Kualitas Fisik, Mikrobiologis, dan Organoleptik Daging Ayam Broiler pada Pasar Tradisional di Bogor

Hajrawati, Hajrawati; Fadliah, M; Wahyuni, Wahyuni; Arief, Irma Isnafia

doi:10.29244/jipthp.4.3.386-389

Cited by 32 publications

(29 citation statements)

References 5 publications

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“…It was lower than the report from Kholifah et al (2016) in Samarinda City, Indonesia, but higher than Naik et al (2015) in India and Alali et al (2012) in Russia. Hajrawati et al (2016) reported that the intrinsic parameters of chicken carcasses in the Indonesian market were 0.84-0.85 for water activity and 6.00-6.37 for pH. This condition is suitable for Salmonella spp.…”

Section: Resultsmentioning

confidence: 96%

Prevalence of Salmonella contamination in processing chain of selected chicken based side dishes

Novera¹,

Rahayu²,

Kusumaningrum³

et al. 2020

Food Res.

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This study was aimed to determine the prevalence, the level and the main contributing factors to contamination of Salmonella spp. in four selected chicken-based side dishes prepared for the school canteens. One hundred and seven samples were collected from four different food processing chains, i.e. fried chicken with precooking, fried chicken without precooking, breaded fried chicken, and sauced chicken. Salmonella contamination was determined by the most probable number (MPN) and confirmed with polymerase chain reaction. Salmonella spp. were detected in 8 of 21 chicken cuts samples (360-920 MPN/g) and in 4 of 30 end products samples (0.61-3 MPN/g). The fact that Salmonella was still found at the end product indicated that cross-contamination and/or inadequate heating process likely occurred. Besides the chicken cuts, the contributing factors to the Salmonella contamination were water (4 of 17 samples) and seasonings (8 of 13 samples). To ensure the safety of chicken-based side dishes prepared for the school canteen, adequate cooking process must be performed by all food handlers. The results of this study might contribute to analysing the risk of salmonellosis in Indonesia.

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Section: Resultsmentioning

confidence: 96%

Prevalence of Salmonella contamination in processing chain of selected chicken based side dishes

Novera¹,

Rahayu²,

Kusumaningrum³

et al. 2020

Food Res.

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“…Cinnamon, gotu kola and their combination had the same effect on the texture of pectoral meat in quail. Hajrawati et al (2016) stated that the texture of the meat is influenced by feed besides being also influenced by age, activity, and gender. This is indicated by the condition of meat that is almost the same in each treatment, which is chewy.…”

Section: Resultsmentioning

confidence: 99%

“…The difference in myoglobin is caused by the type of fiber in the muscle (Suman & Joseph, 2013;Yin et al, 2011;Genchev et al, 2008). Hajrawati et al (2016) stated that the color of poultry meat is influenced by several factors such as age, sex, taxon, cage environment, cutting environment, conditions before cutting, cutting and storage conditions, intramuscular fat, meat water content and feed. Qiao et al (2011) stated that the color of meat is influenced by the water content and pH of the meat.…”

Section: Resultsmentioning

confidence: 99%

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Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat

et al. 2019

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Cholesterol in quail meat is one of the factors causing consumers to control consumption of quail meat. On the other hand, the antioxidant content in quail meat could attracts the consumers. Cinnamon (Cinnamomum sp.) bark and gotu kola (Centella asiatica) leaves are medicinal plants that contain many polyphenol compounds. The objective of this study was to obtain the most optimum formula made from cinnamon and gotu kola as a feed supplement to produce the quail meat which has low cholesterol but rich in antioxidants. This study used a completely randomized design which consisting of six groups with three replications. The six groups included one control (P0), 5 treatments consisted of 5% cinnamon (P1), 5% gotu kola (P2), combination of cinnamon and gotu kola powder with ratio 5%:5% (P3), 5%:10% (P4) and 10%:5% (P5). The results showed that food supplements made from cinnamon bark and gotu kola leaves could increase the body weight, antioxidant levels, and reduce cholesterol levels in quail meat. Cinnamon as feed supplement with a concentration of 5% or a combination of cinnamon and gotu kola with a ratio of 5%: 10% provided the best effect on antioxidants and cholesterol level in meat. The use of cinnamon and gotu kola supplementation to produce high antioxidant and low cholesterol of quail met have not studied yet. The result of the study would be beneficial for developing the healthy, safe and good quality of quail meat.

