| Penulis/Author |
Dr. Ir. Endy Triyannanto, S.Pt., M.Eng., IPM., ASEAN Eng. (1) ; Ir. Satyaguna Rakhmatulloh, S.Pt., M.Sc., IPP. (2); Dian Astuti, S.Pt. (3); TAUFIQ IKHSAN DITA P (4); HIDANUR ILSA DIQNA (5); SAFNA FAUZIAH (6) |
| Abstrak/Abstract |
Chicken meat is high nutritional food which need prolonged shelf life through packaging innovation. Efforts to maintained quality of chicken meat are done through primary packaging treatments. This experiment was conducted to study the effect of different primary packaging thickness on the physico-chemical, microbiological, and sensorial qualities of wholesale frozen chicken stored at -18 ℃ during storage at 0, 30, 60, 90, 120 days. Three different primary plastic thicknesses used namely T1 (65 μm), T2 (75 μm), and T3 (105 μm). The results showed that during storage, physical parameters namely pH values ranged from 5,78-6,08; water holding capacity was 36,28-38,44%; cooking loss were 100,29-270,3%; and tenderness 1,3-2,9 mm/ 50 gr. Proximate analysis in averages showed that water content of T1-T3 ranged at 73,4-74,2%; protein 16,3-22,4%; fat at 3,9-6,06%; and collagen at 1,32-1,98%. Protein and fat in this regard, were not significantly different among treatments (P>0,05). Microbiological analysis showed 1.4-1,55 × 106 CFU among treatments. While the sensory test showed taste value ranged from 1,64-2,18; color 1,91-2,18; texture 1,77-2,14; juiciness 1,95-2,09; elasticity 1,45-2,36; and overall acceptance at 2,00. Overall sensory parameters were not significantly different (P> 0,05). These preliminary data could be used for further research related wholesale frozen chicken.
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