Uji Kualitas dan Uji Cemaran Daging Babi Pada Daging Sapi di Beberapa Pasar Tradisional di Yogyakarta

Abstract

Halal food is an essential thing to be considered by the Muslim community in Indonesia. Halal food must be free from pork, both as a primary ingredient and in the manufacturing process. Halal problems arise when there is a process of mixing meat or lard (adulteration) in halal animal meat for economic purposes. This study aims to identify the authenticity of beef circulating in several traditional markets in Yogyakarta using the Rapid Pork Detection Test and Enzyme-Linked Immunosorbent Assay (ELISA) detection methods. There were 10 samples of beef from several traditional markets in Yogyakarta. The tests carried out were organoleptic tests, Rapid Tests, and ELISA tests. The Rapid Pork Detection Test used is a special Rapid Test for detection of Xema® brand pork produced by PT. Indo Techno Plus. Sampling was carried out from May to June, the markets visited for sampling were the Pingit, Kranggan, Demangan, Ngasem, Godean, Sleman, Gamping, Mangiran and Sentul markets. The organoleptic examination includes odor, color, consistency, and pH. The results of the physical quality test of the meat showed that the beef circulating in the ten markets had a distinctive beef smell, red and pale red, had a chewy consistency that did not break down easily, and had a pH of 5 to 6 except for one sample (P9) from Sentul Market. The results of the Rapid Pork Detection Test showed a negative (-) pork content for all the beef samples. Meanwhile, in the ELISA test, there were three samples with positive results containing pork. The quality of beef circulating in these markets is within the normal range of meat quality and is safe for consumption. Keywords: Pork adulteration; Rapid Pork Detection; ELISA; meat physical quality. Abstrak Makanan halal merupakan suatu hal yang sangat penting untuk diperhatikan oleh masyarakat muslim di Indonesia. Makanan halal harus terbebas dari kandungan babi baik sebagai bahan dasar maupun dalam proses pembuatannya. Permasalahan kehalalan timbul ketika terdapat proses pencampuran daging atau lemak babi (adulterasi) pada daging hewan halal untuk tujuan ekonomis. Penelitian ini bertujuan untuk mengidentifikasi keaslian daging sapi yang beredar di beberapa pasar tradisional di Yogyakarta menggunakan metode deteksi Rapid Pork Detection Test dan Enzyme Linked Immunosorbent Assay (ELISA). Sampel berjumlah sebanyak 10 sampel daging sapi dari beberapa pasar tradisional di Yogyakarta. Uji yang dilakuan adalah uji organoleptik, uji Rapid Test dan uji ELISA. Rapid Pork Detection Test yang digunakan adalah Rapid Test khusus deteksi daging babi merk Xema® produksi PT. Indo Tekhno Plus. Sampling dilakukan pada bulan Mei sampai dengan Juni, pasar yang di kunjungi untuk pengambilan sampel adalah pasar Pingit, Kranggan, Demangan, Ngasem, Godean, Sleman, Gamping, Mangiran dan Sentul. Pemeriksaan organoleptik meliputi bau, warna, konsistensi dan pH. Hasil uji kualitas fisik daging menunjukkan bahwa daging sapi yang beredar di sepuluh pasar tersebut memiliki bau khas daging sapi, berwarna merah dan merah pucat, memiliki konsistensi kenyal tidak mudah terurai, dan memiliki pH 5 sampai dengan 6 kecuali satu sampel (P9) dari Pasar Sentul. Hasil uji Rapid Pork Detection Test menunjukkan hasil negatif (-) kandungan daging babi untuk semua sampel daging sapi tersebut. Sedangkan pada uji ELISA terdapat satu sampel dengan hasil positif mengandung babi. Kualitas daging sapi yang beredar di pasar-pasar tersebut masih dalam kisaran kualitas daging normal dan aman untuk dikonsumsi. Uji cemaran daging babi dapat dilakukan dengan menggunakan metode ELISA karena memiliki tingkat sensitivitas yang lebih tinggi dibandingkan dengan pengujian rapid test Kata kunci: Campuran babi; Rapid Pork Detection; ELISA; Kualitas fisik daging.

Classification of Beef and Pork with Deep Learning Approach

“…Both methods take quite a long time. In addition, the cost to test using these methods is quite expensive [12]. One other solution that can be used to distinguish beef and pork in addition to the above methods is to utilize deep learning methods.…”