PENDUGAAN UMUR SIMPAN DAGING AYAM ASAP PADA SUHU PENYIMPANAN BERBEDA DENGAN METODE ARRHENIUS
Daftar Isi:
- The objective of this research was studied smoke chicken meat processing and to investegated exactly shelf-life of smoke chicken meat. Result of this study was hoped given information to society producen of chiken meat and it’s quality and shelf-life of chicken meat that was stored at different temperature. The research method was determine shelf-life of smoke chicken meat with approximately Arrhenius method, with experiment variable was stored temperature at 8°C, 28°C and 38°C. Smoke chicken meat was packed in HDPE plastic bag with vacuum condition, therefore, smoke chicken meat stored for 10 days at stored temperature above and each interval time 2 days was conducted sampling and was analyzed water content, total microorganism, total barbituric acid content, fat and protein content. The result of main research indicated that smoke chicken meat that stored at different temperature for 10 days that calculated by approximately Arrhenius method, given shelf-life of smoke chicken meat according to water content it take 460 days if it stored at 8°C, shelf-life for 253 days at 28°C storage temperature and if it stored at 38°C, shelf-life average for 213 days. According to total microorganism it take 614 days if it stored at 8°C, shelf-life for 469 days at 28°C storage temperature and if it stored at 38°C, shelf-life average for 419 days. According to total barbiturate acid it take 38 days if it stored at 8°C, shelf-life for 27 days at 28°C storage temperature and if it stored at 38°C, shelf-life average for 23 days. Key Words: Smoked Chicken, Storage, Vacuum,