Kualitas Fisik Daging Dada Ayam Broiler yang Didinginkan dalam Refrigerator Sebelum Penyimpanan Beku
Physical Quality of Broiler Chicken Breast Meat Cooled in The Refrigerator Before Frozen Storage
DOI:
https://doi.org/10.22437/jiiip.v27i2.37020Keywords:
Meat chicken broilers, cooling, freezing, quality physiqAbstract
Background: Broiler chicken meat has high nutritional content that makes it susceptible to damage due to the growth and development of microorganisms, which thrive in its nutrient-rich environment. Purpose: The objective of this study aims at determining the impact of refrigerated storage duration prior to frozen storage on the physical quality of broiler chicken breast meat (pH, water binding capacity, and cooking loss). Methods: This study was conducted using a Completely Randomized Design (CRD) with 4 (four) treatments and 5 (five) replications. The research treatment was the cooling of chicken breast meat before freezing. The cooling periods were as follows: frozen without direct cooling (P0); 2 hours cooling (P1); 4 hours cooling (P2); 6 hours cooling (P3). The physical quality measurements included pH, water binding capacity, and cooking loss. The data obtained were analyzed by Analysis of Variance (ANOVA) and the results that had a significant effect were further tested by Duncan's Multiple Range Test (DMRT). Results: The refrigeration treatment had a significant impact on the pH values, water binding capacity, and cooking loss values (P<0.05). The pH values, water binding capacity, and cooking loss values were the highest in P0 (without cooling), which underwent no cooling prior to freezing. Conclusion: The duration of the refrigeration period prior to freezing had significant impacts such as a decrease in pH values, an increase in water binding capacity, and a decrease in cooking loss values of the broiler chicken breast meat. The application of a six-hour refrigeration period prior to frozen storage was observed to produce pH values, water binding capacity, and cooking loss values that remained within the range of good physical quality of broiler chicken breast meat.
Downloads
References
Amalo, F. (2019). Identifikasi Daging Ayam Broiler Dengan Pengamatan Struktur Histologis Identification of Broiler Meat With Histological Methods. JURNAL KAJIAN VETERINER, 5(1), 11-20. https://doi.org/10.35508/jkv.v5i1.1021
AOAC (Association Official Analitycal Chemistry). 2005. Official Method of Analysis. 18th Edition. Maryland (USA): AOAC Internasional
Badan Standardisasi Nasional (BSN). 2009. SNI 7388:2009 tentang Batas maksimum cemaran mikroba dalam pangan. Departemen Pertanian, Jakarta.
Edi, S. dan R. S. N. Rahmah. 2018. Pengaruh lama penyimpanan daging ayam pada suhu ruang dan refrigerator terhadap angka lempeng total bakteri dan adanya bakteri Salmonella sp. Jurnal Biosains. 4 (1): 23-31. https://doi.org/10.24114/jbio.v4i1.9452
Fathurrohman, M. A., I. N. T. Ariana dan I. N. S. Miwada. 2021. Masa simpan daging broiler pasca-pemeliharaan di dalam closed house ditinjau dari aspek kualitas kimia-fisik. Jurnal Peternakan Tropika. 10 (2): 308 – 320. https://doi.org/10.24843/JPT
Glamoclija N., M. Starcevic, J. Janjic, J. Ivanovic, M. Boskovic, J. Djordjevic, R. Markovic dan M. Z. Baltic. 2015. The effect of breed line and age on measurements of pHvalue as meat quality parameter in breast muscles (M. pectoralis major) of broiler chicken. Science Direct. 5:89-92. https://doi.org/10.1016/j.profoo.2015.09.023
Husak R L , J G Sebranek, K Bregendah. 2008. A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value. Poultry Science. 87 (11) :2367-2376. 10.3382/ps.2007-00294
