Kadar Air, Nilai pH, dan Tingkat Penerimaan Bakso Berbahan Baku Daging Ayam Petelur Afkir yang di Dinginkan: Moisture Content, pH Value, and Acceptability of Meatballs Made from Refrigerated Laying Hens Meat

Reca  Fajriah; Olfa Mega; Yurleni Yurleni

Authors

Reca Fajriah Animal Husbandry Study Program, Faculty of Animal Husbandry, University of Jambi Jl. Jambi-Ma Bulian KM 15, Mendalo Darat, Muaro Jambi Regency, Jambi 3636
Olfa Mega Animal Husbandry Study Program, Faculty of Animal Husbandry, University of Jambi Jl. Jambi-Ma Bulian KM 15, Mendalo Darat, Muaro Jambi Regency, Jambi 3636
Yurleni Yurleni Animal Husbandry Study Program, Faculty of Animal Husbandry, University of Jambi Jl. Jambi-Ma Bulian KM 15, Mendalo Darat, Muaro Jambi Regency, Jambi 3636

Keywords:

Cull Chicken, Meatballs, Moisture, pH value, Sensory

Abstract

This study aims to evaluate the pH value, moisture content and acceptability of meatballs made from refrigerated meat of culled laying hens. This study used a randomized group design (RAK) consisting of 5 treatments and 5 groups. For organoleptic parameters, 30 panelists were used. Before being used as raw material for meatballs, the meat was chilled in a refrigerator for 2 days (P1), 4 days (P2), 6 days (P3), 8 days (P4) and without refrigeration (fresh meat) (P0) as control. The variables observed were moisture content, pH value and acceptance of meatballs including aroma, color, texture, chewiness and taste. The data obtained were analyzed using analysis of variance (ANOVA), treatments that significantly affected the observed variables were followed by Duncan's Multiple Range test. The results showed that the treatment had no significant effect (P>0.05) on moisture content, pH value and acceptance of the color, aroma, texture and taste of meatballs. The average for both moisture content and pH value of meatballs were 65.53% and 5.57, respectively. Storage of culled layer meat up to 8 days in the refrigerator gives pH value, water content and preference for color, aroma, texture, chewiness and taste of meatballs produced no different than without refrigeration. It is concluded that the meat of expired laying hens cooled for up to 8 days at a temperature of ± 4oC can be applied to the manufacture of meatballs without changing the water content, pH value and level of preference in color, aroma, texture, elasticity and taste.

Author Biography

Reca Fajriah, Animal Husbandry Study Program, Faculty of Animal Husbandry, University of Jambi Jl. Jambi-Ma Bulian KM 15, Mendalo Darat, Muaro Jambi Regency, Jambi 3636

This study aims to evaluate the pH value, moisture content and acceptability of meatballs made from refrigerated meat of culled laying hens. This study used a randomized group design (RAK) consisting of 5 treatments and 5 groups. For organoleptic parameters, 30 panelists were used. Before being used as raw material for meatballs, the meat was chilled in a refrigerator for 2 days (P1), 4 days (P2), 6 days (P3), 8 days (P4) and without refrigeration (fresh meat) (P0) as control. The variables observed were moisture content, pH value and acceptance of meatballs including aroma, color, texture, chewiness and taste. The data obtained were analyzed using analysis of variance (ANOVA), treatments that significantly affected the observed variables were followed by Duncan's Multiple Range test. The results showed that the treatment had no significant effect (P>0.05) on moisture content, pH value and acceptance of the color, aroma, texture and taste of meatballs. The average for both moisture content and pH value of meatballs were 65.53% and 5.57, respectively. Storage of culled layer meat up to 8 days in the refrigerator gives pH value, water content and preference for color, aroma, texture, chewiness and taste of meatballs produced no different than without refrigeration. It is concluded that the meat of expired laying hens cooled for up to 8 days at a temperature of ± 4oC can be applied to the manufacture of meatballs without changing the water content, pH value and level of preference in color, aroma, texture, elasticity and taste.