PENGARUH TINGKAT CEMARAN BAKTERI Escherichia coli TERHADAP NILAI ORGANOLEPTIK PADA DAGING PAHA AYAM BROILER (Gallus gallus domesticus) (EFFECTS OF Escherichia coli CONTAMINATION ON ORGANOLEPTIC VALUE OF BROILER (Gallus gallus domesticus)CHICKEN THIGH MEAT) - Srirezeki Handa Nuryani; T.Reza Ferasyi; Mahdi Abrar (JURNAL ILMIAH MAHASISWA VETERINER, 2017)
Penelitian ini bertujuan untuk mengetahui tingkat cemaran bakteri E.coli pada daging paha ayam broiler yang dijual di pasar tradisional Kabupaten Aceh besar, dan mengetahui nilai organoleptik daging ayam broiler dengan tingkat cemaran berbeda berdasarkan uji mikrobiologis dari 3 pedagang dengan waktu pengambilan sampel pagi dan sore hari. Sebanyak 18 sampel daging paha ayam broiler dilakukan penilaian organoleptik oleh 30 panelis dari mahasiswa Kedokteran Hewan. Kemudian juga dilakukan uji mikrobiologis di Laboratorium Mikrobiologi Fakultas Kedokteran Hewan, Universitas Syiah Kuala. Sampel paha daging ayam broiler dilakukan uji Total Plate Count (TPC). Dari hasil penelitian nilai organoleptik pada daging paha ayam broiler terdiri atas kategori “suka” dan “agak suka”. Diketahui bahwa tingkat cemaran bakteri E.coli pada daging tersebut melebihi ketentuan SNI 3924:2009 (1x101 cfu/gram). Disimpulkan tingkat cemaran bakteri E.coli tinggi (1x101 cfu/gram) mempengaruhi nilai organoleptik pada daging paha ayam broiler, dan waktu pengambilan mempengaruhi nilai organoleptik pada daging paha ayam broiler.This research was aimed to find out the contamination level of E.coli bacteria on broiler chicken meat sold in traditional market Aceh besar district, and to find out organoleptic value on broiler chicken with different contamination level based on microbiological test from 3 traders with morning and afternoon sampling times. Organoleptic evaluation from 18 chicken samples was carried out by 30 panelists from Veterinary Faculty students. Furthermore, microbiological test was also conducted in Microbiology Laboratory of Veterinary Faculty, Syiah Kuala University. Thigh samples from broiler chicken were tested with Total Plate Count (TPC) method. The research The organoleptic value on chicken thigh meat was found consisted of “well accepted” and “accepted” category. sample found that contamination from E.coli bacteria on the meat has exceeded the SNI 3924:2009 provision (1x 101 cfu/gram). It was concluded that high E.coli bacteria (1x 101 cfu/gram) contamination level influenced organoleptic value on brown chicken thigh meat, and the taking time affects the organoleptic value of broiler chicken thigh meat.