COMPARISON OF BROILER CHICKEN QUALITY BASED ON THE TREATMENT CLASSICAL MUSIC OF MOZART AND DANGDUT MUSIC WHICH GIVEN BEFORE AND DURING SLAUGHTER

Sumardi, - (2011) COMPARISON OF BROILER CHICKEN QUALITY BASED ON THE TREATMENT CLASSICAL MUSIC OF MOZART AND DANGDUT MUSIC WHICH GIVEN BEFORE AND DURING SLAUGHTER. In: Exploring Food Biotechnology Roles: From Farm To Table. National Student Conference on Food Science& Technology (11). Universitas Katolik Soegijapranata, Semarang, pp. 131-137. ISBN 978·602·8011·35·8

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Abstract

The meat of chicken broiler is widely consumed and takes a major portion in meat consumption all around the world. As a food that is consumed in large quantities, the quality of chicken meat should be continuously improved. Before and during the slaughtering process is the one important factor that played a role in improving the quality of chicken meat. Inattempt to improve the chicken meat quality, which is can be operated massively either at chicken farm or chicken slaughtering house is treating music at the time of harvesting or in time of slaughtering. While classical music of mozart has been comercialy applied in some slaughtering houses, however the music is not familiar with Indonesian farm workers. The most popular music for workers is dangdut. This studies there for attempting to compare dangdut and classical music of mozart on meat characteristics indeces. The studies will consisted of three treatments; classical music of Mozart, dangdut, and left untreated as control. Some nine birds, three birds each treatment randomly choosen from a chicken broiler farm was separated and treated one hours three musical treatments, before suddenly slaughtered. Prior to slaughtering, the birds evaluated their temperature body and the frecuency of pulse. After slaughtered, the evaluation of the meat birds were conducted on visually colour at zero, one, and two hours. The legs and breast of each treated birds were then boiled at 100 C 30 minutes, composing of 1 kg meat: 2L water. The boiled meat will be analyzed by colour and tenderness. All parametrics data were analyzed using one way analysis of variance. Whereas all pararnetrics data analyzed using Kruskal Wallies, and the difference between the treatments mean was analyzed using Mann Whitney. All statistical analysis was made at 95% degree of confidence.

Item Type:	Book Section
Subjects:	600 Technology (Applied sciences) 600 Technology (Applied sciences) > 640 Home & family management > Food and Drink
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mr Sumardi .
Date Deposited:	27 Apr 2023 03:58
Last Modified:	27 Apr 2023 04:09
URI:	http://repository.unika.ac.id/id/eprint/31554

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