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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
E. L. Aditia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Knowledge, Perception, and Behavior of Business Consumers towards Meltique Meat in the City and District of Bogor A. Apriantini; R. Maulidawafi; W. Humayrah; N. C. Dainy; E. L. Aditia
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 12 No. 3 (2024): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.12.3.130-143

Abstract

Meltique meat is a type of meat that undergoes a special process that involves injecting fat into the muscle fibers of the meat. Business consumers use Meltique meat as an alternative to Wagyu meat because it is affordable but has similar characteristics to Wagyu meat. This study aims to analyze the relationship of meat knowledge and perception to business consumer behavior in the Bogor area. This study used 60 samples of food business consumers hotels, restaurants, catering, supermarkets, traditional markets, and meat suppliers in the Bogor area. The questionnaire results were analyzed using the Spearman rank correlation test to determine the relationship between knowledge and perceptions of business consumer behavior. The results showed that there was a strong unidirectional relationship between knowledge and perception of meltique meat on business consumer behavior in the Bogor area with rs=0.509 and rs=0.531. The significance value of P <0.05 indicates that consumer knowledge and perceptions have areal influence on business consumer purchasing behavior of meltique meat.
Kajian Program Kesehatan dan Keselamatan Kerja (K3) Rumah Potong Hewan (RPH) di DKI Jakarta M. H. Bahtiyar; H. Nuraini; L. Cyrilla; E. L. Aditia
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 3 (2022): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.10.3.105-111

Abstract

The slaughterhouse is responsible for the Occupational Safety and Health of the workers and other people related to the activities. The purpose of the study was to examine the implementation of the Occupational Health and Safety program at abattoir in DKI Jakarta. This study uses the Hazard Identification, Risk Assessment, and Risk Control (HIRARC) method as a guideline for identifying potential hazards and health problems in slaughterhouses. The results of the hazard severity assessment (Severity) based on risk analysis and risk evaluation show that the percentage of the impact of very light risk is 7%, light risk is 34% the impact of currently risk is 34%, the impact of heavy risk is 21% and the impact of fatal risk is 3%. The probability of an accident (likelihood) in the three abattoirs shows that abattoir C is less likely to have an accident with a percentage of 53%. The smaller of production capacity of an abattoir, the less likely an accident will occur. Risk control can be carried out by elimination, substitution, technicalcontrol, administrative control, and the use of Personal Protective Equipment (PPE).
Co-Authors A. Apriantini H. Nuraini L. Cyrilla M. H. Bahtiyar N. C. Dainy R. Maulidawafi W. Humayrah