Kualitas Mikrobiologi Karkas Ayam Broiler pada Berbagai Lama Postmortem

Abstract

Carcass of broiler chicken is one of the food products that rich of nutrition, so it is easy to spoiled and contaminated by microorganism. Contamination could be happened at farm, in slaughtering process and after slaughtering process. This research is aimed to study about microbiological changes of Total Plate Count (TPC), Coliforms, existence of Salmonella and pH value from carcass of broiler chicken at the various postmortem time (0, 3, 6, 9 and 12 hour). The method that used is rinse and swab. The observed parameters include, Total Plate Count, Coliforms, existence of Salmonella and pH value. The experiments design that used is Complete Block Randomized Design with 5 treatments and sampling time as group. TPC, Coliforms and pH value were analyzed by ANOVA (Analysis of Variance), and if there is a significant effect, it further analyzed by polynomial orthogonal. Data about existence of Salmonella was analyzed descriptively. The result showed that postmortem time give a significant effect (P< 0.05) for pH value and Coliforms, (P< 0.01) for TPC from surface of carcass and not significant effect for TPC from cavity of carcass. It means that the longer postmortem time, TPC and Coliforms count are increase, but it was decrease to pH value. The pattern that formed from the results is linear function. S. enteritidis is found in cavity broiler chicken carcass during cognition.