Evaluasi Kesesuaian Penyembelihan Halal dan Good Slaughtering Practices pada Rumah Potong Hewan di Kabupaten Tuban dan Bojonegoro

Siti Aslimah; Ali Saifudin

doi:10.59024/jis.v4i2.2525

Authors

Siti Aslimah Universitas Muhammadiyah Kuningan
Ali Saifudin Politeknik Pertanian dan Peternakan Mapena

DOI:

https://doi.org/10.59024/jis.v4i2.2525

Keywords:

Cattle Slaughtering, Good Slaughtering, Halal Slaughter, Meat Safety, Slaughterhouse Facilities

Abstract

Halal status is a crucial aspect of beef production for Muslim consumers. Slaughterhouses (RPH) play a vital role in ensuring that slaughtering and meat handling procedures comply with Halal requirements and Good Slaughtering Practices (GSP). This study aimed to evaluate the implementation of Halal slaughter, the competence of slaughtermen, and the adequacy of facilities, infrastructure, and cattle slaughtering processes at slaughterhouses in Tuban and Bojonegoro Regencies, East Java. The study was conducted from May to September 2019 using a descriptive method with purposive site selection. The evaluation of Halal slaughter implementation was based on the Halal Assurance System (HAS) 23103; slaughterman competence was assessed against the Indonesian National Work Competency Standards (SKKNI) Number 196 of 2014; and the adequacy of facilities and infrastructure was evaluated based on the Minister of Agriculture Regulation Number 13 of 2010. The results showed that the Halal slaughter aspects at Slaughterhouse A and Slaughterhouse B met Islamic Sharia requirements in accordance with HAS 23103. Slaughtermen at both facilities met the competency requirements set by SKKNI Number 196 of 2014 and were certified. GSP implementation scores were 198 for Slaughterhouse A and 151.5 for Slaughterhouse B, placing both in the "less compliant" category. Regarding facility adequacy, Slaughterhouse A scored 217.5 (classified as "compliant"), whereas Slaughterhouse B scored 62.75 (classified as "non-compliant"). Hygiene and sanitation practices at Slaughterhouse A were relatively more compliant than those at Slaughterhouse B. Improvements in meeting technical requirements, hygiene and sanitation standards, and facility management are necessary to ensure the provision of meat that is safe, healthy, wholesome, and Halal (ASUH).

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