skip to main content

Analisis Kadar pH dan Organoleptik Daging Ayam dengan Metode Vakum dan Non-vakum

Program Studi Teknologi Industri Cetak Kemasan, Jurusan Teknik Grafika dan Penerbitan, Politeknik Negeri Jakarta, Indonesia


Citation Format:
Abstract

Telah dilakukan penelitian mengenai pengaruh jenis material kemasan vakum dan non-vakum terhadap kualitas kadar pH, dan organoleptik daging ayam broiler pada penyimpanan suhu dingin. Penelitian ini dilakukan untuk mengetahui berapa hari masa simpan, kualitas daging, dan efisiensi penggunaan bahan dan metode kemasan dalam pengemasan daging ayam broiler. Penelitian ini bertujuan agar dapat memberikan informasi kepada masyarakat khususnya pedagang atau UMKM daging ayam potong mengenai jenis bahan pengemasan dan lama penyimpanan terhadap mutu daging ayam potong yang tepat. Penelitian dilakukan menggunakan metode RAL (Rancangan Acak Lengkap) dengan dua faktorial bahan pengemasan yaitu Polietilen (PE) dan Nylon dengan dua metode vakum dan non-vakum dengan dua kali pengulangan dalam penyimpanan di suhu dingin (±4oC) selama 8 hari. Metode pengolahan data menggunakan ANOVA dan uji lanjut Duncan. Hasil pada penelitian ini menunjukkan bahwa pengujian kadar pH daging ayam yang terendah hingga hari ke-8 yaitu nylon + vakum dengan nilai 6.41. Untuk pengujian organoleptik dapat disimpulkan bahwa parameter kenampakan, rasa dan tektur daging ayam yang dapat diterima oleh panelis berupa kemasan PE + vakum dan nylon + vakum dengan penyimpanan selama enam (6) hari.

 

 

 

Research has been carried out on the effect of vacuum and non-vacuum packaging materials on the quality of pH levels, and organoleptic properties of broiler chicken meat in cold storage. This study was conducted to determine how many days of storage, meat quality, and the efficiency of using materials and packaging methods in packaging broiler chicken meat. This study aims to provide information to the public, especially traders or MSMEs of chicken meat regarding the types of packaging materials and storage time for the right quality of chicken meat. The study was conducted using the RAL method (Completely Randomized Design) with two factorial packaging materials, namely Polyethylene (PE) and Nylon with two vacuum and non-vacuum methods with two repetitions in cold storage (±4oC) for 8 days. The data processing method used ANOVA and Duncan's further test. The results of this study showed that the lowest pH level of chicken meat until day 8 was nylon + vacuum with a value of 6.41. For organoleptic testing, it can be concluded that the parameters of appearance, taste and texture of chicken meat that are acceptable to the panelists are PE + vacuum and nylon + vacuum packaging with storage for six (6) days.

Fulltext View|Download
Keywords: kemasan PE - Nylon; kenampakan; tekstur; penyimpanan suhu dingin; UMKM

Article Metrics:

Last update:

  1. Production Process and Management Quality Control Sajiku MSS (Menu Specific Seasoning) at PT. Ajinomoto Indonesia Mojokerto Factory

    Wiji Amelia Miranda, Lukman Hudi, Saiful Anwar. Procedia of Engineering and Life Science, 7 , 2024. doi: 10.21070/pels.v7i0.1546
  2. Strategic Oversight and Quality Validation in Spice Production Enhancement

    Wiji Amelia Miranda, Lukman Hudi, Saiful Anwar. Procedia of Engineering and Life Science, 7 , 2024. doi: 10.21070/pels.v7i0.1546

Last update: 2024-06-18 01:57:10

No citation recorded.