LOGARITMA ANGKA LEMPENG TOTAL DAN FAKTOR PENYEBAB KONTAMINASI DAGING AYAM DI TEMPAT PEMOTONGAN AYAM, TRANSPORTASI, DAN TEMPAT PENJUALAN DI PASAR BERINGHARJO YOGYAKARTA

Food safety guarantee in chicken meat is needed to obtain the quality of chicken meat that is safe, healthy, wholesame, and halal. The occurrence of microbial contamination in chicken meat showed that there are still outside of the treatment effect in increasing the number of total plate counts (TPC). The purpose of this study was determine risk factors and causes of contamination of chicken meat in traditional slaughterhouse, in transportation, and at points of sale in the Market Beringharjo Yogyakarta. Cross-sectional study approach used in this study by taking samples of 192 samples of chicken meat on the carcass of the same is 64 samples from traditional slaughterhouse, 64 samples of the transport, and 64 sample at points of sale in the Market Beringharjo Yogyakarta. Microbial contamination checks performed by TPC testing methods castings. Total plate counts is positive when the TPC > 1x106 CFU / g. The collected data were analyzed descriptively and analytically using the pattern varian Randomized Complete Block Design (RCBD) and linear regression. The average logarithm (log) of TPC in traditional slaughterhouse are 5,