Karakteristik Daging Ayam IPB-D1 dengan Metode Penyimpan yang Berbeda

Abstract

NABILLA YUNITA CAHYANI. Karakteristik Daging Ayam IPB-D1 dengan Metode Penyimpan yang Berbeda. Dibimbing oleh ZAKIAH WULANDARI dan NIKEN ULUPI. Kualitas daging ayam akan tetap mengalami penurunan seiring dengan lamanya penyimpanan meskipun sudah dikemas dan disimpan pada suhu rendah. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan mikrobiologi daging ayam IPB-D1 pada lama penyimpanan yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) nonfaktorial dengan perlakuan lama penyimpanan (0, 4, 8, dan 12 hari) dalam suhu berbeda (refrigerator dan freezer). Analisis meliputi karakteristik fisikokimia (pH, aktivitas air (aw), kadar air, dan susut masak), dan mikrobiologi (Angka Lempeng Total). Hasil penelitian menunjukkan perlakuan lama penyimpanan berpengaruh nyata (p < 0,05) terhadap nilai pH dan susut masak tetapi tidak berpengaruh nyata terhadap nilai aktivitas air (aw), kadar air, dan ALT daging ayam IPB-D1. Daging ayam IPB-D1 memiliki ALT melebihi batas maksimum cemaran miktoba pada 8 hari penyimpanan dalam refrigerator dan 12 hari penyimpanan dalam frezeer. Kata kunci: ayam IPB-D1, daging ayam, lama penyimpanan, suhu penyimpanan.

NABILLA YUNITA CAHYANI. Characteristics of IPB-D1 Chicken Meat with Different Storage Methods. Supervised by ZAKIAH WULANDARI and NIKEN ULUPI. The quality of chicken meat will continue to decrease with the duration of storage even though it has been packaged and stored at low temperatures. This research was aimed to determine the physicochemical and microbiological characteristics of IPB-D1 chicken meat at different storage times. This study used a non-factorial Completely Randomized Design (CRD) with storage time treatments (0, 4, 8, and 12 days) at different temperatures (refrigerator and freezer). The analysis includes physicochemical characteristics (pH, water activity (aw), water content, and cooking loss), and microbiology (Total Plate Count). The results showed that the storage time had a significant effect (p < 0.05) on the pH value and cooking loss but had no significant effect on the water activity (aw), water content and TPC value of IPB-D1 chicken meat. IPB-D1 chicken meat had TPC value exceeding the maximum limit for mycobacterial contamination at 8 days of storage in the refrigerator and 12 days of storage in the freezer. Keywords: chicken carcass, IPB-D1 chicken, storage temperature, storage times