PRAKTIK HIGIENE DAGING DALAM PENYEMBELIHAN HEWAN QURBAN DI KOTA KUPANG

  • Aji Winarso Fakultas Kedokteran Hewan Universitas Nusa Cendana
  • Dodi Darmakusuma Departemen Kimia, Fakultas Sains dan Tekhnik, Universitas Nusa Cendana
  • Maxs Urias E Sanam Fakultas Kedokteran Hewan Universitas Nusa Cendana
Keywords: halal slaughter, meat hygiene, qurban

Abstract

The procedure for handling sacrificed animals has been regulated in Regulation of the Minister of Agriculture - Republic of Indonesia No. 114/Permentan/PD.410/9/2014. This research aims to describe the procedure of slaughter of qurban animals in Kupang City in relation to the provision of safe, health, intact, and halal meat (ASUH). This study is a descriptive study conducted through observation and interviews with qurban committee 1438H (2017M) at two mosques in Kupang City. Assessment is done on how to produce ASUH meat. There are fifteen aspects that are qualitatively assessed, 1 point if fulfilled and 0 if not fulfilled. Total of fulfillment points was then made in a percentage. The hygiene and sanitation practice of qurban slaughter at Al Mujahidin Mosque-Penfui and Darul Hijrah Mosque-Kolhua of Kupang City is quite good with a value of 10/15 (66.67%). Some things that need to be improved are the limitation of personnel with trained people. Meat processing facilities that need to be added is table and basket for meat storage.

References

Aerita AN, Pawenang ET, Mardiana. 2014. Hubungan Higiene Pedagang dan Sanitasi dengan Kontaminasi Salmonella pada Daging Ayam Potong. Unnes Journal of Public Health; 3(4): 9-16.
Amanda TDR, Razali, Ferasyi TR, Daud R, Karmil TF, Rastina. 2017. Analisis Data tentang Aspek Sanitasi Penyembelihan Sapi Kurban di Kota Banda Aceh Tahun 2015. JIMVET; 1(2): 235-242.
Collins DS, Huey RJ. 2015. Gracey’s Meat Hygiene. West Sussex: Wiley & Sons.
Djaafar TF, Rahayu S. 2007. Cemaran Mikroba pada Produk Pertanian, Penyakit yang Ditimbulkan dan Pencegahannya. J Litbang Pertanian; 26(2): 67-75.
Gustiani E. 2009. Pengendalian Cemaran Mikroba pada Bahan Pangan Asal Ternak (Daging dan Susu) Mulai dari Peternakan sampal Dihidangkan. J Litbang Pertanian; 28(3): 96-100.
Kuntoro B, Maheswari RRA, Nuraini H. 2012. Hubungan Penerapan Standard Sanitation Operasional Procedure (SSOP) terhadap Mutu Daging Ditinjau dari Tingkat Cemaran Mikroba. J Ilmiah Ilmu-Ilmu Peternakan; 15(2): 70-80.
Sari AI, Mulyadi A, Afandi D. 2015. Hubungan Higiene dan Sanitasi Pedagang dengan Kontaminasi Salmonella pada Daging Ayam Potong di Pasar Tradisional Pekanbaru. J Ilmu Lingkungan; 9(2): 173-182.
Setiawan SY, Swacita IBN, Suada IK. 2017. Kualitas Daging Sapi di Rumah Potong Hewan Pesanggaran Ditinjau dari Uji pH dan Daya Ikat Air. Bull Vet Udayana; 9(1): 16-21.
Tolistiawaty I, Widjaja J, Isnawati R, Lobo LT. 2015. Gambaran Rumah Potong Hewan/Tempat Pemotongan Hewan di Kabupaten Sigi, Sulawesi Tengah. J Vektor Penyakit; 9(2): 45-52
Published
2018-09-21
How to Cite
Winarso, A., Darmakusuma, D., & Sanam, M. (2018). PRAKTIK HIGIENE DAGING DALAM PENYEMBELIHAN HEWAN QURBAN DI KOTA KUPANG. JURNAL KAJIAN VETERINER, 5(2), 99-104. https://doi.org/10.35508/jkv.v5i2.958

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.