Jurnal UJI TERAP PEMUSNAHAN DAGING BEKU MENGGUNKANA PERALATAN SEDERHANA

Dr. drh. Rita Sari Dewi, M.Si.,drh. Apris Beniawan, M.Si,Dr. drh. Mazdani U Daulay, MP. drh Hajar Cahya Utami 1. Dr. drh. Julia Rosmaya Riasari, M.Si. 2. Drh. Sri Idealti Purba 3. drh. Umar Suryanaga, M.Si. 4. drh. Lylya Samsi 5. drh. Hanif Nurdiansyah 6. Harris P. Silitonga 7. Surati, A.Md. 8. Annisa Salsabilla, S.Pt. 9. Eko Prasetyo Dr. drh. Rahmat Setya Adji, M.Si. Dr. Agus Sukarto Wismogroho, M.Eng

Abstract

ABSTRACT
Frozen meat elimination activities in the Quarantine Regional Office of the Indonesia Quarantine Authority are quite high, while the infrastructure is inadequate. Therefore, techniques and methods for eliminating frozen meat using simple equipment are needed. The aim of this study was to find the technique and method to eliminating frozen meat using simple equipment. The elimination technique by burning in earthen holes and drums were designed with the principle of providing an optimal oxygen supply to the combustion furnace. The combustion chamber in the earthen hole and drum was designed into 2 chambers (top and bottom) and was separated by an iron shelf which functions as a partition. A modified air blower made the oxygen flow easily enters the lower furnace chamber and spreads upwards. The upper space was used as a furnace for burning frozen meat and firewood. The presence of an iron partition can ensure that the results of burning wood and meat will not accumulate and block the oxygen flow from the blower. The result, approximately 20 kg of frozen meat can be reduced to charcoal within 2 – 2.5 hours. The highest core meat temperature achieved was 1121.2°C and the highest furnace chamber temperature was 1012.2°C, which proves that the combustion occurred perfectly. The amount of firewood as a fuel was 1– 3.5 times heavier than the meat, depends on the condition of the firewood (type, size and wood dryness level). Spike method was used to add non-pathogenic Bacillus Anthracis spores on samples, then testing the sample to see if the added bacteria was eliminated. After the burning process, the meat residue was checked for spores and the results were negative. The conclution of the study were that the technique of burning frozen meat in earthen holes and drums can be carried out effectively using simple equipment and efficiently reaching high temperatures.
   Keywords : Elimination, frozen meat, burning in earthen hole, burning in drums, non pathogenic Bacillus anthracis