Pengaruh Lama Penyimpanan dalam Lemari Es terhadap PH, Daya Ikat Air, dan Susut Masak Karkas Broiler yang Dikemas Plastik Polyethylen
2010
Dede Risnajati
The purpose of this study was to determine the extent of the influence of storage time in the refrigerator to pH, water holding capacity and cooking shrinkage broiler carcass that is packaged and how long polyethylene plastic storage broiler carcasses packaged in polyethylene plastic refrigerator that still shows good quality. The research method is experimental. Experimental design used Completely Randomized Design (CRD) with four treatments, namely: (P1) = storage for 1 day; (P2) = storage for 2 days; (P3) = storage for 3 days; (P4) = storage for 4 days. Each treatment was repeated 6 times. Observed variables are pH, water holding capacit, and cooking shrinkage Data were analyzed with analysis of variance and when a treatment effect followed by Duncan's Multiple range test. Conclusions from the results obtained by analysis and discussion of that storage time effect on pH, water holding capacity and cooking shrinkage. The longer storage, pH and water holding capacity decreased while cooking shrinkage increased, and broiler carcasses stored in the refrigerator for 4 days the quality is still good.
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