KUALITAS MIKROBIOLOGI, KIMIA, DAN ORGANOLEPTIK DAGING SAPI DARI PASAR TRADISIONAL SAMPAI KE KONSUMEN DI BOGOR

Abstract

Fresh meat is known as a food has high nutritional value but is easily damaged due to physical,
chemical and microbiological processes. Fresh meat sold on the traditional market is often
contaminated with bacteria, this is because the meat preparation process does not pay attention to
sanitation aspects, so it is necessary to test the quality of the meat to determine the population of
microorganisms. This test used fresh meat originating from ”Anyar” traditional market in Bogor, as
well as from satay sellers and ”Dramaga” traditional Market in Bogor at various purchasing times.
The parameter were chemical characteristics (pH andwater activity), micbiological (total plate
count and E.colli), and organoleptics on texture, color, and odor. The results showed in terms of
chemical characteristics, the pH value obtained ranges from 4.66 to 5.13, while the AW value
obtained ranges from 0.832 to 0.894. Meanwhile, for microbiological characteristics, on TPC the
number of bacteria obtained ranged from 1.8 x 10-3 to TNTC, and 7.4 x 107 to TNTC for the number
of e.coli. The results of the organoleptic characteristics of fresh meat originating from the Anyar
market at 02.00 and 07.00 WIB were categorized as quality I based on SNI, while meat originating
from the Dramaga market at 08.00 WIB was categorized as quality III.