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Arifuddin Ahmad, Arifuddin
Universitas Islam Negeri Alauddin Makassar
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Journal : Journal of Islam and Science

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Critical control point in the provision of halalan thayyiban poultry meat at the slaughterhouse Thaha, Aminah Hajah; Hafsan, Hafsan; Amin, Abd Rauf Muh; Ahmad, Arifuddin
Journal of Islam and Science Vol 10 No 2 (2023): July-December
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jis.v10i2.37807

Abstract

Broiler meat is a source of animal protein favoured by the community with its complete nutritional content; however, the price is affordable. The community's need for animal protein from poultry has encouraged various Poultry Slaughterhouse businesses to develop to meet these needs. Indonesia has a Muslim majority population, requiring business actors to provide halalan thayyiban poultry meat. The critical point of halal food products is the point or stage in a series of production processes where the factors that can cause the product to become non-halal can be eliminated. Knowing the critical point of providing halalan thayyiban poultry meat is a crucial factor that needs to be known. There is an improvement in procuring poultry meat, especially in the Poultry Slaughterhouse. The study was conducted at 15 Poultry Slaughterhouses in Takalar Regency, South Sulawesi Province. Based on the study results, it was found that there were 9 CCPs at the poultry slaughterhouse in Patalassang District, Takalar Regency, South Sulawesi Province, including unloading, temporary cage, slaughtering, bleeding, scalding, de-feathering, evisceration, washing, and storage. Among these CCPs, 3 HCCPs are based on halal aspects, namely unloading, slaughtering, and bleeding. In comparison, 7 HCCPs are based on thayyib aspects, namely, temporary cage, bleeding, scalding, de-feathering, evisceration, washing, and storage. The results of this study are expected to be a reference for business actors in poultry slaughterhouses and local governments in making strategic policies in the provision of halalan thayyiban poultry meat for the community.
Co-Authors Abd. Bashir Fatmal Abdul Gaffar Abdul Pandi Abustani Ilya Afif Kholisun Nashoih Agustang Ahmad Suryadi, Ahmad Akbar Akbar Amaliah, Riski Ayu Amin, Abd Rauf Muh Andi Muhammad Ali Amiruddin, Andi Muhammad Ali Arlina Wiyata Gama Arsyad, Muh Ali Asaad, Andi Indra Jaya ashar, salim Azis, Asrul Abdul Bara, Ardias Bashir Fatmal, Abd. Eka Damayanti Elkheir Hassaballah Abdallah Erwin Hafid Erwin Hafid Erwin Hafid, Erwin Erwin Hafis Fatmal, Abd. Bashir Hafid, Abd. Hafid, Erwin Hafid Hafsan, Hafsan Hambali, Nur Habib Ahmad Handrihadi, Ayub Hasfiana, Hasfiana himmatul Aliyah, himmatul HM, Muhammad Anwar Holyness Nurdin Singadimedja Husain, Rahmin T. Husni, Fajril Indirah Maudy Miftahul Jannah Irnawati, Risma Ismail Ahmad, La Ode Johariyah, St Kade, Samsuddin Kamal, Kamal Kara, Aisyah Kara, Siti Aisyah Kartono, Akhmad Fadhillah Khaerunnisa, Herani Khoir, Muhammad Abil La Adu La Ode Ismail Ahmad La Ode Ismail Ahmad, La Ode Ismail Larasati, Iip Maidin, Muh Sabir Maidin, Muh. Sabir Malinda, Dian Maulidiya, Fifin Izzatul Muhammad Imran Muhammad Sabir Muhammad Yahya Munadi, Radhie Najamuddin Najamuddin Nasirudin, Mohamad Nurdin Nurdin Nureni, Nureni Nurhasanah Nurhasanah Nurussyifa, Adinda Aisyah Pahero, Usman Palangkey, Rahmi Dewanti Palengkey, Rahmi Dewanti Puyu, Darsul S Qomariyah, Umi Kulsum Nur Ramli Ramli Riady, Achmad Rimayanti, Ulfah Risfaisal Risfaisal Risfaisal, Risfaisal Rista Suryaningsih S. Puyu, Darsul Sakinah, Andi Irhamnia Sidiq, Fajar Siti Aisyah sultani, hikmawati Sumarni Sumai, Sumarni Syahrikal, Syahrikal Syauqad, Muhammad Syawal Kurnia Putra Tihardimanto, Andi Zubair Zulfahmi Alwi