Jaelani, A. S. Dharmawati dan Wanda. 2014. Berbagai lama penyimpanan daging ayam broiler segar dalam kemasan plastik pada lemari es (suhu 4ºC) nan pengaruhnya terhadap sifat fisik dan organoleptik. J. Ziraa’ah. 39 (3): 119- 128. DOI: http://dx.doi.org/10.31602/zmip.v39i3.84
James, C., Vincent, C., De Andrade Lima, T. I., and James, S. J. 2006. The primary chilling of poultry carcasses - A review. International Journal of Refrigeration. 29 (6): 847-862. https://doi.org/10.1016/j.ijrefrig.2005.08.003
Kaewthong, P., L. Pomponio, J. R. Carrascal, S. Knochel, S. Wattanachant and A. H. Karlsson. 2019. Changes in the quality of chicken breast meat due to superchilling and temperature fluctuations during storage. Journal of Poultry Science. 56 (4): 308-317. doi: 10.2141/jpsa.0180106
Pratama, A. W., I. S. Setiasih dan S. D. Moody. 2019. Perbedaan penurunan nilai a*, b* dan L* pada daging ayam broiler (Gallus domesticus) akibat ozonasi dan perebusan. Pasundan Food Technology Journal. 6 (2): 86-90. https://doi.org/10.23969/pftj.v6i2.1327
Prayitno, A. H., E. Suryanto dan Zuprizal. 2010. Kualitas fisik dan sensoris daging ayam broiler yang diberi pakan dengan penambahan ampas Virgin Coconut Oil. Buletin Peternakan. 34 (1): 55-63. DOI: https://doi.org/10.22437/jiiip.v24i1.12727
Prayoga, A. H., E. Hendalia dan Noferdiman. 2021. Kualitas fisik dan organoleptik daging ayam broiler yang diberi ransum berbasis pakan lokal berprobiotik. Jurnal Ilmiah Ilmu-Ilmu Peternakan. 24 (1): 66-76. https://doi.org/10.22437/jiiip.v24i1.12727
Rahardjo, A. H. D., K. Widayaka dan T. Sukmaningsih. 2022. Kualitas fisik dan mikrobiologi daging itik pada perendaman dingin dengan waktu berbeda. Prosiding Seminar Teknologi dan Agribisnis Peternakan IX. Fakultas Peternakan. Universitas Jenderal Soedirman: 393-399.
Sams, A. R. 2001. Poultry Meat Processing. CRC Press, Washington D. C.
Sangadji, I., Jurianto dan M. Rijal. 2019. Lama penyimpanan daging ayam broiler terhadap kualitasnya ditinjau dari kadar protein dan angka lempeng total bakteri. Jurnal Biology Science & Education. 8 (1): 47-58. DOI: https://doi.org/10.33477/bs.v8i1.846
Setiawan, B., Syawalludin dan Eko Sutopo. 2019. Perancangan cold box pada sistem pendingin daging sapi dengan kapasitas 50 kg. Prosiding Seminar Nasional Sains dan Teknologi. Fakultas Teknik Universitas Muhammadiyah Jakarta: 1-10.
Soeparno. 2009. Ilmu Nutrisi dan Gizi Daging. Gadjah Mada University Press, Yogyakarta.
Steel, R. G. D. dan J. H. Torrie. 1995. Prinsip dan Prosedur Statistik Suatu Pendekatan Biometrik. Terjemahan Bambang Sumantri. Gramedia Pustaka Utama. Jakarta.
Tatli. I. Seven., M. Yilmaz dan U. G. Simsek. 2007. The effects of turkish propolis on growth and carcass characteristics in broilers under heat stress. Animal Feed Science and Technology. 146 (2): 137-148. https://doi.org/10.1016/j.anifeedsci.2007.11.003
Tridarmawan, H. 2018. Jenis dan lama penyimpanan dingin terhadap karakteristik surimi dari ikan patin (P. hypophthalamus). Jurnal Edible. 6 (1): 33-39. https://doi.org/10.32502/jedb.v7i1.1654
United States Department of Agriculture (USDA). 2009. Temperatures and chilling and freezing procedures. 9 CFR 381.66 Office of the Federal Register, National Archives and Records Administration. Washington DC.
Van L., R.L.J.M., C.H. Liu, M.O. Smith, and L H.D. Loveday. 2000. Characteristics of pale, soft, exudative broiler breast meat. Poultry Science 79:1057–1061. 10.1093/ps/79.7.1057
Zhuang, H., B. C. Bowker, R. J. Buhr, D. V. Bourassa, and B. H. Kiepper. 2013. Effects of Broiler Carcass Scalding and Chilling Methods on Quality of Early-deboned Breast Fillets. Poultry Science 92:1393-1399. http://dx.doi.org/10.3382/ps.2012-02814
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Afriani Afriani, Eka Angriani, Abdul Azis
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.