Pengaruh Perbedaan Waktu Penyimpanan Daging Ayam terhadap Parameter Kimia Produk Sosis setelah Pemasakan

Abstract

Daging ayam merupakan bahan pangan hewani yang mudah mengalami penurunan kualitas selama penyimpanan sehingga berpotensi memengaruhi mutu produk olahan. Pada pengolahan sosis sebagai produk emulsi daging, kualitas bahan baku perlu dikendalikan karena berpengaruh terhadap parameter kimia sebagai indikator mutu produk. Penelitian ini bertujuan menganalisis pengaruh lama penyimpanan daging ayam sebelum pengolahan terhadap kadar air, kadar lemak, dan pH sosis ayam setelah pemasakan. Penelitian dilaksanakan di PT Madusari Nusaperdana pada 15 Desember 2025 hingga 6 Februari 2026 menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan lama penyimpanan (16, 19, dan 22 jam) serta empat ulangan. Sampel dianalisis pada empat tahap pengolahan melalui pengujian kadar air, kadar lemak, dan pH sesuai metode SNI. Hasil penelitian menunjukkan bahwa lama penyimpanan berpengaruh nyata terhadap kadar air dan pH (p<0.05), tetapi tidak berpengaruh nyata terhadap kadar lemak (p>0.05). Meskipun demikian, seluruh perlakuan masih menghasilkan nilai kadar air, kadar lemak, dan pH yang memenuhi standar mutu sehingga sosis yang dihasilkan tetap layak dikonsumsi dan memenuhi kriteria perusahaan.

Chicken meat is an animal-based food product that is highly susceptible to quality deterioration during storage, which may affect the quality of processed products. In sausage production as an emulsified meat product, the quality of raw materials must be controlled because it influences chemical parameters that serve as indicators of product quality. This study aimed to analyze the effect of chicken meat storage duration prior to processing on the moisture content, fat content, and pH of cooked chicken sausage. The study was conducted at PT Madusari Nusaperdana from December 15 2025, to February 62026, using a Completely Randomized Design (CRD) with three storage-duration treatments (16, 19, and 22 hours) and four replications. The results showed that storage duration had a significant effect on moisture content and pH (p < 0,05), but had no significant effect on fat content (p > 0,05). Nevertheless, all treatments produced moisture content, fat content, and pH values that met the established quality standards, indicating that the resulting chicken sausages remained safe for consumption and complied with the company's quality requirements.