Implementation of Good Manufacturing Practices in Halal Certified Cattle Slaughterhouses in Daerah Istimewa Yogyakarta



Bastoni Bastoni(1*)

(1) Faculty of Animal Science, Universitas Gadjah Mada
(*) Corresponding Author

Abstract


The study aims to investigate the implementation of Good Manufacturing Practices (GMP) in Halal Certi ed Cattle Slaughterhouses (RPH) in Daerah Istimewa Yogyakarta (DIY),to determine meat quality halal certi ed cattle slaughterhouses in DIY and to determine the relationship of the implementation of the GMP and meat quality halal certi ed cattle slaughterhouses in DIY. The respondents consisting of halal certi ed cattle slaughterhouses in DIY were used in the study. The number of respondents were 20 cattle slaughterhouses. They were selected using purposive sampling as much as 50% of halal certi ed slaughterhouses in DIY. Data collection was carried out using questionnaire. Survey includes observations and assess the activities directly in the assessment with a score of RPH 1 to 5. To determine the quality of meat is done Total Plate Count (TPC) test and acidity (pH). The Spearman Rank test was used to determine the correlation between the implementation of GMP and meat quality in terms of TPC and pH test. The results that the average value of GMP implementation is 368,3 with a score of 4 which shows nearing the correct application. The average pH meat value is 5.9 and the average TPC value is 2,6 x 103 cfu/g. In terms of the correlation between the implementation of the GMP with a pH test was the value of the Rank Spearman was 0,655, it indicates that there was a highly signi cantly correlation. In terms of the correlation between the implementation of the GMP with a TPC test was the value of the Rank Spearman was 0,637, it indicates that there was a highly signi cantly correlation. It could be concluded that the implementation and application of GMP in halal certi ed RPH in DIY has not been entirely implemented well. There was a highly signi cantly correlation between the implementation of the GMP with meat quality (pH value and TPC) on the halal certi ed to cattle slaughterhouses in DIY. 


Keywords


Good Manufacturing Practices (GMP), Cattle Slaughterhouses (RPH), Halal Certificate, and Meat Quality

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