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

Abstract

The study aims to investigate the implementation of Good Manufacturing Practices (GMP) in halal certi ed chicken slaughterhouses (RPA) in Daerah Istimewa Yogyakarta (DIY), and to determine the meat oderived from quality halal certi ed RPA in DIY. 20 respondents at of halal certi ed RPA in DIY were used in the study. They were selected using purposive sampling as much as 50% of all halal certi ed RPAs in DIY. Date collection were taken using questionnaire. Survey included observations and assess the activities directly in the RPA’s the implementation score of RPA 1 (the best score) to 5 (the worst score). The quality of meat was determended total plate count (TPC) test and acidity (pH). The meat of 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 was 368.27 with a score of 4.05 showed nearly the correct application of GMP. The average pH meat value was 5.91 and the average TPC value was 3.5 x 103 cfu/g. There was high correlation between the implementation of the GMP with a pH test the value of the Rank Spearman was 0.666. There was high correlation between the implementation of the GMP with a TPC test the value of the Rank Spearman was 0.782. It could be concluded that the implementation of GMP in halal certi ed RPA 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 RPA in DIY.