low quality of meat, this study was
conducted to evaluate the physical, organoleptic, and microbiological quality
of meat. Meat evaluated was obtained from three traditional markets determined
purposively, namely A market, B market, and C market. The physical quality
measured were pH and aw; the microbiological quality were total plate count and
E. coli number; the organoleptic were meat color, texture, aroma that value in
hedonic and hedonic rank test. This study showed that physically the meat was
not really decrease although it had pH higher than normal pH of meat. The value
of aw reached was 0.84-0.85. The microbial contaminant was higher than the
number of microbial allowed. However, organoleptic value indicated that meat
were acceptable for panelists.
Keywords: Meat; Physical;
Microbiological; Organoleptic
Penulis: Hajrawati ., Fadliah
M, Wahyuni ., I. I. Arief
Kode Jurnal: jppeternakandd160437
