Sains Malaysiana 54(6)(2025): 1489-1497

http://doi.org/10.17576/jsm-2025-5406-05

 

Perbandingan Ciri Daging Ayam Pedaging, Ayam Kampung Asli dan Ayam Kampung Kacuk daripada Pasaran

(Comparison of Meat Properties between Broiler Chicken, Village Chicken and Cross-Breed Village Chicken from the Market)

 

LIM HOOI WEN¹ & MOHAMAD YUSOF MASKAT^1,2,*

 

¹Jabatan Sains Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

²Pusat Inovasi Teknologi Konfeksi, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

 

Diserahkan: 1 Disember 2023/Diterima: 6 Mac 2025

 

Abstrak

Penternakan ayam kampung kacuk telah meningkat berbanding dengan ayam kampung asli. Walau bagaimanapun, tiada kajian yang membandingkan ciri fiziko-kimia dan sensori ayam kampung kacuk dengan ayam pedaging dan ayam kampung asli yang dijual di pasaran. Oleh itu, kajian ini dilakukan untuk membandingkan ciri fiziko-kimia dan sensori ayam kampung kacuk (AKK) dengan ayam pedaging (AP) dan ayam kampung asli (AKA). Kandungan lembapan, lemak, daya ricihan, profil asid amino dan sebatian meruap telah ditentukan bagi sampel bahagian dada, paha serta kepak untuk setiap jenis ayam tersebut. Penilaian sensori dijalankan untuk menilai tahap penerimaan pada burger ayam kampung kacukan dan ayam pedaging. Hasil menunjukkan tiada perbezaan yang ketara bagi kandungan lembapan antara bahagian dan jenis ayam. Bahagian dada AKK mengandungi lemak yang lebih rendah (p<0.05) berbanding AKA dan AP sementara kandungan lemak bahagian paha AKK adalah lebih rendah (p<0.05) berbanding AKA. Untuk daya ricihan, sampel AKA bahagian dada dan paha menunjukkan nilai kekerasan yang lebih tinggi (p<0.05) berbanding AKK dan AP. Hanya histidin menunjukkan perbezaan signifikan (p<0.05) antara jenis ayam yang berbeza dengan AP mengandungi kandungan histidin yang lebih tinggi daripada AKA. Sebanyak 61 sebatian meruap telah didapati dalam bahagian dada ketiga-tiga jenis ayam. Kedua-dua AKA dan AKK menunjukkan kandungan 2-pentil furan yang lebih tinggi (p<0.05) berbanding AP. Penilaian sensori tidak menunjukkan perbezaan signifikan antara semua atribut yang dikaji. Walaupun terdapat beberapa perbezaan, hasil kajian ini menunjukkan daging AKK adalah setanding dengan AKA dan AP berdasarkan ciri yang dikaji.

Kata kunci: Ayam kampung asli; ayam kampung kacuk; ayam pedaging; fiziko-kimia; penilaian sensori  

 

Abstract

The rearing of cross-breed village chickens has increased compared to village chickens. However, there are no studies comparing the physicochemical and sensory characteristics of cross-breed village chicken (AKK) with broiler (AP) and village chicken (AKA) available in the market. Therefore, this study was conducted to compare the physicochemical and sensorial characteristics of cross-breed village chickens with broiler and village chickens. Moisture content, fat content, shear force, amino acid profile and volatile compounds were determined for the breast, thigh and wing for each type of chicken. Sensory evaluation was carried out to assess the acceptance of cross-breed village chicken and broiler chicken patties. Results showed no significant differences in moisture content between parts and types of chicken. The breast of AKK contained lower fat (p<0.05) compared to AKA and AP while fat in the thigh part of AKK was lower (p<0.05) compared to AKA. For shear force, AKA breast and thigh samples showed a higher degree of toughness (p<0.05) compared to AKK and AP. Only histidine showed a significant difference (p<0.05) between types of chicken where AP contained higher (p<0.05) histidine content than AKA. A total of 61 volatile compounds were found in the breast of all three types of chicken. Both AKA and AKK contained higher level of 2-pentyl furan (p<0.05) compared to AP. Sensory evaluation did not show significant differences (p>0.05) between all studied attributes. Although there are differences, the results of this study showed AKK meat was comparable to AKA and AP based on the properties studied.

Keywords: Broiler chicken; cross-breed village chicken; physico-chemical; sensory evaluation; village chicken

 

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*Pengarang untuk surat-menyurat; email: yusofm@ukm.edu.my