DI RPA (Rumah Potong Ayam) TRADISIONAL
ABUBAKAR
Balai Besar Litbang Pascapanen Pertanian, Bogor
E-mail: abubakar_litbangpascapanen@yahoo.co.id
ABSTRAK
Sistem keamanan pangan pada hasil ternak merupakan suatu rangkaian pembangunan yang terpadu dan terintegrasi dengan kebijakan global, regional maupun nasional. Tuntutan yang semakin meningkat akan sistem keamanan pangan akan hasil ternak yang baik bagi konsumen mendorong untuk dikembangkannya suatu sistem kebijakan yang relevan dan dapat diterapkan oleh para pelaku pasar. Karkas unggas (ayam) yang dihasilkan oleh Rumah Potong Ayam (RPA) tradisional dan selama proses pemotongan, penanganan, lingkungan yang tidak kondusif sangat memungkinkan pertumbuhan dan kontaminasi oleh bakteri patogen, merupakan produk yang berpeluang sebagai perantara dalam menyebarkan penyakit. Pada tahun 2010 pemerintah Indonesia telah mencanangkan swasembada daging, untuk itu telah diambil langkah-langkah positif diantaranya pengadaan bibit unggul, tesedianya pakan yang bermutu, dan manajemen yang handal. Peningkatan produksi karkas unggas (ayam) dalam rangka swasembada daging harus diikuti dengan peningkatan mutu dan keamanan pangan serta menjamin kehalalannya. Karkas ayam mempunyai potensi dan peran yang sangat strategis dalam pencanangan swasembada daging, karena selain daging ayam sangat disukai semua kalangan masyarakat, bergizi tinggi, mudah dicerna, mudah cara pengolahannya dan harganya terjangkau, namun demikian daging ayam mudah rusak karena penanganannya selama pemotongan sampai dipasar kurang baik. Pemotongan ternak ayam sampai saat ini sebagian besar dilakukan secara tradisional di RPA (rumah potong ayam) dengan teknik dan peralatan yang sederhana dan hieginitasnya kurang terjamin. Untuk meningkatkan mutu dan keamanan karkas ayam selama pemotongan sampai dipasar perlu dilakukan penerapan HACCP, penetapan dan penerapan CCP (Critical Control Point) pada: pemotongan ayam, penirisan darah, pencabutan bulu, pengeluaran jeroan, pencucian, pengemasan, penyimpanan dingin dan transportasi.
Kata kunci : Pemotongan unggas, sosialisasi HACCP, teknologi
ABSTRACT
Technology of slaughter, handling poultry meat and also applying HACCP (Hazard Analysis Critical Control Point) socializing in traditional RPA (Chicken Slaughterhouse). Food security system of at livestock result represent an integrated and inwrought development network with the global policy, regional and also national. Demand which progressively mount the food security system of will result of livestock which is both for consumer push to developing of an applicable and relevant policy system by all market perpetrator. Poultry carcass of yielded by slaughterhouse chicken (traditional RPA) and during slaughtering process, handling, environment which do not condusif very conducive growth and contamination by bacterium patogen, represen ting product which have opportunity to as medium in propagating disease. In the year 2010 government of cymbal Indonesia have the self sufficiency meat, for that have been taken by a positive stages: steps among other things a bit of blood levying, certifiable feed, and reliable management. The increase of chicken carcass product in order to self sufficiency meat have to be followed with the make-up of quality and food security and also guarantee is lawful. Chicken have the very strategic role and potency in cymbal is self sufficiency meat, because besides chicken meat very taken a fancy by all society circle, high nutritious, is easy to digested, easy to the way of its processing and its price reached, but that way easy chicken meat destroy because its handling during slaughter until unfavourable market. Slauhtering of chicken to date most conducted traditionally in RPA (slaughterhouse chicken) with the simple equipments and technique and hiegiene less be well guaranted. To increase quality of and carcass security of chicken during slaughter until market require to be conducted by applying HACCP, stipulating and applying of CCP (Critical Control Point) at chicken slaughter, blood slice, furrepeal, bowels expenditure, washing, packaging, chilled depository and transportation
Keywords : Poultry slaughter, HACCP socialization, technology
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