KUALITAS FISIK DAGING BROILER DI PASAR TRADISIONAL KOTA BANDAR LAMPUNG

Broiler meat is one of the most common sources animal protein consumed by Indonesians. This study aimed to determine physical quality broiler including pH value, water holding capacity, and cooking losses in traditional market Bandar Lampung city. research was conducted December 2019--January 2020. used a survey method using 79 samples breast meat. The sample from 13 markets city (Rajabasa market, Untung SMEP Koga Way Kandis Halim Tugu Tamin Kangkung Cimeng Lempasing Gudang Lelang Panjang market). variables observed this included degree Power Hydrogen (pH), capacity (WHC), losses. results indicated that highest value (6.04) lowest (6.138) WHC which 58.13%, 52.76%, loss obtained 31.48%, Rajabasa 27.29%. It can be concluded were still normal with an average range 6.138-- 6.304 27.29--31.48%, respectively, while high category (52.76--58.13).
 
 Keywords: Broiler, Cooking loss, pH, Traditional Water