Pengaruh Kombinasi Kemasan Primer-Sekunder dan Lama Penyimpanan Terhadap Kualitas Fisik, Total Plate Count, dan Sensori Ayam Beku

TAUFIQ IKHSAN DITA P, Ir. Rusman, M.P., Ph.D.

2023 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Daging ayam frozen saat ini menjadi pilihan sumber protein hewani bernilai gizi lengkap di pasaran. Guna mengamankan nilai gizi di lakukan pengemasan serta penyimpanan pada suhu dingin. Salah satu teknologi yang belum dikembangkan adalah pengemasan dengan kombinasi primer-sekunder. Tujuan pada penelitian ini yaitu mengetahui pengaruh ketebalan bahan pengemas utama yang dikombinasikan dengan kemasan sekunder shrink film, terhadap kualitas fisik, total bakteri dan sensoris ayam beku selama penyimpananpada suhu -18 derajat Celcius, Penelitian ini dilakukan dengan menggunakan bahan baku berupa karkas utuh ayam broiler yang dikemas dengan plastik polyethylene dengan ketebalan (PE 65µm), (PE 75µm ), (PE 105µm ) yang divakum dengan mesin vakum merk Powerpack sebagai kemasan primer dikombinaikan dengan kemasan sekunder berupa plastik jenis shrink film. Pengujian yang dilakukan yaitu uji kualitas fisik berupa uji ph, keempukan, susut masak, dan daya ikat air, uji kimia, total plate count, dan uji sensoris. Data dianalisis menggunakan statistik Two Way Anova pola faktorial dan dilanjutkan dengan uji Duncan Multiple Range apabila terdapat perbedaan hasil. Analisis data sensoris menggunakan metode analisis non-parametrik Friedman. Hasil yang diperoleh pada penelitian ini terhadap kualitas fisik ayam beku seperti pH, nilai daya ikat air, keempukan, susut masak, TPC, dan kualitas sensoris tidak berbeda nyata (P>0,05). Dari hasil penelitian disimpulkan bahwa pengaruh lama penyimpanan dan kombinasin kemasan, TPC, dan uji sensoris pada tiap perlakuan lama penyimpanan dan kombinasi kemasan tidak berpengaruh nyata (P>0,05).

Frozen chicken meat is currently choosed as complete animal protein source on the market. In order to maintain the nutritional value, frozen chickens are pack and storage at cold temperatures. New technology that been developed is packaging with a primary-secondary combination. The aim of this study was to determine the effect of the thickness of the primary packaging thickness combined with secondary shrink film packaging on the physical, total bacterial and sensory quality of frozen chicken during storage at -18 Celcius. This research was conducted using whole chicken carcass as raw material. broiler packed with polyethylene plastic with thickness (PE 65µm), (PE 75µm), (PE 105µm) vacuumed with a Powerpack brand nozzle vacuum machine as primary packaging combined with secondary packaging in the form of shrink film type plastic. Tests carried out were physical quality tests in the form of pH test, tenderness, cooking loss, and water holding capacity, chemical test, total plate count, and sensory test. Data were analyzed using a 3x5 factorial Two Way Anova statistic and continued with the Duncan's Multiple Range test if there were differences in the results then it would be tested by Test. Sensory data analysis uses Friedman's non-parametric analysis method. The results obtained in this study on the physical qualities of frozen chicken such as pH, water holding capacity, tenderness, cooking loss, TPC, and sensory quality were not significantly different (P>0.05). From the results of the study it was concluded that the effect of storage time and packaging combinations, TPC, and sensory tests on each treatment of storage duration and packaging combinations had no significant effect (P> 0.05).

Kata Kunci : Daging ayam, Kualitas fisik, TPC, Sensori