Evaluasi Implementasi Aspek Kesejahteraan, Kehalalan, Dan Keamanan Daging Ayam Pada Pt. Wonokoyo Jaya Corporindo Pasuruan, Jawa Timur

Mucharomah, Firda Rachmawati (2019) Evaluasi Implementasi Aspek Kesejahteraan, Kehalalan, Dan Keamanan Daging Ayam Pada Pt. Wonokoyo Jaya Corporindo Pasuruan, Jawa Timur. Sarjana thesis, Universitas Brawijaya.

Abstract

Daging ayam ras pedaging atau broiler merupakan salah satu sumber protein hewani dengan harga relatif terjangkau, mudah didapat, dan mudah diolah. Menurut Badan Pusat Statistik (2018) konsumsi daging ayam pedaging mencapai 5,683 kg per kapita per tahun. PT. Wonokoyo Jaya Corporindo Unit RPA menghasilkan produk ayam pedaging (karkas) mencapai 100 ton perhari. Perusahaan ini telah menerapkan sistem kesejahteraan, kehalalan, dan keamanan daging ayam. Meskipun demikian, masih terdapat ayam memar atau mati sebelum disembelih karena penurunan ayam kurang sesuai prinsip animal welfare. Ayam yang tidak disejahterahkan menghasilkan daging berwarna gelap, memiliki pH tinggi dan bertekstur keras. Proses penyembelihan yang tidak memenuhi persyaratan mengakibatkan ayam tidak halal. Proses penyembelihan yang tidak memenuhi hygiene dan sanitasi membuat daging ayam mudah terkontaminasi. Tujuan penelitian ini yaitu untuk mengetahui implementasi aspek kesejahteraan, kehalalan, dan keamanan di PT. Wonokoyo Jaya Corporindo serta memberikan evaluasi terkait implementasi dan saran perbaikan pada perusahaan tersebut. Metode yang digunakan yaitu dengan membagikan kuesioner audit terhadap beberapa pekerja terkait aspek kesejahteraan dan kehalalan. Pada aspek keamanan dilakukan identifikasi bahaya dan tindakan pencegahan terhadap semua proses produksi. Kuesioner audit berpedoman dengan prinsip kebebasan (five freedom), Halalix Assurance System (HAS) 23103 tentang Pedoman Pemenuhan Kriteia Sistem Jaminan Halal Di Rumah Potong Hewan, dan prinsip Hazard Analysis Critical Control Point (HACCP). Setelah diketahui kondisi di perusahaan, kemudian dievaluasi secara deskriptif apabila diperlukan. Berdasarkan penelitian yang telah dilakukan, pada aspek kesejahteraan hewan secara keseluruhan sudah menerapkan 95%. Pada ruang lingkup kebebasan dari rasa haus dan lapar memiliki persentase 100%. Kebebasan dari ketidaknyamanan memiliki persentasi 90%. Kebebasan dari rasa sakit, luka-luka, dan penyakit memiliki persentase 100%. Kebebasan mengekspresikan perilaku alami memiliki persentase 83,3%. Kebebasan dari rasa takut dan stress memiliki persentase 100%. Pada aspek kehalalan sudah sesuai dengan pedoman HAS 23103 tentang Sistem Jaminan Halal di Rumah Potong Hewan. Para pekerja sudah memahami dan menerapkan aspek kehalalan pada RPA tersebut dengan baik. Pada aspek keamanan telah dilakukan identifikasi bahaya terhadap proses penyembelihan ayam. Terdapat 4 CCP, diantaranya yaitu proses penyembelihan, pencucian dan penurunan suhu karkas, pemeriksaan metal detector, dan suhu loading produk

English Abstract

Broiler or broiler chicken meat is one source of animal protein with relatively affordable prices, easy to obtain, and easy to process. According to the Central Statistics Agency (2018) consumption of broiler meat reaches 5.683 kg per capita per year. PT. Wonokoyo Jaya Corporindo The RPA unit produces broiler products reaching 100 tons per day. This company has implemented a system of welfare, halal, and safety of chicken meat. Nevertheless, there are still bruised or dead chickens before being slaughtered because the decline in chickens is not in accordance with the principles of animal welfare. Unhealthy chicken produces dark flesh, has a high pH and has a hard texture. Slaughter process that does not meet the requirements resulting in chicken is not halal. Slaughter process that does not meet hygiene and sanitation makes chicken meat easily contaminated. The purpose of this study is to determine the implementation of welfare, halal, and security aspects at PT. Wonokoyo Jaya Corporindo as well as providing evaluations related to implementation and improvement suggestions for the company. The method used is by distributing audit questionnaires to several workers related to welfare and halal aspects. In the safety aspect, hazard identification and prevention measures are carried out for all production processes. The audit questionnaire is guided by the principle of freedom (five freedom), Halal Assurance System (HAS) 23103 on Guidelines for Fulfillment of the Halal Assurance System at the Slaughterhouse, and the principle of Hazard Analysis Critical Control Point (HACCP). Having known the conditions in the company, then evaluated descriptively if needed.xi Based on research that has been done, the overall aspect of animal welfare has applied 95%. In the scope of freedom from thirst and hunger has a percentage of 100%. Freedom from discomfort has a 90% percentage. Freedom from pain, injury, and disease has a percentage of 100%. Freedom to express natural behavior has a percentage of 83.3%. Freedom from fear and stress has a percentage of 100%. The halal aspect is in accordance with HAS 23103 guidelines on Halal Assurance System in Abattoirs. The workers have understood and applied the halal aspects of the RPA well. In the safety aspect, hazard identification has been carried out on the process of slaughtering chickens. There are 4 CCPs, including the process of slaughtering, washing and decreasing the carcass temperature, checking the metal detector, and the product loading temperature

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2019/147/052002105
Uncontrolled Keywords:	Five Freedom, HAS 23103, HACCP, PT. Wonokoyo Jaya Corporindo, Rumah Potong Ayam, Five Freedom, HAS 23103, HACCP, PT. Wonokoyo Jaya Corporindo, Chicken Slaughterhouse
Subjects:	600 Technology (Applied sciences) > 636 Animal husbandry > 636.5 Chickens and other kinds of domestic birds > 636.51 Poultry for specific purposes > 636.513 Raising chickens for meat
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Nur Cholis
Date Deposited:	30 Jul 2020 02:32
Last Modified:	21 Oct 2021 04:18
URI:	http://repository.ub.ac.id/id/eprint/181542

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