DAN PENERAPAN HACCP DALAM PROSES PEMOTONGAN AYAM
DI INDONESIA
ABUBAKAR
Balai Besar Litbang Pascapanen Pertanian, Bogor
Email: abu.028@gmail.com
ABSTRAK
Indonesia tahun 2010 mencanangkan swasembada daging, dimana saat ini konsumsi daging nasional didominasi oleh karkas/daging ayam. Untuk itu saat ini telah diambil langkah-langkah positif diantaranya pengadaan bibit ternak unggul, tersedianya pakan yang bermutu, dan manajemen yang handal serta perlu diadakan revitalisasi dan penataan RPA yang standar. Peningkatan produksi karkas ayam dalam rangka swasembada daging harus diikuti dengan peningkatan mutu dan keamanan pangan serta menjamin kehalalannya. Standardisasi RPA sangat penting dalam menghasilkan karkas ayam yang aman dan bermutu. Untuk menjamin mutu, dan kehalalan karkas ayam tidak cukup dengan penerapan sistem jaminan halal yang ada di RPA. Jaminan kehalalan produk yang dihasillan RPA diwujudkan dalam bentuk sertifikat halal yang menyertai suatu produk daging ayam tersebut dengan pencantuman logo ”halal” pada kemasannya setelah memperoleh izin dari LPPOM-MUI.. Untuk itu telah disurvai beberapa RPA di Jabotabek untuk mengtahui kondisi standar RPA dan penerapan prinsip-prinsip HACCP dalam proses pemotongan ayam. Hasil penelitian menunjukkan bahwa, RPA atau TPA belum sesuai standar SNI, pemotongan ayam dilakukan secara tradisional dengan teknik dan peralatan yang sederhana dan hieginitasnya kurang terjamin dan belum menerapkan prinsip-prinsip HACCP. Untuk meningkatkan mutu dan keamanan karkas ayam selama pemotongan sampai dipasar, maka RPA / TPA harus sesuai dengan SNI 01-6160-1999 dan pelaku RPA perlu memahami teknologi pemotongan dan penanganan daging ayam yang halal serta dapat menerapkan prinsip-prinsip HACCP dalam proses pemotongannya.
Kata kunci : Pemotongan ayam , RPA tradisional, standardisasi
STANDARDIZATION SLAUGHTERING HOUSE CHICKEN (RPA)
" TRADITIONAL" AND APPLYING OF HACCP IN COURSE OF AMPUTATION OF CHICKEN IN INDONESIA
ABSTRACT
Indonesia 2010 isn't it the self sufficiency flesh, where in this time consume national flesh predominated by crabbed / chicken flesh. For that in this time have been taken by positive stages;steps among others levying of pre-eminent livestock seed, the available of nutrition the certifiableness, and reliable management and also require to be performed a revitalisasi and settlement of RPA which was standard. Crabbed product increase of chicken for the agenda of self sufficiency flesh have to follow with improvement of food security and quality and also guarantee his him. Standardization of RPA of vital importance in yielding crabbed of certifiable and peaceful chicken. To guarantee quality, and crabbed lawful of insufficient chicken with applying of lawful guarantee system which in RPA. Lawful Guarantee of product which is RPA is resulted realized in the form of lawful certificate which accompany an the chicken flesh product with coalescence of logo " lawful" at the tidiness of after obtaining permit of LPPOM-MUI.. For that have survey some RPA in Jabotabek to know the condition of standards of RPA and principals applying of HACCP in course of amputation of chicken. Result of research indicate that, RPA or TPA not yet according to standard of SNI, amputation of chicken done/conducted traditionally with simple equipments and technique and the him of less well guaranted and not yet applied principle of HACCP. To upgrade and crabbed security of chicken during amputation until market, hence RPA / TPA have to as according to SNI 01-6160-1999 and perpetrator of RPA require to comprehend amputation technology and handling of lawful chicken flesh and also can apply principle of HACCP in course of amputation of him.
Keyword : Chicken Slaughter , Traditional RPA, standardization.
Kata kunci : Pemotongan ayam , RPA tradisional, standardisasi
STANDARDIZATION SLAUGHTERING HOUSE CHICKEN (RPA)
" TRADITIONAL" AND APPLYING OF HACCP IN COURSE OF AMPUTATION OF CHICKEN IN INDONESIA
ABSTRACT
Indonesia 2010 isn't it the self sufficiency flesh, where in this time consume national flesh predominated by crabbed / chicken flesh. For that in this time have been taken by positive stages;steps among others levying of pre-eminent livestock seed, the available of nutrition the certifiableness, and reliable management and also require to be performed a revitalisasi and settlement of RPA which was standard. Crabbed product increase of chicken for the agenda of self sufficiency flesh have to follow with improvement of food security and quality and also guarantee his him. Standardization of RPA of vital importance in yielding crabbed of certifiable and peaceful chicken. To guarantee quality, and crabbed lawful of insufficient chicken with applying of lawful guarantee system which in RPA. Lawful Guarantee of product which is RPA is resulted realized in the form of lawful certificate which accompany an the chicken flesh product with coalescence of logo " lawful" at the tidiness of after obtaining permit of LPPOM-MUI.. For that have survey some RPA in Jabotabek to know the condition of standards of RPA and principals applying of HACCP in course of amputation of chicken. Result of research indicate that, RPA or TPA not yet according to standard of SNI, amputation of chicken done/conducted traditionally with simple equipments and technique and the him of less well guaranted and not yet applied principle of HACCP. To upgrade and crabbed security of chicken during amputation until market, hence RPA / TPA have to as according to SNI 01-6160-1999 and perpetrator of RPA require to comprehend amputation technology and handling of lawful chicken flesh and also can apply principle of HACCP in course of amputation of him.
Keyword : Chicken Slaughter , Traditional RPA, standardization.
Tidak ada komentar:
Posting Komentar