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Effect of Differences Method of Slaughter On Beef Against Number Of Bacteria In Slaughter House Bale
Endah Bandung Regency 2017

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The food security aspect is in line with the policy and stratgi of increasing the food self-sufficiency of
society, and the social shift towards food consumption in the community about the satisfaction of the
fulfillment of food needs and this is the influence of the economic factor of society (k.a. buckle).

Meat is one type of livestock product that can hardly be separated from human life (Soeparno, 2009).
The contribution of beef to the national meat requirement is 23% and is expected to increase
(Direktoran General Peternakan, 2009). With the increasing need of national meat nowadays, to meet
the need of beef, it is pursued by animal slaughter house managed by both government and private
which has been regulated in Law No. 10 Year 2009 on Animal Husbandry and Animal Health CHAPTER VI
Article 61 (1 ), (2).
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As for the effort in fulfilling the quantity of meat food in terms of slaughtering technique divided by two,
the method of slaughtering lagsung (traditional) and stunning method (stunning) is done indirectly.
(Soeparno, 2009)

After completion of animal slaughter, then that must be observed in order to maintain the quality of
marketed meat should pay attention to some components such as; Meat color, tenderness and meat
texture, myoglobin chemical changes during curing meat reaction, water holding capacity by meat
protein, meat ph, cooking shrinkage, flavor and aroma (Soeparno. 2009).

Formulation of the problem

Effect of Differences Method of Slaughter On Beef Against Number Of Bacteria In Slaughter House Bale
Endah Bandung Regency 2017

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Purpose

General purpose

Knowing the influence of Differences Method of Slaughter On Beef Against Number Of Bacteria In
Slaughterhouse Bale Endah Bandung Regency

Specific Purpose

 Knowing the number of bacteria in meat with the method of slaughter directly (traditional)?
 Knowing the total amount of coliform in meat by the method of slaughter is not directly
(stunning)?
 See the difference in the total number of coliforms in both methods of slaughter?
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Literatur review

 Factors affecting the growth of bacteria in meat are divided into two groups namely interinsic
factors and eksterinsik factors. Interinsic factors consist of nutritional value of meat, moisture
content, pH of oxidation potential - reduction and presence or absence of barrier or inhibitor
substance, whereas eksterinsik factor consists of temperature, relative humidity, presence or
absence of oxygen, and shape or condition (Soeparno, 2009).
As time of intrinsic and extrinsic factor kickling is obtained in the process of expelling blood when the
neck is cut off, while the stunning takes place which can result in beef syock syndrome and meat storage
process.

Research Methodology

This research is an optical observation research with cross sectional design yaiu a study to study the
correlation dynamics between risk and effect factors by approach, observation or data collection at one
time or point time approach (Notoatmodjo S, 2003)

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Variable Conceptual Operational Measuring Measuring Scale

Definition definition Instrument Results

Number of Bacteria are Examination of tpc -cfu/g ratio

bacteria in microorganisms number of
meat that live as bacteria e.coli,
pathogens that coliform,
often cause staphylococcus
adverse health aureus,
effects salmonella sp,
total plate
count in
accordance
with SNI 7388:
2009

Method of Sampling of Balance sheet - -

slaughtering In the process meat as much
directly and of slaughter as 100 grams
indirectly there are two of slaughtering
kinds of results with
methods used, the method of
(1) the method direct
directly, ie (traditional)
traditional
 slaughter, (2) and indirect
indirect (stunning)
method, that is
by stunning
method
(Suparno, 2005)
Slaughter People who HACCP (iso Corresponding ordinal
Officer slaughter in The person 22000- 2005) it is not in
slaughterhouses who accordance
slaughters the with
slaughtering
method
directly
(traditional)
and indirectly
(stunning)
Storage The sample is thermometer Degrees interval
Temperature Meat should kept in a 30 C Celsius
not be stored at temperature
temperatures with a storage
greater than 4 ° period of 3
C in the hope of days, and
slowing the checks the
process of number of
decay bacteria daily.

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Population and Sample

The population in this research is beef processed by slaughtering method direct (traditional) and indirect
method (stunning).

In this study the beef samples will be sampled for 100 grams each.