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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Penelitian Pendidikan IPA (JPPIPA) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Eksakta : Berkala Ilmiah Bidang MIPA Jurnal Pendidikan dan Keluarga Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Applied Agricultural Science and Technology Journal of Community Service Jurnal Research Ilmu Pertanian Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Ranggi Rahimul Insan
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Other

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Microbiological Stability of Traditional Rendang Boleces Prepared from Spent Hen Meat Under Ambient Storage Conditions Rahmi Holinesti; Anni Faridah; Mimi Harni; Noveria Sjafrina; Ranggi Rahimul Insan; Sari Mustika
Journal of Applied Agricultural Science and Technology Vol. 10 No. 3 (2026): Articles in Press
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i3.560

Abstract

Spent hen meat has potential as an alternative raw material for traditional ready-to-eat meat products; however, its microbiological quality during storage requires evaluation. This study assessed the microbiological quality of rendang boleces (a meatball-like product) prepared from spent hen meat using Total Plate Count (TPC) analysis and Salmonella spp. detection. Samples were stored under ambient conditions (25–28°C) for 0, 2, 4, and 6 days. TPC values increased during storage, from 2.67 log CFU/g on day 0 to 4.63 log CFU/g on day 6. Samples stored for up to two days remained within the maximum permissible limit established by the Indonesian National Standard (SNI). In contrast, higher microbial counts were observed on days 4 and 6, indicating progressive microbial growth during extended storage. Salmonella spp. was not detected in any sample throughout the observation period. These findings indicate that rendang boleces maintained acceptable microbiological quality for up to two days under ambient storage conditions. The study also highlights the importance of appropriate storage and hygienic handling practices to maintain the quality of ready-to-eat meat products derived from spent hen meat while supporting the sustainable utilization of poultry resources in line with SDG 12 (Responsible Consumption and Production).
Co-Authors Ade Raimuna Anantaya, Frichicila Tri Anggraini, Ezi Anni Faridah Anni Faridah Aprillia, Eka Asmar Yulastri Asyari, Bella Vedia Cahyani, Bunga Gusti Cici Andriani DIAN LESTARI Dikki Zulfikar Efrina Efrina Eka Fauzihardani Eka putri, Angelly Risma Ezi Anggraini Fahmil Haris Fitriyasih Fitriyasih Gusnita, Wiwik Gusri, Serina Juliana Siregar Juliana Siregar Kasmita Kasmita Kasmita Kasmita Khairani, Ulva Mimi Harni Munadia Insani Mustika, Sari Nabilla Bunga Syakhira Noveria Sjafrina Prabaningtyas, Dewi Rahmi Holinesti Rino Rino Riski Gusri Utami Risma Rahmatunisa Risma Rahmatunisa Robby Prayuda Rosel, Ruhul Fitri Salmadira, Hanifah Sari Mustika Sari Mustika Sartika, Ikramina Siregar, Juliana ULWAN, NASEH Viora, Martha Wiwik Gusnita Wiwik Indrayeni Yelfi, Reno Yulhendri Yulhendri