Karakteristik Fisikokimia dan Sensori Kaldu Sayap Ayam Halal dan Ayam Bangkai

Abstract

Kaldu ayam merupakan produk olahan pangan berbasis ayam yang popular dan berperan sebagai penambah cita rasa dalam berbagai hidangan. Namun, tingginya permintaan terhadap daging ayam dan produk olahannya meningkatkan risiko pemalsuan bahan baku. Penelitian ini bertujuan menganalisis dan mengevaluasi karakteristik fisikokimia dan sensori dari kaldu yang dihasilkan dari sayap ayam halal dan ayam bangkai. Analisis fisikokimia meliputi pengukuran warna, viskositas, total lemak, total protein, total nitrogen, gugus fungsi, asam amino, dan asam lemak. Analisis sensori mencakup aroma ayam, aroma amis, viskositas, warna, kecerahan, kekeruhan dan keberadaan minyak. Hasil penelitian menunjukkan bahwa terdapat perbedaan signifikan antara kedua jenis kaldu parameter warna pada nilai L* dan a* serta asam lemak arakidat (C20:0), serta atribut sensori seperti aroma ayam, aroma amis, warna dan keberadaan minyak. Temuan ini menunjukkan bahwa karakteristik kaldu ayam sangat dipengaruhi oleh kualitas bahan baku, serta dapat menjadi dasar dalam mendeteksi keaslian dan kehalalan produk kaldu ayam.

Chicken broth is a popular chicken-based processed food product and plays a role in enhancing the flavor of various dishes. However, the high demand for chicken meat and its processed products increases the risk of counterfeiting raw materials. This study aims to analyze and evaluate the physicochemical and sensory characteristics of broth produced from halal chicken wings and carcasses. Physicochemical analysis included measurements of color, viscosity, total fat, total protein, total nitrogen, functional groups, amino acids, and fatty acids. Sensory analysis included chicken aroma, fishy aroma, viscosity, color, brightness, turbidity, and the presence of oil. The results showed that there were significant differences between the two types of broth in color parameters such as L* and a* values and arachidic fatty acid (C20:0), as well as sensory attributes such as chicken aroma, fishy aroma, color, and the presence of oil. These findings indicate that the characteristics of chicken broth are strongly influenced by the quality of the raw materials and can be used as a basis for detecting the authenticity and halal status of chicken broth products.