ANALISIS FAKTOR TITIK KRITIS DAN UJI MALACHITE GREEN UNTUK MENENTUKAN STATUS HALAL AYAM POTONG DI TPA KECAMATAN MENES

Authors

  • Marlinda Indriati Universitas Mathla'ul Anwar Banten
  • Tuti Rostianti Maulani Universitas Mathla'ul Anwar Banten
  • Uti Nurliawati Universitas Mathla'ul Anwar Banten

Keywords:

Halal, Broiler Chicken, TPA, Malachite Green

Abstract

This study aims to analyze the critical point factor and malachite green test to determine the halal status of broiler chickens in chicken slaughterhouses (TPA). Samples were taken from 4 landfills in Menes District. The research was conducted in 3 stages, namely first filling the halal slaughtering quisoner according to the LPPOM MUI standard (2011), with results of 80% in accordance with the halal chicken slaughtering technique. The second stage is the Malachite Green test, which aims to prove whether the process of slaughtering broiler chickens is perfect, seen from the removal of chicken blood which must also be perfect, the data obtained is that blood removal is carried out completely from all samples (negative carcass). The last stage is post-slaughter handling by testing Eacherichia coli microbial contamination. The average value of microbial contamination is 2.6 x 104 cfu / gr with purple colonies on brilliance media, and the amount of e.coli contamination of broiler chicken meat exceeds the maximum limit of Eacherichia Coli microbial contamination (BMCM) of fresh chicken meat is less than 1 x 101 cfu / gr.

References

Al Rasyid, H. (2014). Dasar-dasar Statistik Terapan. Bandung: Program Pascasarjana, Unpad.

Anonim (1996b). Petunjuk Praktikum Daging. Kursus Singkat Jaminan Mutu Dalam Industri Daging di IPB, Bogor.

[BPOM RI] Badan Pengawas Obat Dan Makanan Republik Indonesia. 2008. Pengujian Mikrobiologi Pangan. 9(2): 1-11.

Delfita rina. 2013. Evaluasi Teknik Pemotongan Ayam Ditinjau dari Kehalalan dan Keamanan Pangan Di Kabupaten Tanah Datar, Batusangkar.

LPPOM MUI, Lembaga Pengkajian Pangan Obat-obatan dan Kosmetika Majlis Ulama Indonesia. 2011.Pedoman Pengelolaan Rumah Potong Unggas (RPU) Halal. Lembaga Pengkajian Pangan Obat-obatan dan Kosmetika Majlis Ulama Indonesia

Marwan bin Musa, 2012. Ensiklopedia Islam: Fikih Penyembelihan Hewan, http://wawasankeislaman.bogspot.com/2012/02/fiqhmenyembelihhewan.html18jun2012

SNI. 2009. Batas Maksimum Cemaran Mikroba dalam Pangan. SNI 7388:2009

SNI.2009. Mutu Karkas dan Daging Ayam. SNI 3924:2009

Wahyu dan Dwi. 2012. Faktor-faktor Yang Berhubungan Dengan Keberadaan Bakteri Escherichia Coli Pada Jajanan Es buah Yang Dijual Di Sekitar Pusat Kota Temanggung. Semarang.

Volume 1 Nomor 1 - Maret 2021

Downloads

Published

2021-02-27

How to Cite

Indriati, M. ., Tuti Rostianti Maulani, & Uti Nurliawati. (2021). ANALISIS FAKTOR TITIK KRITIS DAN UJI MALACHITE GREEN UNTUK MENENTUKAN STATUS HALAL AYAM POTONG DI TPA KECAMATAN MENES. IJMA: INTERNATIONAL JOURNAL MATHLA’UL ANWAR OF HALAL ISSUES, 1(1), 1–8. Retrieved from http://journal.halalunmabanten.id/index.php/ijma/article/view/6