Evaluation of slaughter and sanitation in slaughterhouse category ii

Abstract

Meat is one of main source of animal protein that provides nutrition to humans, and it is produced through the slaughter process in a slaughterhouse. The existence of the slaughterhouse is important to ensure safe, healthy, wholesome, and halal meat. This study aims to evaluate the implementation of halal slaughter and sanitation during the slaughter process in the slaughterhouse category II. Total plate count (TPC), Salmonella sp, Coliform, and Escherichia coli were analysed by using the Bacteriological Analytical Manual (BAM) method. Halal slaughter was carried out under observation with GSP forms that refer to Decree of the Minister of Agriculture No. 413/310/7/1992, RI Government Regulation No 95/2012 and the Indonesian Ulama Council (LPPOM-MUI) as well as the Food, Drugs and Cosmetics Assessment Institute HAS 23103 (2012). The results of the total plate count (TPC), Salmonella sp, Coliform, and Escherichia coli in meat was under the maximum threshold set by the Indonesian National Standard (INS) and halal slaughter in slaughterhouse category II already meet the standard requirement of Islamic law based on the Halal Assurance System (HAS) of the Indonesian Ulama Council (MUI).