Main Article Content
Abstract
Broiler chicken meat is a highly nutritious protein source that has a good taste, a delicious smell, a soft texture and is relatively inexpensive. Despite these benefits, it is a perishable food. To address this issue, cold temperature storage can be utilised as a strategy to mitigate the damage. The objective of this study was to determine the physical quality and total microbes of broiler meat stored in a refrigerator before storage in a frozen state. This study was conducted using a Completely Randomized Design (CRD) with four treatments and five replicates. The treatment involved the length of cooling in the refrigerator (± 5°C) before frozen storage, which was set at 0, 2, 4, and 6 hours. The parameters observed were pH, cooking loss, water binding capacity and total microbial count. The data were analysed using the Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The results revealed that the duration of refrigerated storage had a significant effect (P<0.05) on the pH value, water binding capacity, cooking loss, and total microbes. The treatment P0 (without refrigeration) resulted in the highest pH value, the lowest water binding capacity, and a low cooking loss and total microbes. The refrigeration of broiler chicken thigh meat was observed to reduce pH value, increase water binding capacity, reduce cooking loss and increase total microbes. Therefore, refrigerating broiler chicken thigh meat for 6 hours before frozen storage can maintain the meat's quality.
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Soeparno. 2009. Ilmu dan Teknologi Daging. Gadjah Mada University Press. Yogyakarta. 6; 152-156; 289-290; 297–299.
Steel, R. G. D. dan J. H. Torrie. 1995. Prinsip dan Prosedur Statistik Suatu Pendekatan Biometrik. Terjemahan Bambang Sumantri. Gramedia Pustaka Utama. Jakarta.
United States Department of Agriculture (USDA). 2009. Temperatures and chilling and freezing procedures. 9 CFR 381.66 Office of the Federal Register, National Archives and Records Administration, Washington DC.
Van L., R.L.J.M., C.H. Liu, M.O. Smith, and L H.D. Loveday. 2000. Characteristics of pale, soft, exudative broiler breast meat. Poultry Science 79:1057–1061. DOI: 10.1093/ps/79.7.1057
Zhuang, H., B. C. Bowker, R. J. Buhr, D. V. Bourassa, and B. H. Kiepper. 2013. Effects of Broiler Carcass Scalding and Chilling Methods on Quality of Early-deboned Breast Fillets. Poultry Science 92:1393-1399. http://dx.doi.org/10.3382/ps.2012-02814
References
Badan Standardisasi Nasional (BSN). 2009. SNI 7388:2009 tentang Batas maksimum cemaran mikroba dalam pangan. Departemen Pertanian, Jakarta.
Edi, S. dan R. S. N. Rahmah. 2018. Pengaruh lama penyimpanan daging ayam pada suhu ruang dan refrigerator terhadap angka lempeng total bakteri dan adanya bakteri Salmonella sp. Jurnal Biosains. 4 (1): 23-31. DOI: https://doi.org/10.24114/jbio.v4i1.9452
Ernawati, F., Nelis, I., Nunung, N., Ema, S., Dian, S., Ayu, YA. dan Mutiara, P. 2018. Nilai ph dan kualitas zat gizi makro daging beku, dingin dan segar pada pasar tradisional dan pasar swalayan. The Journal of Nutrition and Food Research 41 (1): 21–30. DOI: https://doi.org/10.22435/pgm.
Fathurrohman, M. A., I. N. T. Ariana dan I. N. S. Miwada. 2021. Masa simpan daging broiler pasca-pemeliharaan di dalam closed house ditinjau dari aspek kualitas kimia-fisik. Jurnal Peternakan Tropika. 10 (2): 308 – 320.
