PENGARUH LAMA PENYIMPANAN DAGING ITIK ALABIO DALAM REFRIGERATOR TERHADAP KUALITAS MIKROBIOLOGI, pH DAN ORGANOLEPTIK

Achmad Jaelani (Program Studi Peternakan Fakultas Pertanian Universitas Islam Kalimantan Muhammad Arsyad Al Banjari Jl. Adhyaksa No. 2 Kayu Tangi Banjarmasin 70123)
Siti Dharmawati (Program Studi Peternakan Fakultas Pertanian Universitas Islam Kalimantan Muhammad Arsyad Al Banjari Jl. Adhyaksa No. 2 Kayu Tangi Banjarmasin 70123)
Bahrin Noor (Program Studi Peternakan Fakultas Pertanian Universitas Islam Kalimantan Muhammad Arsyad Al Banjari Jl. Adhyaksa No. 2 Kayu Tangi Banjarmasin 70123)

ZIRAA'AH MAJALAH ILMIAH PERTANIAN
Vol 41, No 1 (2016): PEBRUARI TAHUN 2016

            Effect of Storage length  of  Alabio Meat Ducks in the refrigerator on the Quality of Microbiology , pH and organoleptic has been conducted in the Laboratory of Veterinary Research Centres (BVet) Banjarbaru . The experimental design used was Completely Randomized Design with 5 treatments and  4 replications. The variables measured were the number of microbes with total plate count (TPC) , pH and organoleptic which include color , flavor and consistency. Data were analyzed by analysis of variance (ANOVA) . As for organoleptic test using Kruskal Wallis test . In case of significantly different results , then continued by Duncan Multiple Range Test. The results showed that the Length storagealabio duck meat  in refrigerator  affect significantly to the organoleptic until 8th day refer to  a decrease in pH, color, flavor and consistency of meat Alabio, but the number of microbes was not significantly although judging the trend of his going see a decline until 4th day .