Stabilitas Mutu Daging Ayam Broiler yang diberi Perlakuan Pencucian Berbeda selama Penyimpanan Beku

Abstract

Penelitian ini bertujuan menganalisis karakteristik fisikokimia, kadar malondialdehida (MDA), dan cemaran mikrobiologi daging ayam broiler yang diberi perlakuan metode pencucian berbeda serta disimpan beku selama 30 hari. Sebanyak 30 sampel daging dada ayam broiler diberi lima perlakuan pencucian, yaitu tanpa pencucian (kontrol); dicuci air keran tanpa bilasan air minum kemasan dan tanpa pengeringan tisu; dicuci air keran tanpa bilasan, dikeringkan tisu; dicuci air keran, dibilas air minum kemasan tanpa pengeringan; serta dicuci air keran, dibilas, dan dikeringkan tisu. Sampel kemudian dikemas dan disimpan pada suhu -18 °C selama 0 atau 30 hari. Hasil penelitian menunjukkan bahwa metode pencucian tidak memengaruhi karakteristik fisikokimia, kecuali drip loss dan daya ikat air (DIA), namun masih dalam batas normal. Penyimpanan selama 30 hari menghasilkan drip loss yang menurunkan susut masak dan DIA, serta nyata (p < 0,05) menurunkan total bakteri, tetapi masih melampaui batas maksimum. Secara umum, metode pencucian tidak menurunkan mutu fisikokimia daging ayam broiler, namun juga tidak mengurangi cemaran mikroba awal.

This study aimed to analyzed the physicochemical characteristics, malondialdehyde (MDA) content, and microbiological contamination of broiler chicken meat subjected to different washing methods and frozen storage for 30 days. Thirty broiler chicken breast samples were assigned to five washing treatments: no washing (control); washed with tap water only; washed with tap water and dried with tissue; washed with tap water followed by a bottled drinking water rinse; and washed, rinsed, and tissue-dried. Samples were packaged and stored at -18 °C for 0 or 30 days. Washing methods did not affect the physicochemical characteristics, except for drip loss and water-holding capacity (WHC), which remained within the normal range. Frozen storage for 30 days increased drip loss, reduced cooking loss and WHC, and significantly (p < 0.05) decreased the total bacterial count, although it remained above the maximum permissible limit. Overall, the washing methods did not impair the physicochemical quality of broiler chicken meat but were ineffective in reducing the initial microbial contamination.