Daging ayam merupakan salah satu produk pangan asal hewan yang banyak dikonsumsi di Timor Leste. Salah satu aspek kualitas daging ayam yang harus diperhatikan adalah kualitas mikrobiologi. Penelitian ini bertujuan untuk mengetahui kondisi umum penjualan daging ayam dan kualitas mikrobiologis daging ayam berdasarkan jumlah hitungan cawan (Total Plate Count/TPC) dan jumlah Enterobacteriaceae pada daging ayam lokal maupun impor yang dijual di Pasar Kota Dili, Timor Leste. Penelitian dilakukan pada 8 pasar dengan sampel sebanyak 150 yang terdiri dari 60 sampel daging ayam lokal dan 90 daging ayam impor. Metode TPC dan jumlah Enterobacteriaceae dilakukan berdasarkan SNI Nomor 2897 Tahun 2008 tentang Metode Pengujian Cemaran Mikroba dalam Daging, Telur dan Susu, serta Hasil Olahannya. Menurut International Commission on Microbiological Specification for Foods (ICMSF) tentang Kriteria Mikrobiologi dalam Pangan jumlah maksimum nilai TPC dan jumlah Enterobacteriaceae setiap bahan makanan masing-masing adalah 7 log cfu/g dan <102 cfu/g (toleransi negara tertentu 102–104 cfu/g). Nilai rata-rata TPC dan jumlah Enterobacteriacea daging ayam yang beredar di Timor Leste berdasarkan penelitian ini masing-masing 4.78 ± 0.90 log cfu/g (3.05 × 105 ± 5.66 × 105 cfu/g) dan 3.34 ± 0.93 log cfu/g (2.86 × 104 ± 9.93 × 104 cfu/g). Kualitas mikrobiologi seluruh jenis daging ayam yang beredar di Timor Leste memenuhi standar yang ditetapkan oleh ICMSF berdasarkan nilai rata-rata TPC. Sementara itu, berdasarkan jumlah Enterobacteriaceae, hanya daging ayam lokal dan daging ayam impor dari Brazil memenuhi standar jumlah Enterobacteriaceae yang ditetapkan oleh ICMSF. Berdasarkan analisis statistik, maka kualitas mikrobiologis daging ayam yang dijual di Pasar Kota Dili, Timor Leste berdasarkan TPC dan jumlah Enterobacteriaceae dapat disimpulkan yang terbaik adalah daging ayam lokal dan daging ayam impor dari Brazil, sedangkan kualitas yang kurang baik adalah daging ayam lokal dan daging ayam impor dari Malaysia, dan impor dari Amerika. Tingginya TPC dan jumlah Enterobacteriaceae pada daging ayam yang dijual mengindikasikan bahwa praktik higiene sanitasi di pasar perlu diperbaiki.
Beef offal are consumed by people in some countries specifically in Asia. Beef liver and lungs are favorite food which are used as meat in traditional food. The objective of this study was to determine the postmortem changes in pH, color, drip loss, and non-protein nitrogen (NPN) content in beef liver and lungs during storage in refrigerator (3-4 ºC) until 5 d (120 h) after slaughter. The beef liver and lungs were collected from the abattoir and transported in cool box (<7 ºC) to the laboratory within 3 hours. The samples size of beef liver and lungs were 20 for each observation time. In the laboratory the beef liver and lungs were measured directly for pH value, color (L*, a*, and b*), drip loss, and NPN content at 4 h postmortem (pm) and afterwards every beef liver sample was sliced into 5 pieces of 100-120 g and stored in chiller of 3-4 ºC. The measurement of pH, color (L*, a*, and b* values), drip loss, and NPN content were conducted at 4 h, 24 h, 48 h, 72 h, 96 h, and 120 h postmortem. Data were analyzed descriptively and by comparing the 95% confidence interval of mean of each observation. The results showed that pH, color, drip loss, and NPN content in beef lungs were higher than the values in beef liver. The pH of beef liver and lungs declines until 96 h pm and 48 h pm, respectively. The L*, a*, and b* values of beef liver and lungs increased in general during storage. Drip loss and NPN in beef liver and lungs tended to increase significantly during storage. From this study the pH value and NPN can be used to determine the freshness of beef liver and lungs.
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