AKTIVITAS AIR, TOTAL BAKTERI DAN DRIP LOSS DAGING ITIK SETELAH MENGALAMI SCALDING DENGAN MALAM BATIK (Water Activity, Bacterial Count and Drip Loss of Duck Scalded in Hot Wax) - Saputra, Ginanjar Adi; Sarengat, Warsono; M. Abduh, Setya Budi (Animal Agriculture Journal, 2014)
ABSTRAK Penelitian ini bertujuan untuk mengetahui aktivitas air, total bakteri dan drip loss daging itik yang mengalami scalding tambahan dengan lilin panas berbahan malam batik suhu 145ºC setelah scalding dengan air panas pada suhu 65ºC. Scalding dengan lilin panas dilakukan pada suhu 145ºC selama 30 detik (T1), 60 detik (T2), dan 90 detik (T3), tiap perlakuan diulang sebanyak lima kali. Daging itik tanpa scalding tambahan (T0) digunakan sebagai kontrol. Aktivitas air diukur dengan menggunakan aw meter, total bakteri dihitung dengan metode hitungan cawan dan drip loss dihitung pada suhu refrigerator. Rata-rata aktivitas air adalah 0,938 (T0); 0,939 (T1); 0,940 (T2); dan 0,939 (T3). Rata-rata total bakteri adalah 6,59 x 106 CFU/g (T0); 7,12 x 106CFU/g (T1); 9,00 x 106 CFU/g (T2) dan 7,48 x 106 CFU/g (T3). Rata-rata drip loss adalah 4,050% (T0); 4,236% (T1); 4,198% (T2) dan 4,078% (T3). Analisis ragam mengindikasikan bahwa perlakuan lama scalding tambahan dengan lilin panas tidak berpengaruh (p>0,05) terhadap variabel yang diamati. Kata kunci: itik; scalding; lilin panas. ABSTRACT This research was aimed to observe the water activity, the bacterial count and the drip loss of ducks scalded in hot wax at 145ºC after scalded in hot water. In-hot wax scalding treatments were carried out for 30 seconds (T1), 60 seconds (T2), 90 seconds (T3) in five replicates. Scalding in hot water only was applied as a treatment control (T0). Water activity by mean of aw meter and drip loss in refrigerated temperature were analyzed immediately after samples preparation whereas bacterial counts by plate count method was analyzed 8 h after. The average water activities were 0.938 (T0), 0.939 (T1), 0.940 (T2), and 0.939 (T3). The average bacterial counts were 6.59∙106 CFU/g (T0), 7.12∙106 CFU/g (T1), 9.00∙106 CFU/g (T2) and 7.48∙106 CFU/g (T3). The average drip losses were 4.050% (T0), 4.236% (T1), 4.198% (T2) and 4.078% (T3). Analysis of variance indicated that there were no effect (p>0.05) of in-hot wax scalding treatments on parameter observed. Keyword: duck; scalding; hot wax.