Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Perubahan Sifat Fisik Daging Ayam Broiler Post Mortem Selama Penyimpanan Temperatur Ruang – Change of Physical Character of Broiler Chicken Meat Post Mortem During Room Temperature Storage

Perubahan sifat fisik daging ayam broiler post mortem telah diteliti menggunakan daging bagian dada ayam broiler yang dipotong pada umur 6 minggu. Penelitian ini bertujuan untuk mengetahui perubahan sifat fisik daging ayam broiler selama penyimpanan temperatur ruang yang meliputi pH, daya ikat air dan susut masak setelah pemotongan, sehingga dapat ditentukan pada jangka waktu pemotongan berapa daging ayam broiler masih memiliki kualitas yang baik. Rancangan yang digunakan adalah rancangan acak kelompok (RAK) dengan 7 perlakuan lama penyimpanan pada temperatur ruang, yaitu 0, 2, 4, 6, 8,10 dan 12 jam. dengan ulangan sebanyak 4 kali. Hasil penelitian menunjukan bahwa penyimpanan pada temperatur ruang 12 jam setelah pemotongan ayam broiler, terjadi penurunan keasaman (pH), daya ikat air dan peningkatan susut masak daging ayam broiler. Penurunan pH, daya ikat air dan peningkatan susut masak daging ayam broiler yang nyata (P<0,05), masing-masing terjadi setelah 4 jam, 2 jam dan 12 jam penyimpanan temperatur ruang.

Change of physical of chicken meat broiler post mortem which has been researched, used meat part of chicken chest broiler which was slaughtered at the age of 6 week. Aim of this research is to know the change of physical of chicken meat broiler during storage of room temperature, including pH, water holding capacity and cooking loses after slaughtering, so that determinable at how long duration of slaughtered chicken meat broiler still having good quality. Design used completely randomized block design (RBD) with 7 treatment of long time storage at room temperature, that was 0, 2, 4, 6, 8,10 and 12 hours, with 4 times replication. the result of this research showed that storage at 12 hours room temperature after slaughtering chicken broiler, happened degradation of pH, water holding capacity and improvement of chicken meat cooking loses broiler. Degradation of pH, water holding capacity and improvement of chicken meat cooking loses broiler was significant ( P<0,05), each happened after 4 hours, 2 hours and 12 hours storage of room temperature.