IRAWAN, DJOKO WINDU PURNA and PRIHASTINI, LILIS and INDRASWATI, DENOK and HANDAYATI, ANIK (2021) Comparison of Organoleptic Aspects and Germs Between Healthy Broiler Chicken Meat with Raised Broiler Chicken Meat (Syringe Meat or Wet Meat). SCIENTIFIC JOURNAL OF HEALTH SCIENCE, 2 (12). pp. 8-15. ISSN 2676-279X
Full text not available from this repository.Abstract
The trade of raised broiler chicken meat (syringe meat or wet meat). Is traded in major city markets and traditional markets in almost all parts of Indonesia. Ambitious traders achieve greater profits, while the community (consumers/buyers) is less knowledgeable, cheap-oriented price, consume to meet the needs of the origin of the stomach satiety. Traders and communities do not pay attention to the risks of raised broiler chicken meat (syringe meat or wet meat). The aim of research is to process organoleptic aspects and germs between healthy broiler chicken meat with raised broiler chicken meat (syringe meat or wet meat). This type of research is detailed with an observational approach. Population includes unclear or uncertain population, primary data with organoleptic test and laboratory compared with the quality standard Decree of the Directorate General of Drug and Food Supervision Number 03726/B/SK/VII/1989 on the maximum limit of contamination microbes, analysed using table analysis, are then disanalysed. The results of the study organoleptic healthy broiler chicken Meat: white-yellowish color, bright, shiny, clean, when the touch feels moist and not sticky, specific smell typical of the flesh, the consistency of chest muscle and thighs supple, elastic, the inside of carcasses and fibers white muscles are somewhat pale, blood vessels in the neck and wings there is no blood remnants. raised broiler chicken meat (syringe meat or wet meat). Wet, water is on the lower part of the skin, mushier, when lifted in water, when sliced transverse out the water. The amount of healthy broiler meat germ figures averages 185,333 cabbage/gram, not exceeding quality standards, qualified and well worth consuming. The total number of meat bacteria raised broiler chicken meat (syringe meat or wet meat). Averages 1,388,333 colony/gram, exceeding the quality standards, not qualified, not worth the consumption. It is recommended to be further researched about the behavior of chicken sellers raised broiler chicken meat (syringe meat or wet meat) and the type of microbes contained in chicken raised broiler chicken meat (syringe meat or wet meat). Keywords: Raised Broiler Chicken Meat (Syringe Meat or Wet Meat), Organoleptic, Number Germsith Raised Broiler Chicken Meat (Syringe Meat or Wet Meat)
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | SANITASI MAKANAN ; ANGKA KUMAN ; AYAM BROILER |
| Subjects: | T Technology > TD Environmental technology. Sanitary engineering |
| Divisions: | Poltekkes Kemenkes Surabaya > Pusat Penelitan dan Pengabdian Masyarakat > Pubikasi |
| Depositing User: | Endah Widyastuti |
| Date Deposited: | 18 Apr 2022 02:13 |
| Last Modified: | 18 Apr 2022 02:13 |
| URI: | http://repo.poltekkesdepkes-sby.ac.id/id/eprint/4647 |
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