Evaluasi karakteristik fisik, komposisi kimia dan kualitas mikrobia karkas ayam broiler beku yang beredar di pasar tradisional Halmahera Utara-Maluku Utara

MATULESSY, Dellen Naomi, Ir. Edi Suryanto, M.Sc.,Ph.D

2010 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengevaluasi kualitas karkas broiler beku yang beredar di pasar tradisional Halmahera Utara. Pengambilan sampel dilakukan di tiga pasar tradisional yang menjual ayam broiler beku, pada lima pedagang, masing-masing pedagang diambil tiga karkas dengan tiga kali ulangan. Sifat makroskopis digunakan tujuh orang panelis untuk menilai 14 ekor karkas pada masing-masing pedagang. Parameter yang diamati adalah : sifat makroskopis meliputi : konformasi, perdagingan, perlemakan, keutuhan, perubahan warna, kebersihan dan bau/aroma karkas. Sifat fisik meliputi : pH, susut masak, daya ikat air dan keempukan. Komposisi kimia meliputi : kadar air, kadar lemak dan kadar protein. Kualitas mikrobia meliputi total mikrobia, bakteri Coliform dan Escherichia coli. Data sifat makroskopis dinilai berdasarkan acuan Standar Nasional, dilakukan analisis deskriptif, data hasil pengujian kualitas fisik, kimia dan kualitas mikroba dilakukan analisis variansi rancangan acak lengkap pola searah, bila terdapat perbedaan antara pedagang maka dilanjutkan dengan metode Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa rerata sifat makroskopis : konformasi, perdagingan, perlemakan, keutuhan, perubahan warna, kebersihan dan warna karkas broiler beku memperoleh skor I, berturut-turut adalah 40,41, 38,16, 36,53, 50,41, 49,80,49,59, dan 50,82%. Bau/aroma karkas memperoleh skor II adalah 63,47%. Rerata analisis pH 6,16, susut masak 21,72% , daya ikat air 23,01%, dan keempukan 2,81. Kadar air daging 71,93%, kadar lemak 2,50% dan Protein 20,11%. Rerata analisis total mikrobia 7,1x105 cfu/g, dan E.coli 0,8x101 cfu/g, antara pedagang berbeda tidak nyata. Rerata coliform 7,1x101cfu/g menunjukan perbedaan nyata (P<0,05). Kesimpulan dari penelitian ini adalah karkas broiler beku yang beredar di Halmahera Utara berdasarkan karakteristik fisik, komposisi kimia dan kualitas mikrobia karkas ayam broiler beku yang dijual para pedagang pada umumnya tidak berbeda dan belum mengalami perubahan.

The research aimed to evaluate quality of frozen broiler carcass sold in traditional markets of North Halmahera. Samples were taken from three traditional markets selling frozen broiler on five traders, from each trader was taken three carcasses with three replications. Macroscopic observation was done by seven panelists to asses 14 carcasses from each trader. Parameters measured included carcass macroscopic characteristic from conformation, fleshing, fat covering, wholeness, discoloration, defeathering, color and aroma of carcass. Meat physical including pH, cooking loss, water holding capacity and tenderness. Chemical composition including water content, fat content, and protein content and microbial quality consisting of total microbial, coliform and Escherichia coli bacteria. Macroscopic characteristic data was assessed based on National Standard reference, test was analyzed description, while results of physical quality, chemical and microbial quality test was analyzed using one way complete random design variance. Difference between the traders, were tested using Duncan’s New Multiple Range Test (DMRT). The results showed that the average macroscopic properties conformation, fleshing, fat covering, wholeness, discoloration, defeathering and the color of frozen broiler carcasses a score of I, were 40,41,38,16, 36,53, 50,41, 49,80, 49,59, 50,82%. Quality factor of the aroma/odor of a carcass scores II was 63,47%. Average pH was 6,16, cooking loss was 21,72%, water holding capacity was 23,01%, and tenderness 2,81. Meat water content 71.93%, lipid content 2.50% and 20.11% protein. The mean total microbial analysis 7,1x105 cfu/g, and E.coli 0,8x101 cfu/g, not significantly different between the traders. Mean coliform 7,1x101cfu/ g showed a significant difference (P <0.05). The conclusion of this research was that assessmant of frozen broiler carcass being sold in the traditional markets of North Halmahera based on physical characteristics, chemical composition and microbial quality of frozen broiler carcasses in general were no different and had not shown any changes.

Kata Kunci : Pasar tradisional, Broiler beku, Karakteristik fisik, Komposisi kimia, Kualitas mikrobia