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“…Nilai pH tersebut berada sedikit lebih tinggi dari penelitian Hajrawati et al (2016) Kondisi visual daging dipengaruhi oleh adanya white striping yang merepresentasikan kondisi kerusakan daging yang berdampak pada penentu preferensi konsumen terhadap daging ayam. Pada penelitian ini, dimensi lebar white striping signifikan lebih besar pada zona penempatan ayam lebih jauh dari inlet dan kandang lebih pendek namun signifikan lebih kecil pada penempatan ayam zona 4 dan kandang lebih panjang.…”

Section: Kualitas Fisik Dagingunclassified

Signifikasi Kualitas Daging Ayam Broiler Siap Konsumsi Berdasarkan pada Pengaturan Setting Zona Produksi di dalam Panjang Closed House Berbeda di Musim Kemarau

Alifia¹,

Sarjana²,

Muryani³

2020

J. Apl. Teknol. Pang.

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Penelitian ini bertujuan untuk mengkaji perubahan kualitas daging ayam broiler akibat peningkatan mikroklimatik amonia pada zona penempatan ayam dan panjang kandang di musim kemarau. Materi yang digunakan yaitu 600 ekor DOC broiler unsexed. Parameter yang diamati adalah kualitas daging ayam yang meliputi pH, Water Holding Capacity (WHC), kadar air, kadar lemak, kadar protein dan ukuran white striping. Parameter makroklimat, mikroklimat, mikroklimatik amonia dan Heat Stres Index (HSI) pada setiap zona juga diamati sebagai gambaran kondisi penelitian. Hasil penelitian menunjukkan bahwa zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimplikasi terhadap perubahan mikroklimat dan peningkatan mikroklimatik amonia. Hasil penelitian juga menunjukkan terdapat interaksi antara zona penempatan ayam dan panjang kandang. Nilai pH dada dan kadar air paha yang ditempatkan pada zona penempatan lebih jauh dari inlet signifikan lebih rendah. Nilai pH paha dan kadar air dada tidak mengalami perubahan signifikan akibat zona penempatan lebih jauh dari inlet dan kandang dengan panjang 60 m namun signifikan lebih rendah pada penempatan ayam zona 4 dan kandang 120 m. Sebaliknya, dimensi lebar white striping signifikan lebih besar pada zona penempatan ayam lebih jauh dari inlet dan pada kandang 60 m. Kandang dengan panjang 120 m signifikan memiliki WHC dan kadar lemak dada lebih rendah. Disimpulkan dari penelitian ini, zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimpilkasi pada peningkatan mikroklimatik amonia sehingga dapat menurunkan kualitas fisik dan kimiawi daging ayam broiler.Changes in Broiler Meat Quality due to Increased Microclimatic Ammonia in Chicken Placement Zone and House Length Differences in the Dry Season Abstract The aim of this research is to examine changes in broiler meat quality due to placement zone and length of farm in the dry season. Six hundred DOC broilers unsexed were used in this research. The parameters were meat quality, i.e. pH, Water Holding Capacity (WHC), water content, fat content, protein content, and size of white striping. The parameters of macroclimate, microclimate, microclimatic ammonia, and Heat Stress Index (HSI) in each zone were also observed. As found in the research, the farther zone from the inlet and the longest house, the higher microclimatic ammonia. The results showed that there was interaction between chicken placement zone and house length differences. The chicken placement zone farther from the inlet had significantly lower breast pH and thigh water content. No significant changes on thigh pH value and breast water content upon the placement zone farther from the inlet and house of 60 m length, but significantly lower in the chicken placement of zone 4 and the house with 120 m of length. Whereas the width dimensions of white striping were significantly greater in the placement zones of chickens farther from the inlet with 60 m of house length. The 120 m house length was significantly having a lower WHC and fat content on breast meat. As conclusion, chicken placement in farther zone from inlet and longer house had implications on the increase of microclimatic ammonia, which led to decrease the physical and chemical broiler chicken meat quality.

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Kualitas Fisik, Mikrobiologis, dan Organoleptik Daging Ayam Broiler pada Pasar Tradisional di Bogor

Cited by 32 publications

References 5 publications

Prevalence of Salmonella contamination in processing chain of selected chicken based side dishes

Prevalence of Salmonella contamination in processing chain of selected chicken based side dishes

Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat

Signifikasi Kualitas Daging Ayam Broiler Siap Konsumsi Berdasarkan pada Pengaturan Setting Zona Produksi di dalam Panjang Closed House Berbeda di Musim Kemarau

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