DOI : https://doi.org/10.24843/JPT
Glamoclija N., M. Starcevic, J. Janjic, J. Ivanovic, M. Boskovic, J. Djordjevic, R. Markovic dan M. Z. Baltic. 2015. The effect of breed line and age on measurements of pHvalue as meat quality parameter in breast muscles (M. pectoralis major) of broiler chicken. Science Direct. 5:89-92. https://doi.org/10.1016/j.profoo.2015.09.023
Dewi S. H. C. 2012. Populasi Mikroba dan Sifat Fisik Daging Sapi Beku Selama Penyimpanan. Jurnal AgriSains. 3 (4) : 1 – 12
Husak R L , J G Sebranek, K Bregendah. 2008. A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value. Poultry Science. 87 (11) :2367-2376. DOI: 10.3382/ps.2007-00294
Jaelani, A. S. Dharmawati dan Wanda. 2014. Berbagai lama penyimpanan daging ayam broiler segar dalam kemasan plastik pada lemari es (suhu 4ºC) nan pengaruhnya terhadap sifat fisik dan organoleptik. J. Ziraa’ah. 39 (3): 119- 128. DOI: http://dx.doi.org/10.31602/zmip.v39i3.84
Lapase, O. A.; ., G. Jajang, dan T. Wiwin. 2016. Kualitas Fisik (Daya Ikat Air , Susut Masak , dan Keempukan) Daging Paha Ayam Sentul akibat Lama Perebusan. Sumedang: Universitas Padjadjaran. Diakses dari: http://jurnal.unpad.ac.id/ejournal/article/view/10205
Pestariati. 2002. Pengaruh Lama Penyimpanan Daging Ayam pada Suhu Refrigerator terhadap Jumlah Total Kuman Salmonela Sp, Kadar Protein dan Derajat Keasaman. Surabaya: Universitas Airlangga. Diakses dari: http://repository.unair.ac.id/34879/12/jiptunair-gdl-s2-2003
Rahardjo, A. H. D., K. Widayaka dan T. Sukmaningsih. 2022. Kualitas fisik dan mikrobiologi daging itik pada perendaman dingin dengan waktu berbeda. Prosiding Seminar Teknologi dan Agribisnis Peternakan IX. Fakultas Peternakan. Universitas Jenderal Soedirman: 393-399.
Risnajati, D. 2010. Pengaruh lama penyimpanan dalam lemari es terhadap pH, daya ikat air, dan susut masak karkas broiler yang dikemas plastik polyethylen. Jurnal Ilmiah Ilmu-Ilmu Peternakan. 13 (6): 309-315. DOI: https://doi.org/10.22437/jiiip.v0i0.119
Sams, A. R. 2001. Poultry Meat Processing. CRC Press, Washington D. C.
Sangadji, I., Jurianto dan M. Rijal. 2019. Lama penyimpanan daging ayam broiler terhadap kualitasnya ditinjau dari kadar protein dan angka lempeng total bakteri. Jurnal Biology Science & Education. 8 (1): 47-58. DOI: https://doi.org/10.33477/bs.v8i1.846
Soeparno. 2009. Ilmu dan Teknologi Daging. Gadjah Mada University Press. Yogyakarta. 6; 152-156; 289-290; 297–299.
Steel, R. G. D. dan J. H. Torrie. 1995. Prinsip dan Prosedur Statistik Suatu Pendekatan Biometrik. Terjemahan Bambang Sumantri. Gramedia Pustaka Utama. Jakarta.
United States Department of Agriculture (USDA). 2009. Temperatures and chilling and freezing procedures. 9 CFR 381.66 Office of the Federal Register, National Archives and Records Administration, Washington DC.
Van L., R.L.J.M., C.H. Liu, M.O. Smith, and L H.D. Loveday. 2000. Characteristics of pale, soft, exudative broiler breast meat. Poultry Science 79:1057–1061. DOI: 10.1093/ps/79.7.1057
Zhuang, H., B. C. Bowker, R. J. Buhr, D. V. Bourassa, and B. H. Kiepper. 2013. Effects of Broiler Carcass Scalding and Chilling Methods on Quality of Early-deboned Breast Fillets. Poultry Science 92:1393-1399. http://dx.doi.org/10.3382/ps.2012-02814