PENGARUH VARIASI WAKTU OZONISASI DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK FISIKA, KIMIA, DAN SENSORIS  PADA DAGING AYAM BROILER (Gallus domesticus)

Sigit Prabawa; D. K. Ramadhanty Putri; Kawiji Kawiji; Bara Yudhistira

doi:10.29303/jrpb.v9i2.277

PENGARUH VARIASI WAKTU OZONISASI DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK FISIKA, KIMIA, DAN SENSORIS PADA DAGING AYAM BROILER (Gallus domesticus)

Authors

Sigit Prabawa , D. K. Ramadhanty Putri , Kawiji Kawiji , Bara Yudhistira

DOI:

10.29303/jrpb.v9i2.277

Published:

2021-09-28

Issue:

Vol. 9 No. 2 (2021): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

Keywords:

ayam broiler, daging ayam, ozonisasi, penyimpanan beku, penyimpanan dingin

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Prabawa, S., Putri, D. K. R., Kawiji, K., & Yudhistira, B. (2021). PENGARUH VARIASI WAKTU OZONISASI DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK FISIKA, KIMIA, DAN SENSORIS PADA DAGING AYAM BROILER (Gallus domesticus). Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 9(2), 168–184. https://doi.org/10.29303/jrpb.v9i2.277

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Abstract

Ayam broiler (Gallus domesticus) merupakan jenis ternak yang banyak dikembangkan sebagai sumber pemenuhan kebutuhan protein hewani. Namun, karena merupakan bahan segar dan memiliki kandungan air yang tinggi, daging ayam broiler rentan terhadap kebusukan yang disebabkan oleh mikroba. Perlakuan dengan ozon dan suhu penyimpanan mampu mempertahankan kualitas daging ayam ditinjau dari kualitas fisika, kimia, dan sensoris. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan ozonisasi dan suhu penyimpanan terhadap sifat fisika, kimia, dan sensoris daging ayam broiler. Variasi waktu perendaman, yaitu 5, 10, dan 15 menit, sedangkan untuk variasi penyimpanan yaitu 10Â°C dan -6Â°C. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap Faktorial (RALF) dan analisis lanjutan menggunakan DMRT. Hasil yang didapatkan adalah perlakuan ozon dan suhu beku efektif dalam mengurangi nilai drip loss namun meningkatkan susut masak, menurunkan atribut warna, mengurangi nilai a_w, mempertahankan nilai pH, mempertahankan laju kenaikan TBARS dan TVB-N mempertahankan nilai kesukaan konsumen. Perlakuan paling efektif untuk daging ayam yaitu dengan perendaman selama 15 menit dan penyimpanan dengan suhu -6Â°C mampu mempertahankan drip loss, a_w, pH, TBARS, TVB-N, dan sensoris dari daging ayam.

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PENGARUH VARIASI WAKTU OZONISASI DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK FISIKA, KIMIA, DAN SENSORIS PADA DAGING AYAM BROILER (Gallus domesticus)

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