Gambaran Total  Plate Count (Tpc) Pada Daging Sapi Yang Diambil Di Rumah Potong Hewan (Rph) Kota Kupang

Jacob, Jois Moriani; Hau, Erda Eni Rame; Rumlaklak, Yanse Yane

doi:10.35726/jp.v23i1.291

Cited by 4 publications

(4 citation statements)

References 2 publications

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“…Yunanda et al (2020) stated that the shelf life of meat would be shorter as the total plate count increases. Added by Jacob et al (2015), physically and chemically, the meat would change rapidly. There were changes in color, consistency, and foul odor.…”

Section: Resultsmentioning

confidence: 99%

Microbial Contamination of Horse Meat from Slaughterhouses in Jeneponto Regency

Lestari¹,

Junaedi

2021

Chalaza Journal of Animal Husbandry

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This research aimed to examine the microbial contamination at horse meat from traditional slaughterhouses in Jeneponto Regency to determine the quality of safe meat for human consumption. The study was conducted with a non-experimental design and observations using survey methods. Ten slaughterhouses were selected with the purposive sampling method, where meat samples were obtained and then analyzed with the total plate count method. The result showed that all samples from 10 horse slaughterhouses have more than 1x106 CFU/gram, which did not meet the SNI requirements, presumed that the meat from horse slaughterhouses was not categorized as safe for consumption. This result indicated that horse slaughterhouses in this research need sanitation and design improvement, along with good slaughtering practices.

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Section: Resultsmentioning

confidence: 99%

Microbial Contamination of Horse Meat from Slaughterhouses in Jeneponto Regency

Lestari¹,

Junaedi

2021

Chalaza Journal of Animal Husbandry

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“…In this study, 100% of the meat samples exhibited TPC values that met the SNI standards. In contrast, Jacob et al [19] showed that 63.33% of the meat samples failed to meet the SNI standards in Kupang, while Mufidah et al [20] attained a value of 33.33% for the same in Probolinggo, East Java. The different levels of microbial contamination are influenced by differences in the hygiene and sanitation applications in each slaughterhouse.…”

Section: Microbial Contamination Levelsmentioning

confidence: 96%

Impact of hygiene and sanitation in ruminant slaughterhouses on the bacterial contamination of meat in Central Java Province, Indonesia

Dharma

Haryono²,

Salman³

et al. 2022

Vet World

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Background and Aim: Ruminant slaughterhouse is one of the food-producing units to meet the protein demand of the people in Central Java. This study aimed to evaluate the implementation of sanitation and hygiene in ruminant slaughterhouses in Central Java based on their veterinary control number (NKV) certification and the microbiological quality of the meat produced. Materials and Methods: This study was conducted from September 2021 to December 2021. Thirty-three priority slaughterhouses, representing 33 districts/cities in Central Java Province, were assessed for their hygiene and sanitation practices according to the NKV criteria mandated by The Minister of Agriculture Regulation No. 11/2020 on NKV Certification for Animal Production Unit. Sixty-six meat samples from these slaughterhouses were obtained for microbiological analysis. The total plate count (TPC), counts of Escherichia coli and Staphylococcus aureus, and the presence of Salmonella spp. were determined. The microbiological tests followed the standard national testing procedure according to the Indonesian National Standard 2897:2008 on Method of Analysis for Microbiological Contaminants in Meat, Eggs, Milk, and its derived products. Results: The sanitation hygiene assessment of the 33 slaughterhouses showed that seven (21.2%) met the NKV criteria level 3, while the others did not. The average TPC of the meat samples was 1.57 × 105 CFU/g (4.93 log10), the S. aureus count was 7.6 CFU/g, and the E. coli count was 9.2 most probable number/g. Only one sample (1.50%) tested positive for Salmonella spp. A comprehensive assessment comparing the NKV criteria with the level of meat contamination showed that the ruminant slaughterhouses that satisfied the NKV criteria had more meat samples (85.71%), on average, that complied with the Indonesian National Standard for microbial contamination compared with those that did not satisfy the NKV criteria (69.23%). The odds ratio was 2.67. Conclusion: Most of the priority ruminant slaughterhouses in Central Java did not meet the NKV standards. The research only looks at the level of hygiene sanitation according to NKV standards in slaughterhouses, the level of contamination produced does not reflect the level of the consumer; therefore, the level of contamination should continue to be investigated at the post-production stage.

