STABILITAS MUTU DAGING AYAM BROILER YANG DIBERI PERLAKUAN PENCUCIAN BERBEDA SELAMA PENYIMPANAN SUHU DINGIN

Abstract

Penelitian ini bertujuan menganalisis pengaruh metode pencucian berbeda terhadap stabilitas mutu daging dada ayam broiler selama penyimpanan dingin. Daging dada ayam diberi lima metode pencucian, yaitu: kontrol (tanpa pencucian); pencucian menggunakan air keran tanpa dibilas air siap minum dan tanpa dikeringkan; pencucian menggunakan air keran tanpa dibilas air siap minum dan dikeringkan; pencucian menggunakan air keran, dibilas air siap minum dan tanpa dikeringkan; pencucian menggunakan air keran, dibilas air siap minum dan dikeringkan. Daging dikemas plastik dan disimpan pada suhu dingin (2 °C) selama 0 dan 5 hari. Hasilnya menunjukkan bahwa seluruh metode pencucian tidak menurunkan mutu fisikokimia daging ayam. Faktor lama penyimpanan suhu dingin menghasilkan peningkatan kadar MDA hingga melampaui batas ambang tercium aroma tengik. Metode pencucian berbeda tidak memengaruhi angka total bakteri. Seluruh metode pencucian dapat digunakan untuk mengeliminasi cemaran fisik tanpa menurunkan mutu fisikokimia dengan meminimalkan risiko oksidasi yang dapat terjadi selama penyimpanan suhu dingin.

This study aims to analyze the effect of different washing methods on the quality stability of broiler chicken breast meat during cold storage. The chicken breast meat was subjected to five washing methods, namely: control (no washing); washing with tap water without rinsing with potable water and without drying; washing with tap water without rinsing with potable water but with drying; washing with tap water, rinsing with potable water, and without drying; and washing with tap water, rinsing with potable water, and with drying. The meat was packaged in plastic and stored at a cold temperature (2 °C) for 0 and 5 days. The results showed that none of the washing methods reduced the physicochemical quality of the chicken meat. The duration of cold storage caused MDA levels to rise beyond the threshold at which a rancid odor becomes detectable. The different washing methods did not affect the total bacterial count. All washing methods can be used to remove physical contaminants without reducing physicochemical quality, thereby minimizing the risk of oxidation that may occur during cold storage.