Pengaruh Penambahan Andaliman (Zanthoxylum acanthopodium) terhadap Kualitas Mikrobiologi dan Organoleptik Patty Daging Ayam Petelur Afkir

Abstract

One of the efforts that can be made in utilizing culling chickens as food products is by processing the chicken meat into patties. Patties are susceptible to spoilage due to microbes. This research aims to determine the effect of adding Andaliman on the microbiological quality (TPC test) and organoleptic quality (color, aroma, tenderness, taste) of culling chicken meat patties. The design used in this study is a Completely Randomized Design with a factorial pattern with 2 factors (4x2) and 3 replications. Factor 1 is storage duration (W1 = 24 hours, W2 = 48 hours). Factor 2 is the concentration of Andaliman powder (P0 = without Andaliman addition, P1 = patty + 1% Andaliman, P2 = patty + 2% Andaliman, P3 = patty + 3% Andaliman). The results showed that addition of Andaliman could reduce the total bacterial colony of afkir chicken patty and improve the organoleptic quality of afkir chicken patty. The best treatment in the TPC test was P3W1 (treatmen addition of 3% Andaliman at the storage time of 24 hours) with an average of 20.63 x104 cfu/gr. Furthermore, the addition of Andaliman to the afkir chicken patty has a real effect on the taste, and aroma, but does not have a real effect on tenderness and color. The length of patty storage does not affect the results of the hedonic quality test produced.