Evaluasi proses penyediaan dan kualitas fisik daging babi di Manokwari

Abstract  This study aims to determine the process of supply and physical quality of pork in Manokwari. The research was conducted at places of slaughtering, pork selling places, and Animal Health Sub-Laboratory, Faculty of Animal Science, UNIPA. This research is an observational study with a qualitative exploratory survey method. Place of slaughtering and pork selling places are determined using accidental sampling technique, determination of pork samples by purposive sampling. Data analysis was carried out descriptively, and qualitatively, data tabulation using the Microsoft Excel program. The results showed that there were 6 places where pigs were slaughtered which were carried out in pig pens, not in RPB (pork abattoir), where selling pork was carried out incidentally on the side of the main road, the slaughtering stages caused stress before slaughtering so that 33% of the pork experienced Dark Firm Dry and 16% of the pork experienced Pale Soft Exudative after cutting. Conclusion: pig slaughtering is not carried out in RPB, pork selling places are not in special locations, the process of slaughtering pigs creates stress and the stages of slaughter are different from the SOP in abattoirs. The quality of the pork is good but there is a change in the colour of the meat to DFD and PSE, pork is suitable for consumption but there is no guarantee of food safety because there is no antemortem and postmortem inspection so it is not certified. Keywords: DFD; Manowari; Physical Quality; Pork;PSE   Abstrak  Penelitian ini bertujuan untuk mengetahui proses penyediaan dan kualitas fisik daging babi di Manokwari. Penelitian dilakukan di tempat pemotongan, tempat penjualan daging babi, dan Sub Laboratorium Kesehatan Hewan Fakultas Peternakan UNIPA. Penelitian ini merupakan penelitian observasional dengan metode survei eksploratif kualitatif. Tempat pemotongan dan penjualan daging babi ditentukan menggunakan teknik accidental sampling, penentuan sampel daging babi secara purposive sampling. Analisis data dilakukan secara deskriptif, kualitatif, tabulasi data menggunakan program microsoft excel. Hasil penelitian terdapat 6 tempat pemotongan babi yang dilakukan di kandang babi bukan di RPB, tempat penjualan daging babi dilakukan secara insidentil di pinggir jalan raya, tahapan pemotongan menyebabkan babi stres sebelum pemotongan sehingga 33% daging babi mengalami Dark Firm Dry dan 16% daging babi mengalami Pale Soft Exudatif pasca pemotongan. Kesimpulan: tempat pemotongan babi tidak dilakukan di RPB, tempat penjualan daging babi tidak di lokasi khusus, proses pemotongan babi menimbulkan stres dan tahapan pemotongan berbeda dengan SOP di RPH. Kualitas daging babi baik namun ada perubahan warna daging menjadi DFD dan PSE, daging babi layak dikonsumsi namun tidak ada jaminan keamanan pangan karena tidak ada pemeriksaan antemortem dan postmortem sehingga tidak tersertifikasi. Kata kunci: Daging babi; DFD; Kualitas fisik; Manokwari; PSE