Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat
Chicken slaughterhouses play an essential role in producing halal chicken. In previous study, only nine halal-certified chicken slaughterhouses in Banda Aceh. This study determined the effect of halal-certified slaughterhouses and storage time on broiler chicken meat’s microbiology and organoleptic...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Halal Center UIN Sunan Gunung Djati Bandung
2023-02-01
|
| Series: | Indonesian Journal of Halal Research |
| Subjects: | |
| Online Access: | https://journal.uinsgd.ac.id/index.php/ijhar/article/view/17390 |
| _version_ | 1797838448899391488 |
|---|---|
| author | Irfan Irfan Yanti Meldasari Lubis Muhammad Ryan Dewi Yunita Rabya A Lahmer |
| author_facet | Irfan Irfan Yanti Meldasari Lubis Muhammad Ryan Dewi Yunita Rabya A Lahmer |
| author_sort | Irfan Irfan |
| collection | DOAJ |
| description | Chicken slaughterhouses play an essential role in producing halal chicken. In previous study, only nine halal-certified chicken slaughterhouses in Banda Aceh. This study determined the effect of halal-certified slaughterhouses and storage time on broiler chicken meat’s microbiology and organoleptic quality. This study uses a factorial randomized block design with two factors (halal-certified slaughterhouses (the slaughterhouse which already has a halal certificate (S1) and the slaughterhouse which has not yet halal certified (S2) and storage time (0 hours (P1), 3 hours (P2), 6 hours (P3), and 9 hours (P4)). Each treatment repeats three times. Data were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DNMRT) at a 5% level. Samples were analyzed for total plate counts (TPC), pH, and descriptive organoleptic tests of meat color, aroma, moisture, elasticity, and skin color. The results showed that the quality of meat from chickens slaughtered at halal-certified slaughterhouses was better than that of not halal-certified slaughterhouses in terms of lower microbial number and pH value, as well as the higher value of descriptive organoleptic characteristics (meat color, aroma, elasticity, and skin color). There is no difference found in meat moisture. |
| first_indexed | 2024-04-09T15:42:08Z |
| format | Article |
| id | doaj.art-831f6251a30c4c1f8f76e04fd8e57699 |
| institution | Directory Open Access Journal |
| issn | 2656-3754 2657-0165 |
| language | English |
| last_indexed | 2024-04-09T15:42:08Z |
| publishDate | 2023-02-01 |
| publisher | Halal Center UIN Sunan Gunung Djati Bandung |
| record_format | Article |
| series | Indonesian Journal of Halal Research |
| spelling | doaj.art-831f6251a30c4c1f8f76e04fd8e576992023-04-27T08:46:57ZengHalal Center UIN Sunan Gunung Djati BandungIndonesian Journal of Halal Research2656-37542657-01652023-02-015111110.15575/ijhar.v5i1.173907163Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken MeatIrfan Irfan0Yanti Meldasari Lubis1Muhammad Ryan2Dewi Yunita3Rabya A Lahmer4Universitas Syiah KualaUniversitas Syiah KualaUniversitas Syiah KualaUniversitas Syiah KualaUniversity of TripoliChicken slaughterhouses play an essential role in producing halal chicken. In previous study, only nine halal-certified chicken slaughterhouses in Banda Aceh. This study determined the effect of halal-certified slaughterhouses and storage time on broiler chicken meat’s microbiology and organoleptic quality. This study uses a factorial randomized block design with two factors (halal-certified slaughterhouses (the slaughterhouse which already has a halal certificate (S1) and the slaughterhouse which has not yet halal certified (S2) and storage time (0 hours (P1), 3 hours (P2), 6 hours (P3), and 9 hours (P4)). Each treatment repeats three times. Data were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DNMRT) at a 5% level. Samples were analyzed for total plate counts (TPC), pH, and descriptive organoleptic tests of meat color, aroma, moisture, elasticity, and skin color. The results showed that the quality of meat from chickens slaughtered at halal-certified slaughterhouses was better than that of not halal-certified slaughterhouses in terms of lower microbial number and pH value, as well as the higher value of descriptive organoleptic characteristics (meat color, aroma, elasticity, and skin color). There is no difference found in meat moisture.https://journal.uinsgd.ac.id/index.php/ijhar/article/view/17390chicken meat broilerhalal-certifiedqualityslaughterhousestorage time |
| spellingShingle | Irfan Irfan Yanti Meldasari Lubis Muhammad Ryan Dewi Yunita Rabya A Lahmer Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat Indonesian Journal of Halal Research chicken meat broiler halal-certified quality slaughterhouse storage time |
| title | Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat |
| title_full | Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat |
| title_fullStr | Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat |
| title_full_unstemmed | Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat |
| title_short | Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat |
| title_sort | effect of halal certified slaughterhouses and storage time on microbiology and organoleptic quality of broiler chicken meat |
| topic | chicken meat broiler halal-certified quality slaughterhouse storage time |
| url | https://journal.uinsgd.ac.id/index.php/ijhar/article/view/17390 |
| work_keys_str_mv | AT irfanirfan effectofhalalcertifiedslaughterhousesandstoragetimeonmicrobiologyandorganolepticqualityofbroilerchickenmeat AT yantimeldasarilubis effectofhalalcertifiedslaughterhousesandstoragetimeonmicrobiologyandorganolepticqualityofbroilerchickenmeat AT muhammadryan effectofhalalcertifiedslaughterhousesandstoragetimeonmicrobiologyandorganolepticqualityofbroilerchickenmeat AT dewiyunita effectofhalalcertifiedslaughterhousesandstoragetimeonmicrobiologyandorganolepticqualityofbroilerchickenmeat AT rabyaalahmer effectofhalalcertifiedslaughterhousesandstoragetimeonmicrobiologyandorganolepticqualityofbroilerchickenmeat |