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ANNISA SUCININGTYAS

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengkaji pengaruh lama waktu perendaman daging paha ayam niaga petelur afkir dalam air dingin pada suhu (5-10°C) terhadap total bakteri dan pH. Materi penelitian adalah 25 potong paha ayam niaga petelur afkir strain Hy-Line Brown umur 91-96 minggu, air, es batu, media NA, aquadest, alkohol 70%, larutan buffer, NaCl fisiologis 0,85%. Metode penelitian secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 5 ulangan. Perlakuan yang diberikan yaitu dengan perendaman daging dalam air dingin (5-10°C) R1 selama 0 menit (sesaat), R2 selama 15 menit, R3 selama 30 menit, R4 selama 45 menit dan R5 selama 60 menit. Hasil penelitian total bakteri diperoleh rataan R1 sebesar 7,4 x 104 cfu/g , R2 sebesar 5,0 x 104 cfu/g atau terjadi penurunan sebesar 24 %, R3 sebesar 1,1 x 104cfu/g atau penurunan sebesar 62 %, R4 sebesar 2,3 x 104 cfu/g atau penurunan sebesar 50 % dan R5 sebesar 2,2 x 103 cfu/g atau penurunan sebesar 72 %. Jumlah bakteri semakin menurun secara linier mengikuti persamaan garis Y = 4,88 - 0,02 X dengan nilai koefisien determinasi (R2) = 68,68%. Rataan total bakteri yang diperoleh sebesar 3,25 x 104 cfu/g atau 72 %. Hasil penelitian pH diperoleh rataan R1 sebesar 6,74; R2 sebesar 6,72; R3 sebesar 6,65; R4 sebesar 6,34 dan R5 sebesar 6,25. Hasil analisis menunjukkan lama perendaman berpengaruh sangat nyata (P<0,01) terhadap total bakteri dan berpengaruh tidak nyata (P>0,05) terhadap pH. Rataan pH yang diperoleh sebesar 6,54. Kesimpulan, perendaman paha ayam niaga petelur afkir pada suhu dingin 5-10˚C dapat menurunkan jumlah bakteri sebesar 72% dan nilai pH-nya relatif tetap.
 
Kata kunci : Hy-Line Brown , suhu dingin 5-10˚C, total bakteri, pH.

Abtrak (Bhs. Inggris)

The study aim was to examine the effect of the length of time soaking commercial chicken thigh meat for rejected layers in cold water at a temperature (5-10°C) on total bacteria and pH. The research material was 25 pieces of commercial chicken thighs, rejected Hy-Line Brown strain aged 91-96 weeks, water, ice cubes, NA media, aquadest, 70% alcohol, buffer solution, 0.85% physiological NaCl. The research method was experimentally using a completely randomized design (CRD) with 5 treatments and 5 replications. The treatment given was soaking the meat in cold water (5-10°C) R1 for 0 minutes (a moment), R2 for 15 minutes, R3 for 30 minutes, R4 for 45 minutes and R5 for 60 minutes. The results of the study of total bacteria obtained an average of R1 of 7.4 x 104 cfu/g, R2 of 5.0 x 104 cfu/g or 24%, R3 of 1.1 x 104cfu/g or 62%, R4 of 2, 3 x 104 cfu/g or 50% and R5 2.2 x 103 cfu/g or 72%. The number of bacteria decreased linearly following the line equation Y = 4.88 - 0.02 X with a coefficient of determination (R2) = 68.68%. The pH research results obtained an average of R1 of 6.74; R2 of 6.72; R3 of 6.65; R4 is 6.34 and R5 is 6.25. The results of the analysis showed that the immersion time had a very significant effect (P<0.01) on the total bacteria and not significantly (P>0.05) on pH. The average total bacteria obtained was 3.25 x 104 cfu/g or 72% and the average pH obtained was 6.54. In conclusion, soaking rejected laying commercial chicken thighs at a cold temperature of 5-10˚C can reduce the number of bacteria by 72% and the pH value is relatively constant.

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