Romadhoni, Mochamad Fahrur (2017) Pengujian Kondisi Stunning Dan Penyembelihan Di Rpa Untuk Menunjang Audit Internal Sistem Jaminan Halal. Sarjana thesis, Universitas Brawijaya.
Abstract
Kesehatan masyarakat sangat ditentukan oleh terpenuhinya kecukupan kalori protein (KKP). Salah satunya dari daging ayam yang relatif mudah didapat, murah, dan mudah diolah. Beberapa titik kritis penyembelihan yang halal dan berkualitas, yaitu pra-penyembelihan, penyembelihan, dan pasca-penyembelihan. Pada penyembelihan berkapasitas besar, membutuhkan perlakuan khusus berupa stunning sebelum penyembelihan. Syarat penyembelihan dengan stunning adalah hewan tidak mati sebelum disembelih dan tidak membuat cidera permanen pada hewan. Penelitian bertujuan untuk mengetahui voltase dan waktu stunning optimal, serta kesesuaian sembelihan dengan standar halal. Metode penelitian ini menggunakan analisis deskriptif kuantitatif dan rancangan eksperimen dengan uji manova untuk penyembelihan ayam menggunakan stunning. Identifikasi proses stunning dilakukan dengan 5 variasi voltase dan waktu. Setiap perlakuan menggunakan 5 sampel ayam dengan berat 1,7 – 1,8 kg, voltase 30 – 350 volt selama 1 – 4 detik. Kesempurnaan penyembelihan dicek menggunakan 60 ayam, dengan pengecekan terputusnya tiga saluran yaitu saluran nafas (trakea), saluran makan (esophagus), serta vena jugularis dan arteri karotid. Hasil penelitian didapat tingkat voltase dan waktu stunning paling optimal adalah 350 volt dengan durasi 1-2 detik. Voltase tinggi dan durasi stunning singkat, dipilih agar waktu produksi, tenaga kerja, dan hasilnya lebih efisien. Hasil pengecekan penyembelihan menunjukkan 98,33% telah sesuai penyembelihan halal.
English Abstract
The healthy of the society is determined by the fulfillment of enough calories protein (KKP). One of it is from chicken which is easy to be get, cheap, and easy to be cooked. Some critical points of butchery which is halal and qualified is pre-butchery, butchery, and post- butchery. The butchery in big capacity needs certain treatment which is called stunning before the butchery is done. The rule of stunning is the animal is not died before it’s butchered and it doesn’t make the animal injury permanently. The purpose of this research is to know the voltage, time of stunning , and the appropriate of butchering in halal standard. The method of this research is analytical descriptive quantitative and experiment plan by manova examination for chicken butchery using stunning method. The process of stunning identification is done in 5 variations of voltage and time. Every process uses 5 sample of chicken which is the weight for about 1,7-1,8 kg, the voltage 30-350 volt for 1-4 seconds. The perfect butchery is checked using 60 chickens, by checking the break of three tubes. They are trachea, esophagus, and vena jugularis artery carotid. The result of the research shows that the optimum voltage of stunning is 350 volt and the time duration is 1-2 second. The high voltage and duration of stunning is short, it is chosen in order to make the time production, the worker and the result is more efficient. The result of checking the butchery shows that 98.33% is acceptable to be halal butchery.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/36/051701613 |
| Uncontrolled Keywords: | Pengecekan hasil sembelihan, electrical stunning |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 23 Feb 2017 14:50 |
| Last Modified: | 22 Nov 2021 03:08 |
| URI: | http://repository.ub.ac.id/id/eprint/151481 |
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