DAFTAR ISI

BAB I PENDAHULUAN ......................................................................................... 1

1.1 Latar Belakang ................................................................................................... 1
1.2 Tujuan ................................................................................................................. 1
1.3 Waktu dan Tempat ............................................................................................ 1
BAB II PEMBAHASAN .......................................................................................... 2
2.1 Profil Rumah Pemotongan Hewan (RPH) UPTD BANDA ACEH ............... 2
2.1.1. Sejarah.................................................................................................... 2
2.1.2. Lokasi ..................................................................................................... 2
2.1.3 Karyawan ............................................................................................... 2
2.2 Syarat-syarat Pemotongan Ternak .................................................................. 2
2.3 Tata Cara Pemotongan Hewan......................................................................... 3
2.3.1. Proses Penyembelihan ................................................................................ 4
2.3.2. Pengeluaran Darah ...................................................................................... 4
2.3.3. Penyiapan Karkas........................................................................................ 4
2.3.3.1 Pemisahan Kepala dan Keempat Kaki ................................................... 5
2.3.3.2 Proses Pengulitan ................................................................................... 5
2.3.3.3 Pembelahan Karkas ................................................................................ 5
2.3.3.4 Pendinginan............................................................................................ 5
2.3.3.5 Pelayuan ................................................................................................. 6
2.3.3.6 Pemeriksaan Daging .............................................................................. 6
2.4 Pemasaran ......................................................................................................... 6
BAB III PENUTUP .................................................................................................. 7
3.1 Kesimpulan ........................................................................................................ 7
DAFTAR PUSTAKA ............................................................................................... 8