THE QUALITY OF BROILER CARCASSES SOLD IN TRADITIONAL MARKETS OF SOUTH DENPASAR SUBDISTRICT

  • Suci Wulandari 1Departemen Pencegahan Penyakit, Laboratorium Kesehatan Masyarakat Veteriner, Fakultas Kedokteran Hewan, Universitas Udayana, Jln. PB Sudirman Denpasar-Bali
  • Ida Bagus Ngurah Swacita Departemen Pencegahan Penyakit, Laboratorium Kesehatan Masyarakat Veteriner, Fakultas Kedokteran Hewan, Universitas Udayana, Jln. PB Sudirman Denpasar-Bali
  • Mas Djoko Rudyanto 1Departemen Pencegahan Penyakit, Laboratorium Kesehatan Masyarakat Veteriner, Fakultas Kedokteran Hewan, Universitas Udayana, Jln. PB Sudirman Denpasar-Bali

Abstract

This study aims to evaluate the quality of broiler carcasses that are sold in traditional markets of South Denpasar District. Sampling was conducted in four traditional markets and each market was picked up by three sellers with six repetitions. The parameters observed included water holding capacity (WHC), pH value, and cooking loss. The measurement data were analyzed by ANOVA test and if there was a significant difference (P <0.05) then will be continued with Duncan's New Multiple Range Test. The results showed that pH and Water Holding Capacity (WHC) test of broiler meat in all four markets in South Denpasar district was not significantly different (P>0,05). Meanwhile, the cooking loss showed significantly different results (P <0.05) in each market. Based on the research, it can be concluded that the quality of broiler meat sold in the traditional market of South Denpasar District is still good and feasible to be consumed.

Downloads

Download data is not yet available.

References

Afrianti M, Dwiloka B, Setiani BE. 2013. Total bakteri, pH dan kadar air daging ayam broiler setelah direndam dengan ekstrak daun senduduk (Malestona malabathricum L.) selama masa simpan. J. Pangan dan Gizi. 04(7): 49-56.
Association Official Analitycal Chemistry (AOAC). 2005. Official Method of Analysis. 18th Ed. Maryland (US): AOAC International, Washington D.C.
Dewayani RE, Halim N, Osfar S. 2015. Pengaruh penggunaan onggok dan ampas tahu terfermentasi Mix Culture Aspergillus Niger dan Rhizopus Oligosporus sebagai pengganti jagung dalam pakan terhadap kualitas fisik daging ayam pedaging. J. Ilmu dan Teknol. Hasil Ternak, 10(1): 9-17.
Hajrawati, Fadliah W, Arief II. 2016. Kualitas fisik, mikrobiologis, dan organoleptik daging ayam broiler pada pasar tradisional di Bogor. J. Ilmu Produksi dan Teknol. Hasil Peternakan, 04(3): 386-389.
Joo ST, Kim GD, Hwang YH, Ryu YC. 2013. Control of fresh meat quality through manipulation of muscle fiber characteristics. Meat Sci., 95(4): 828-836.
Leestyawati NW. 2005. Upaya peningkatan keamanan daging ayam di Bali. Lokakarya Nasional Keamanan Pangan Produk Peternakan. Puslitabangtan. Pp. 108-111.
Ockerman. 1983. Chemistry of Meat Tissue. 10th Ed. Departmen of Animal Science. The Ohio State University and The Ohio Agricultural Research and Development Center.
Pragati H, Kondaiah N, Anjancyulu ASR, Saikia P. 2007. Meat yield and sensory quality of products from broilers of three live weight groups. Indian J. Anim. Sci., 77: 613-615.
Raj ABM. 2003. Effects of stunning and slaughter method on carcass and meat quality. Poult. Meat Sci., 25: 246-247.
Salakova A, Strakova E, Valkova V, Buchtova H, Steinhaserova I. 2009. Quality indicator of chicken broiler raw and cooked meat depending on their sex. Aacta Vet. 78: 497-504.
Soeparno. 2009. Ilmu dan Teknologi Daging. 5 Ed. Gadjah Mada University Press.Yogyakarta.
Suardana IW, Swacita IBN. 2009. Higiene Makanan. 1 Ed. Udayana University Press. Denpasar.
Suradi K. 2006. Perubahan sifat fisik daging ayam broiler. post mortem selama peyimpanan temperatur ruang. J. Ilmu Ternak, 6(1): 23-27.
Swari LPP, Agustina KK, Swacita IBN, Suada IK. 2019. Deteksi penjualan daging ayam mati (tiren) di empat pasar tradisional Kota Denpasar. Buletin Vet. Udayana. 11(2): 143-150.
van Laack RLJ, Liu CH, Smith MO, Loveday, HD. 2000. Characteristics of pale, soft, exudative broiler breast meat. Poult. Sci., 79: 1057-1061.
Zhuang H, Savage EM. 2012. Effect of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat. Poult. Sci., 91: 1695-1702.
Published
2020-08-28
How to Cite
WULANDARI, Suci; SWACITA, Ida Bagus Ngurah; RUDYANTO, Mas Djoko. THE QUALITY OF BROILER CARCASSES SOLD IN TRADITIONAL MARKETS OF SOUTH DENPASAR SUBDISTRICT. Buletin Veteriner Udayana, [S.l.], p. 110-114, aug. 2020. ISSN 2477-2712. Available at: <https://ojs.unud.ac.id/index.php/buletinvet/article/view/42009>. Date accessed: 28 nov. 2020. doi: https://doi.org/10.24843/bulvet.2020.v12.i02.p02.
Section
Articles