Electronic Theses and Dissertation

RINGKASAN
Praktik penyembelihan hewan di luar Rumah Potong Hewan (RPH) masih umum terjadi di Indonesia, terutama pada momen ibadah kurban dan tradisi meugang di Aceh. Pada pelaksanaan kurban, hewan disembelih secara kolektif di masjid, lapangan, atau lingkungan permukiman dengan fasilitas terbatas, sementara tradisi meugang yang dilaksanakan menjelang Ramadan, Idulfitri, dan Iduladha juga kerap dilakukan di lokasi non-formal. Kondisi penyembelihan di luar RPH ini menyebabkan variasi dalam penerapan standar higiene, sanitasi, serta penanganan pascamortem, yang pada akhirnya dapat memengaruhi mutu fisik, kimia, dan mikrobiologis daging. Stres antemortem akibat transportasi jarak jauh, kepadatan, dan penampungan sementara juga berperan besar dalam menentukan nilai pH akhir daging, kadar air, serta potensi kontaminasi bakteri patogen seperti Escherichia coli.
Penelitian ini dilaksanakan pada bulan Mei hingga Juni 2026 di Kecamatan Syiah Kuala dan Kecamatan Darussalam untuk pengambilan sampel. Analisis kadar air, pH, kadar abu, dan E. coli dilakukan di Balai Standardisasi & Pelayanan Jasa Industri. Penelitian ini merupakan penelitian eksperimen dengan rancangan uji t independen dua sampel. Sampel berupa daging sapi bagian longissimus dorsi diambil dari 24 ekor sapi kurban dan 24 ekor sapi meugang, sehingga total 48 unit percobaan. Parameter yang diamati meliputi pH, kadar air (metode oven), kadar abu (metode tanur), dan cemaran E. coli (metode cawan hitung pada media chromogenic agar). Data dianalisis menggunakan uji t pada taraf signifikansi 5%. Hasil penelitian menunjukkan pH (t=0,406; P>0,05) dan kadar abu (t=1,1488; P>0,05) tidak berbeda signifikan, namun kadar air (t=2,170; P

The practice of slaughtering animals outside official slaughterhouses (Rumah Potong Hewan/RPH) remains common in Indonesia, particularly during the Eid al-Adha sacrificial ritual (Qurban) and the Meugang tradition in Aceh. During Qurban, animals are collectively slaughtered in mosques, open fields, or residential areas with limited facilities, while the Meugang tradition, which is observed before Ramadan, Eid al-Fitr, and Eid al-Adha, is also frequently carried out in non-formal locations. Slaughtering outside official slaughterhouses results in variations in the implementation of hygiene, sanitation, and postmortem handling standards, which may ultimately affect the physical, chemical, and microbiological quality of meat. Antemortem stress caused by long-distance transportation, overcrowding, and temporary holding also plays an important role in determining the ultimate pH, moisture content, and potential contamination by pathogenic bacteria such as Escherichia coli. This study was conducted from May to June 2026 in Syiah Kuala and Darussalam Subdistricts for sample collection. Analyses of moisture content, pH, ash content, and E. coli contamination were conducted at the Center for Standardization and Industrial Services. This experimental study employed an independent two-sample t-test design. The samples consisted of longissimus dorsi beef collected from 24 Qurban cattle and 24 Meugang cattle, resulting in a total of 48 experimental units. The parameters observed included pH, moisture content (oven method), ash content (furnace method), and E. coli contamination (plate count method using chromogenic agar medium). The data were analyzed using a t-test at a 5% significance level. The results showed that pH (t = 0.406; P > 0.05) and ash content (t = 1.1488; P > 0.05) did not differ significantly, whereas moisture content (t = 2.170; P < 0.05) and E. coli contamination (t = −10.00; P < 0.05) differed significantly. Qurban meat had a pH of 5.50 (normal), moisture content of 75.38%, and ash content of 1.61%, whereas Meugang meat had a pH of 6.04 (DFD), moisture content of 78.53%, and ash content of 2.84%. E. coli contamination in Qurban meat (8.98 CFU/g) remained below the limit established by SNI 7388-2009 (10 CFU/g), whereas that in Meugang meat (17.05 CFU/g) exceeded the permissible safety limit. In conclusion, Qurban meat exhibited better physical quality, as indicated by its normal pH, and was microbiologically safer. Meugang meat had a higher pH, indicating DFD (dark, firm, and dry) meat, and E. coli contamination that exceeded the SNI limit.