PERBANDINGAN DAGING AYAM SEGAR DAN DAGING AYAM BANGKA DENGAN MEMAKAI UJI FISIKO KIMIA DAN MIKROBIOLOGI (The Comparison of the Slaughtered and Nonslaughtered Chicken Meat Using Physico-chemical and Microbiological Test)

Abstract

ABSTRAK Penelitian ini bertujuan untuk membedakan antara daging ayam segar dan daging ayam bangkai dari segi fisik, kimia maupun mikrobiologi. Materi yang digunakan adalah daging ayam segar dan daging ayam bangkai jenis ayam broiler, yang diperoleh dari Pasar Kobong, Kota Semarang. Variabel yang diteliti adalah warna, keempukan, pH, daya ikat air dan total mikroba. Statistik uji yang digunakan adalah uji-t dengan varian homogen. Hasil analisis statistik (uji-t) menunjukkan bahwa warna dan total mikroba antara daging ayam segar dan daging ayam bangkai, berbeda secara nyata (P<0,01). Nilai kecerahan (L*) daging ayam segar nyata lebih tinggi dibanding daging ayam bangkai (49,366 vs 41,626); tingkat kemerahan (a*) daging ayam segar nyata lebih rendah dibanding daging ayam bangkai (1,839 vs 8,911); dan tingkat kekuningan (b*) daging ayam segar nyata lebih tinggi dibanding daging ayam bangkai (6,828 vs 2,574). Rata-rata total mikroba (TPC) daging ayam segar nyata lebih rendah daripada daging ayam bangkai (3,3x105/CFU vs 8,9x107/CFU). Keempukan dan pH daging ayam segar berbeda secara nyata (P<0,1) dengan daging ayam bangkai. Daging ayam segar lebih empuk (11,207 N), dibanding daging ayam bangkai (16,218 N). Nilai pH daging ayam segar lebih rendah daripada daging ayam bangkai (5,972 vs 6,266). Daya ikat air tidak menunjukkan perbedaan (P>0,05) antara daging ayam segar (50,562%) dengan daging ayam bangkai (52,72%). Kata kunci: daging ayam segar, daging ayam bangkai, warna, pH, total mikroba ABSTRACT The objectives of the experiment were to differentiate between the slaughtered (SCM) and the nonslaughtered (dead) chicken meat (NCM) using physico-chemical and microbiological test. The experiment used the chicken meat of broiler type. The chicken meat were bought from Kobong Market in Semarang City. The experiment variables were the color, tenderness, pH, water holding capacity and the total microbial count. Statistical analysis used was the student’s t test with homogen variant. The results showed that the color and the total microbial count of the SCM and the NCM were significantly different (p<0.01). The brightness values (L*) of the SCM were significantly higher than those of the NCM (49.366 vs 41.626); the redness values of the SCM were significantly lower than those of the NCM (1.839 vs 8.911); and the yellowness values of the SCM were significantly higher than those of the NCM (6.828 vs 2.574). The average of total microbial count in the SCM were significantly lower than those in the NCM (3.3x105/CFU vs 8.9x107/CFU). The tenderness and pH values were significantly different (p<0.1) between those of the SCM and the NCM. The SCM was tenderer (11.207 N) than the NCM (16.218 N). The pH values in the SCM were lower than those in the NCM (5.972 vs 6.266). There were no significant different (p>0.05) in the water holding capacity detected both in the SCM (50.562%) and in the NCM (52.72%). Keywords : fresh (slaughter) chicken meat, nonslaughter chicken meat, color, pH, total microba