PHYSICOCHEMICAL, MICROBIOLOGICAL, AND SENSORIAL QUALITY OF STEAMED CHICKEN DURING CHILLING AND FREEZING STORAGE

Nugroho, Agnesia (2019) PHYSICOCHEMICAL, MICROBIOLOGICAL, AND SENSORIAL QUALITY OF STEAMED CHICKEN DURING CHILLING AND FREEZING STORAGE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

[img] Text (COVER)
15.I2.0008 AGNESIA NUGROHO (1.62)..pdf COVER.pdf

Download (555kB)
[img] Text (BAB I)
15.I2.0008 AGNESIA NUGROHO (1.62)..pdf BAB I.pdf

Download (164kB)
[img] Text (BAB II)
15.I2.0008 AGNESIA NUGROHO (1.62)..pdf BAB II.pdf
Restricted to Registered users only

Download (167kB)
[img] Text (BAB III)
15.I2.0008 AGNESIA NUGROHO (1.62)..pdf BAB III.pdf

Download (243kB)
[img] Text (BAB IV)
15.I2.0008 AGNESIA NUGROHO (1.62)..pdf BAB IV.pdf

Download (171kB)
[img] Text (BAB V)
15.I2.0008 AGNESIA NUGROHO (1.62)..pdf BAB V.pdf

Download (44kB)
[img] Text (DAFTAR PUSTAKA)
15.I2.0008 AGNESIA NUGROHO (1.62)..pdf DAPUS.pdf

Download (180kB)
[img] Text (LAMPIRAN)
15.I2.0008 AGNESIA NUGROHO (1.62)..pdf LAMP.pdf

Download (199kB)

Abstract

Steamed chicken is a popular product. However, it is easily spoiled so it needs proper treatment, one is low temperature storage. Low temperature storage can inhibit the growth of microorganisms so that it can extend product shelf life. However, during low temperature storage there will be a decrease in quality so that experiment was done to find out the changes. The purpose of this study was to study the physical, chemical, and microbiological changes of steamed chicken at chilling and freezing temperature storage, and to determine the level of consumer preference for steamed chicken products stored at chilling and freezing temperatures for 7 days. The parameters observed were water content, aw, pH, water holding capacity, hardness, color, sensory, and total plate count of bacteria. During storage, the water content decreases in cold temperatures between 60.198%- 59.482%and freezing temperatures between 60.198% - 59.983%. The binding capacity of water at cold temperature storage decreased from 93.504% - 92.612%. Hardness has decreased in cold temperatures between 1372.942gf – 1293.192gf and freezing temperatures between 1372.942-1267.42. Aw has decreased in cold temperatures between 0.927 - 0.927 and freezing temperatures have decreased between 0.927 - 0.925. pH decreases in cold temperatures between 6.718 - 6.415 and freezing temperatures between 6.718 - 6.482. The color intensity during storage in cold and frozen temperatures decreases brightness. Result from the analysis of microorganisms shows that during storage there is an increase in the number of microorganisms but is still safe because it is below the limit. It can be concluded that during storage there is a decrease in water content, hardness, pH, color, water holding capacity. The sensory results showed that the least favored sample, was the 7th day sample with cold temperature storage treatment. However, for samples with freezing storage treatment the panelists still preferred.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Food storage
> 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 03 Dec 2019 08:46
Last Modified: 03 Dec 2019 08:46
URI: http://repository.unika.ac.id/id/eprint/20564

Actions (login required)

View Item View Item