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Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat

Indonesian Journal of Halal Research · Vol. 5 No. 1 (2023) · hlm. 1–11

DOI
10.15575/ijhar.v5i1.17390
ISSN
2657-0165, 2656-3754
Terbit
2023-02-28
Penerbit
UIN Sunan Gunung Djati Bandung
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

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.

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  • Universitas Syiah Kuala
  • University of Tripoli
  • Sunan Kalijaga State Islamic University Yogyakarta
  • Organisasi berbeda
  • Organisasi sama
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Rekan penulisOrganisasiArtikel bersama
Santi NoviasariUniversitas Syiah Kuala1
Zaidiyah ZaidiyahUniversitas Syiah Kuala1
Irfan IrfanSunan Kalijaga State Islamic University Yogyakarta1
Y IkhwanaUniversitas Syiah Kuala1
Yuliani AisyahUniversitas Syiah Kuala1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/ijhar/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat</dc:title>
	<dc:creator>Irfan, Irfan</dc:creator>
	<dc:creator>Lubis, Yanti Meldasari</dc:creator>
	<dc:creator>Ryan, Muhammad</dc:creator>
	<dc:creator>Yunita, Dewi</dc:creator>
	<dc:creator>Lahmer, Rabya A</dc:creator>
	<dc:subject xml:lang="en-US">chicken meat broiler</dc:subject>
	<dc:subject xml:lang="en-US">halal-certified</dc:subject>
	<dc:subject xml:lang="en-US">quality</dc:subject>
	<dc:subject xml:lang="en-US">slaughterhouse</dc:subject>
	<dc:subject xml:lang="en-US">storage time</dc:subject>
	<dc:description xml:lang="en-US">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.</dc:description>
	<dc:publisher xml:lang="en-US">UIN Sunan Gunung Djati Bandung</dc:publisher>
	<dc:date>2023-02-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/17390</dc:identifier>
	<dc:identifier>10.15575/ijhar.v5i1.17390</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Halal Research; Vol. 5 No. 1 (2023): February; 1-11</dc:source>
	<dc:source>2657-0165</dc:source>
	<dc:source>2656-3754</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/17390/8785</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Author</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>