Idea Transcript
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RINGKASAN RUPI UDIN. Evaluasi Penerapan Sistem Pemotongan Ditinjau dari Keamanan dan Kehalalan Daging pada Tempat Pemotongan Kambing di kota Jambi. Dibimbing oleh HENNY NURAINI dan RARAH RATIH ADJIE MAHESWARI. Pangan asal hewani seperti daging, susu, telur serta hasil olahannya umumnya bersifat mudah rusak (perishable) dan memiliki potensi mengandung bahaya biologis, kimiawi dan fisik, yang dikenal sebagai Potentially Hazardous Foods (PHF). Oleh sebab itu penanganan produk tersebut harus baik dan benar. Ada beberapa tahapan yang sangat menentukan kualitas dan keamanan daging dalam mata rantai penyediaannya, salah satunya adalah tahap pemotongan di Tempat Pemotongan Hewan (TPH). Penelitian ini bertujuan melakukan evaluasi terhadap penerapan sistem pemotongan (Good Slaughtering Practices/GSP), Sistem Jaminan Halal (SJH), serta menguji keamanan daging kambing pada Tempat Pemotongan Kambing di kota Jambi ditinjau dari cemaran mikroba, cemaran logam berat dan residu pestisida organofosfat. Penelitian ini menggunakan rancangan deskriptif, pengambilan sampel dilakukan secara acak terhadap sejumlah ternak yang dipotong pada Tempat Pemotongan Kambing di kota Jambi. Evaluasi dilakukan terhadap kualitas fisik daging (pH, warna, dan daya mengikat air), cemaran mikroba (TPC, E.coli, coliform, Salmonella sp, dan Staphylococcus) cemaran logam berat (Pb, Cd, dan Hg) dan residu pestisida organofosphat. Sampel yang digunakan untuk analisis fisik dan cemaran mikroba adalah daging paha, sedangkan sampel yang digunakan untuk analisis logam berat dan residu pestisida adalah daging paha, hati dan ginjal. Penerapan GSP pada semua TPH kota Jambi belum terlaksana secara maksimal, hal ini dibuktikan dari 10 karakter penilaian TPH Jambi Timur baru mampu melaksanakan 58.00%, TPH Telanaipura 57.50%, TPH Pasar Jambi 58.00%. Parameter SJH yang dievaluasi sebagian besar belum terpenuhi. TPH Jambi Timur baru mampu melaksanakan SJH 47.50 % , TPH Telanaipura 49 % dan TPH Pasar Jambi 45.50 %. Nilai pH daging kambing pada semua TPH di kota Jambi masih berada pada kisaran pH daging normal (5.75 dan 5.92). Daya mengikat air dalam kisaran (37.58% – 42.56 %) dan warna dengan range skala warna (6.5 - 7.5) termasuk dalam mutu II dengan warna merah kegelapan. Cemaran mikroba terutama E. coli dan Coliform pada daging kambing melebihi batas maksimum SNI (3925: 2008). E.coli yang melebihi batas maksimum pada TPH Jambi Timur dan TPH Telanaipura. Coliform melebihi batas maksimum pada semua TPH. Daging, hati dan ginjal kambing di kota Jambi tidak terkontaminasi oleh logam berat, tetapi terkontaminasi oleh residu pestisida organofosfat golongan profenofos dan dikhlorfos. Semua sampel yang terkontaminasi menunjukkan nilai yang tidak melebihi batas maksimum yang ditetapkan oleh SNI (7317:2008) tentang batas cemaran residu pestisida golongan organofosfat yaitu 0.05 ppm. Kata kunci: jaminan halal, keamanan daging, tempat pemotongan hewan
SUMMARY RUPI UDIN. Evaluation of Good Salughtering Practices, Halal Assurance System and Safety Status of Goat Meat at Goat Slaughterplaces in Jambi City. Supervised by HENNY NURAINI and RARAH RATIH ADJIE MAHESWARI. Food of animal origin such as a meat, milk, egg and processed product are perishable and potentially for biological hazard, chemical, and physical known as Potentially Hazardous Food (PHF). Hence, handling of this product must be good and true. There are several steps that determine the quality and safety of meat in their supply chain, one of which is the stage of salughtering in slaughterplaces. The objective of this study to evaluate the application of slaughtering (Good Salughtering Practice), Halal Assurance System (HAS), and meat safety at goat slaughterplaces in Jambi city that term of microbiological contamination, heavy metals contamination and organofosfat pesticide residues. The study used a descriptive, randomized sampling of livestock numbers slaughtered at slaughterplaces in Jambi city. Evaluation of physical quality of the meat (pH, color, and water holding capacity), microbial contamination (TPC, E.coli, coliform, Salmonella sp, and Staphylococcus) contamination of heavy metals (Pb, Cd, and Hg) and pesticide residues organofosphat. The sample used for the analysis of physical and microbial contamination is the leg, whereas the sample used for the analysis of heavy metals and pesticide residues are leg, liver and kidney. The GSP implementations at all of slaugtherplaces in Jambi city has not been done to maximum. This is proved from ten assessment characters of East Jambi, Telanaipura, and Jambi Market Slaugtherplaces can be able to meet 58.00%, 57.50%, 58.00% respectively. SJH parameters were evaluated largely unmet. East Jambi, Telanaipura, and Jambi Market Slaugtherplaces was carry of SJH by 47.50%, 49%, 45.50% respectively. The value of meat goats pH is still within the range of normal meat pH (5.75 and 5.92) at all of goat slaughterplaces. The Water Holding Capacity (WHC) on ranges (37.58% - 42.56%) and color of meat goats on ranges (6.5 - 7.5) are included in the Quality II with dark red color. Microbiological contamination, especially E. coli and coliform in meat goats was exceed the maximum limit according to Indonesian National Standard 3925: 2008. E. coli exceeded the maximum found at East Jambi and Telanaipura Goat Slaughterplaces. Coliform exceeded the maximum limit found at all of goat slaughterplaces. The meat, liver and kidney goats in Jambi city showed undetectable residues of heavy metals, but the meat and kidney goats contaminated by organophosphate pesticide residues of dikhlorfos and profenofos groups. All of samples that positive were contaminated demonstrate the value of which does not exceed the maximum limit determined by Indonesian National Standard 7317:2008 about contamination limits organophosphate pesticide residue groups are 0.05 ppm. Keywords: halal assurance, meats safety, slaughterplaces