Pengaruh Lama Penyimpanan dalam Lemari Es terhadap PH, Daya Ikat Air, dan Susut Masak Karkas Broiler yang Dikemas Plastik Polyethylen

Abstract

The  purpose  of  this  study  was  to  determine  the  extent  of  the  influence  of  storage  time  in  the
refrigerator  to  pH, water  holding  capacity  and  cooking  shrinkage  broiler  carcass  that  is  packaged  and
how long polyethylene plastic storage broiler carcasses packaged in polyethylene plastic refrigerator that
still  shows  good  quality.  The  research method  is  experimental.  Experimental  design  used Completely
Randomized Design (CRD) with four treatments, namely: (P1) = storage for 1 day; (P2) = storage for 2
days; (P3) = storage for 3 days; (P4) = storage for 4 days. Each treatment was repeated 6 times. Observed
variables  are  pH, water  holding  capacit,  and  cooking  shrinkage Data were  analyzed with  analysis  of
variance  and when a treatment effect  followed by Duncan's Multiple range test. Conclusions  from the
results obtained by analysis and discussion of that storage time effect on pH, water holding capacity and
cooking shrinkage. The longer storage, pH and water holding capacity decreased while cooking shrinkage
increased, and broiler carcasses stored in the refrigerator for 4 days the quality is still good.