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“…Daging yang jumlah mikroba banyak akan lebih cepat mengalami proses pembusukan (Hernando et al, 2015). Hasil analisis mikrobiologi Total Plate Count (TPC) daging sapi yang diambil di RPH Kota Kupang dan RPH Kota Pekanbaru berada di atas standar normal (Kuntoro et al, 2013;Jacob et al, 2018).…”

Section: Pendahuluanunclassified

“…Selain peralatan dan cara penanganan, kontaminasi juga dapat terjadi melalui lantai tempat pemotongan. Daging yang diletakkan di lantai setelah penyembelihan juga dapat terkontaminasi dengan mikroba yang ada di lingkungan lantai (Rananda, 2016;Jacob et al, 2018). Ditambahkan oleh Kuntoro (2013) dan Gaznur (2017), faktor pengepakan, pengiriman dan penyimpanan serta pengolahan daging sebelum dikonsumsi dapat menjadi faktor lain terjadinya kontaminasi mikroba pada daging.…”

Section: Cemaran Mikrobaunclassified

Prosedur Pemotongan dan Kualitas Daging Sapi yang Dipotong di Tempat Pemotongan Hewan (TPH) di Kota Jayapura

Sambodo,

Sayuri,

Rumetor

2024

Jurnal Sain Veteriner

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Penelitian ini bertujuan untuk mengetahui prosedur pemotongan, kualitas fisik dan cemaran mikroba daging sapi yang dipotong di TPH di Kota Jayapura. Penelitian ini dilakukan di lima TPH yang ada di Kota Jayapura. Sampel daging diambil masing-masing sebanyak 25 gram/ekor/TPH. Pengambilan sampel dilakukan seminggu sekali pada setiap TPH dan diulang 3 kali. Prosedur pemotongan diamati secara langsung. Uji kualitas fisik daging sapi, meliputi: aroma, warna, konsistensi dan pH. Sedangkan uji cemaran mikroba daging menggunakan metode TPC untuk mengetahui jumlah bakteri/kuman dan metode MPN untuk mengetahui jumlah Coliform dan E. coli. Data prosedur pemotongan ditabulasi kemudian dilakukan analisa deskriptif. Kualitas fisik daging dianalisa deskriptif berdasarkan SNI 3932:2008 dan tingkat cemaran mikroba pada daging sapi berdasarkan SNI 7388:2009. Hasil: pada semua TPH pemeriksaan antemortem dan pemeriksaan postmortem tidak dilakukan; berdasarkan warna daging, terjadi penurunan tingkat mutu daging dari mutu II menjadi mutu III; sebanyak 3 sampel (18,75%) melebihi standar normal nilai TPC dan sebanyak 15 sampel (93,75%) memiliki nilai cemaran bakteri Coliform dan E. coli di atas batas normal; Kesimpulan: prosedur pemotongan belum memenuhi kriteria yang telah ditetapkan; kualitas fisik daging menurun berdasarkan parameter warna; dan hampir seluruh sampel daging memiliki cemaran mikroba di atas standar

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Gambaran Total Plate Count (Tpc) Pada Daging Sapi Yang Diambil Di Rumah Potong Hewan (Rph) Kota Kupang

Cited by 4 publications

References 2 publications

Microbial Contamination of Horse Meat from Slaughterhouses in Jeneponto Regency

Microbial Contamination of Horse Meat from Slaughterhouses in Jeneponto Regency

Impact of hygiene and sanitation in ruminant slaughterhouses on the bacterial contamination of meat in Central Java Province, Indonesia

Prosedur Pemotongan dan Kualitas Daging Sapi yang Dipotong di Tempat Pemotongan Hewan (TPH) di Kota Jayapura

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