PENGARUH PENGGUNAAN SUSU FERMENTASI SEBAGAI AGEN PRESERVASI TERHADAP KUALITAS KIMIA DAN SENSORIS DAGING AYAM BROILER SELAMA PENYIMPANAN PADA SUHU REFRIGERATOR
Fadhila Anjelly, Dr. Ir. Endy Triyannanto, S. Pt., M. Eng., IPM., ASEAN Eng.
2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan susu fermentasi berupa Yakult dan lama penyimpanan terhadap kualitas kimia dan sensoris daging ayam broiler yang dikemas dalam aluminium pouch. Bahan utama yang digunakan dalam penelitian berupa daging ayam broiler dan susu fermentasi berupa Yakult. Perlakuan dalam penelitian antara lain yaitu penambahan Yakult sebanyak 0 (kontrol), 1, 2, 3 botol. Lama penyimpanan dilakukan pada hari ke-0, 5, 10, dan 15 pada suhu refrigerator (4oC). Parameter yang diuji adalah kualitas kimia dan sensoris. Data yang diperoleh dari pengujian kualitas kimia dan sensoris akan dianalisis dengan Rancangan Acak Lengkap (RAL) pola faktorial 4 x 4. Pola faktorial 4 x 4 yaitu dengan 4 jumlah penambahan Yakult yang berbeda dan 4 lama penyimpanan daging. Apabila terdapat hasil uji data yang signifikan maka akan dilanjutkan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT). Data pengujian kualitas sensoris yang diperolah dianalisis menggunakan analisis Friedman. Hasil penelitian menunjukkan bahwa penambahan Yakult berpengaruh nyata (P<0>
This study aims to determine the effects
of adding fermented milk in the form of Yakult and varying storage durations on
the chemical and sensory quality of broiler chicken meat packaged in aluminum
pouches. The main ingredients used were broiler chicken meat and Yakult
fermented milk. Treatments included the addition of 0 (control), 1, 2, or 3
bottles of Yakult. Storage durations were 0, 5, 10, and 15 days at refrigerator
temperature (4?°C). The parameters tested were chemical and sensory quality.
Data from these tests were analyzed using a two?factor Completely
Randomized Design in a 4?×?4 factorial arrangement: four levels of Yakult
addition and four storage durations. If significant differences were found,
further analysis was carried out using Duncan’s Multiple Range Test (DMRT).
Sensory quality data were analyzed using the Friedman test. The results showed
that Yakult addition had a significant effect (P?<?0.05) on chemical quality
(moisture content, protein content, and collagen content) as well as sensory
quality (aroma and texture). Different storage durations had a significant
effect (P?<?0.05) on chemical quality (moisture content, protein content,
and fat content) and on sensory quality. The interaction between Yakult
addition and storage duration was significant (P?<?0.05) for chemical
quality but was not significant for sensory quality. The optimal combination
for preserving chicken meat was found to be the addition of 1 bottle of Yakult and
a storage duration of 10 day.
Kata Kunci : daging ayam broiler, Lactobacillus casei, lama penyimpanan, preservasi, Yakult
