Effect of Chitosan Concentration on Spoilage Time of Broiler Chicken Meat Muhammad Dirga Gifardi (a*) Lucia Muslimin (a) Effendi Abustam (b)
a) Veterinary Study Program, Faculty of Medicine, Hasanuddin University, Jalan Perintis Kemerdekaan km. 10, Makassar 90245, Indonesia
*mdirga701[at]gmail.com
b) Faculty of Animal Husbandry, Hasanuddin University, Jalan Perintis Kemerdekaan km. 10, Makassar 90245, Indonesia
Abstract
Broiler chicken meat is one of the sources of animal protein with a high level of consumption in Indonesia. Very high demand must be overcome with adequate production and distribution. However, it is not uncommon to find several problems in the process of producing broiler meat, one of which is the fast decomposing meat of broiler chicken. The solution to overcome these problems is the preservation process. One of the natural preservatives that can be used is chitosan. The purpose of this study was to determine the optimum concentration of chitosan to inhibit the spoilage of broiler chicken meat. The study was conducted on May to August 2018 at the Laboratory of Microbiology, Veterinary Medicine Study Program, Faculty of Medicine and Laboratory of Animal Product Technology, Faculty of Animal Husbandry, Hasanuddin University. This study was conducted with 6 treatments, namely control and soaking treatment in 1% acetic acid as a comparison, and soaking the meat in chitosan solution with concentrations of 0.5%, 1%, 1.5%, and 2%, each treatment consisting of 4 replications. Data were analyzed using descriptive methods and Analysis of Varience (ANOVA). The variables observed were time of decay, water binding capacity, and organoleptic. The results of the spoilage time showed that the concentration of chitosan 1%, 1.5%, and 2% could inhibit the spoilage time until the second day. The results of testing the water holding capacity showed that chitosan concentrations of 1.5% and 2% showed non-significant changes (p> 0.05) until the second day. The results of organoleptic testing showed that the concentration of chitosan was 2% most effective for maintaining the smell and taste of broiler chicken meat until the second day.
Keywords: Broiler Chicken Meat, Chitosan, Spoilage Time
Topic: Veterinary Animal Disease and Veterinary Public Health
