Final Product Quality Control Using Microbiological Testing Methods for Chicken Slaughterhouses (RPA) at PT. Ciomas Adisatwa (JAPFA) Sidoarjo Pengendalian Mutu Produk Akhir dengan Metode Pengujian Mikrobiologi Rumah Potong Ayam (RPA) di PT. Ciomas Adisatwa (JAPFA) Sidoarjo
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Abstract
The slaughter of animals as food needs to be carried out in accordance with certain technical and hygienic requirements that comply with standards. Applying an appropriate cutting process will affect the quality of the product produced. In this field work practice I carried out at PT. Ciomas Adisatwa (JAPFA) whose address is Waruberon Village, Balongbendo District, Sidoarjo Regency, East Java, 61263. The quality control method is carried out in the form of microbiological testing, namely testing for TPC, Escherichia coli bacteria, Coliform, Staphylococcus aureus, and Salmonella sp. Based on observations during practical field work at the PT Ciomas Adisatwa Balongbendo Sidoarjo Chicken Slaughterhouse, a production process is implemented that prioritizes strict cleanliness and sanitation to obtain high quality products. Based on the results of the microbiological test carried out at the PT Ciomas Adisatwa Chicken Slaughterhouse Laboratory, the results of the microbial concentration test did not exceed the maximum limit according to SNI regulations. So the quality of the chicken meat produced there can be said to be good.
Highlights:
- Quality Control: Ensures adherence to standards for safe food production.
- Sanitation Priority: Strict cleanliness maintains product quality.
- Microbiological Testing: Results within acceptable limits assure good product quality.
Keywords: Broiler Chicken, Product Quality, Microbiological Test
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