PRAKTIKUM ILMU BAHAN PANGAN "UNGGAS"

Summary

In this practical poultry testing session, Dian, a student from Universitas Tadulako, examines the quality of chicken through various tests. The tests include checking the integrity, cleanliness, and color changes of the chicken carcass, as well as measuring its nutritional composition and texture. The chicken parts are weighed to assess fat content, and the freshness is confirmed using an H2S test for bacterial contamination, which shows no signs of infection. Overall, the chicken is found to be fresh, with minor quality issues, making it suitable for consumption.

Takeaways

• 😀 The script introduces the speaker, Dian, a student of the Nutrition program at the Faculty of Public Health, Universitas Tadulako.
• 😀 The practicum's focus is on testing the quality of poultry, including examining chicken meat and carcasses.
• 😀 The materials used include chicken meat, chicken carcasses, Pb-acetate, and filter paper.
• 😀 Tools required for the practicum include a ruler, knife, chopping board, pipette, and scale.
• 😀 The first observation involves inspecting the whole chicken carcass, including checking its integrity, cleanliness, color changes, and fat levels.
• 😀 The chicken carcass is assessed using the Indonesian National Standard (SNI) 3924:2009 to measure its completeness and quality.
• 😀 The carcass is found to be mostly intact but slightly torn in the chest area, which qualifies it as grade two for completeness.
• 😀 Observations on cleanliness reveal the carcass still has some feathers, with minor bruising on the thighs and overall cleanliness rated at grade three.
• 😀 The weight of the entire carcass is measured, with specific measurements taken for each part: breast (223g), back (163g), thigh (174g), and wing (66g).
• 😀 The script explains how the nutritional composition of each part of the chicken is calculated using specific formulas to determine the nutritional content based on weight and proportions.
• 😀 The practicum also includes measuring the thickness of the meat in the breast, back, and thigh to assess the meat's texture and tenderness.
• 😀 Fat content is evaluated by weighing fat collected from the neck and abdominal cavity, totaling 16 grams.
• 😀 The freshness of the chicken meat is tested using an H2S test, where the absence of a brown color on the filter paper indicates the chicken is still fresh and not contaminated by bacteria.
• 😀 The practicum concludes with a report on the freshness of the chicken, which shows no bacterial contamination based on the H2S test result.

Q & A

What is the main objective of the practical session described in the transcript?

The main objective of the practical session is to test the quality of poultry (chicken), including observing the carcass, meat texture, and freshness of the meat.

What materials and tools are used in the practical session?

The materials used include chicken meat, chicken carcass, lead acetate (Pb-acetate), and filter paper. The tools used include a ruler, knife, cutting board, pipette, and balance scale.

What specific SNI standard is referenced for observing the chicken carcass?

The SNI 3924:2009 standard is referenced for observing the chicken carcass, specifically for the assessment of the carcass integrity.

What is evaluated during the chicken carcass observation?

The observations include the completeness of the carcass, cleanliness, color changes, muscle composition, and fat levels.

How is the integrity of the chicken carcass assessed?

The integrity of the carcass is assessed based on whether it is intact without missing bones or parts, with any minor tears (such as on the chest) considered acceptable under the standard.

What is considered when evaluating the cleanliness of the chicken carcass?

Cleanliness is evaluated by checking for any remaining feathers or impurities on the carcass, with a rating based on the absence or presence of these features.

How is the composition of the chicken carcass determined?

The composition of the chicken carcass is determined by weighing the entire carcass and then weighing the individual parts such as the breast, back, thigh, and wing.

What method is used to calculate the nutritional composition of the chicken?

The nutritional composition is calculated using formulas that involve the weight of the parts of the chicken and the percentage of nutrients in those parts.

How is the fat content of the chicken measured?

The fat content is measured by taking samples from the neck and abdominal cavity, followed by weighing the fat after collection.

What is the purpose of the H2S test in the practical session?

The H2S test is used to detect the presence of bacteria that may have infected the chicken. If bacteria are present, it would result in a brown discoloration on the filter paper.