Innovating Halal Assurance in Individual Broiler Chicken Slaughterhouses: A Model for Ethical and Decentralized Meat Processing
DOI:
https://doi.org/10.54471/iqtishoduna.v14i1.2597Keywords:
halal guarantee, consumer protection, consumer sensitivity, chicken slaughterhouseAbstract
Chicken is the most widely consumed source of animal protein in Indonesia. However, individual broiler chicken slaughter practices often prioritize consumer satisfaction and high consumption over halal compliance and health standards. This study highlights a critical gap in halal assurance, particularly within informal or individual slaughtering systems, which are often overlooked in previous research that focuses on large-scale or mechanized slaughterhouses for cattle. This research aims to develop a business model and standard operating procedure (SOP) for halal assurance management specifically tailored to individual broiler chicken slaughterhouses. Using a mixed-methods approach, the study engages stakeholders including slaughterhouse communities, the Ministry of Religious Affairs, the Animal Husbandry Service, Islamic Higher Education (Halal Study Centers), and Islamic law experts. The findings contribute to the formulation of practical guidelines for ensuring halal, safe, healthy, and high-quality (ASUH) chicken products. Globally, this study addresses the increasing demand for ethical and religiously compliant food systems, offering a model that integrates halal principles into decentralized meat processing. Its implications support consumer protection, supply chain transparency, and the promotion of ethical food practices in both Muslim-majority and international markets concerned with halal certification and food integrity.
Downloads
References
Ab Halim, M A, and Mohd Salleh MM. “Consumer Rights in Halal Products: A Study Based on Legal and Syariah Perspectives.” Food Research (2020).
Abdallah, Ali, Mohammed Abdel Rahem, and Antonella Pasqualone. “The Multiplicity of Halal Standards: A Case Study of Application to Slaughterhouses.” Journal of Ethnic Foods 8, no. 1 (2021): 7.
Adawiyah, Ayuni, and Yuni Kulsum. “Study of Critical Point Analysis on Meat-Based Foods in Bandung.” Indonesian Journal of Halal Research 1, no. 2 (2019): 40–45.
Adzakiyyi, Miftahul Lathif, Tri Susilowati, Saiku Rokhim, and Yuanita Susilowati. “Sus Sp. DNA Encoding Cyt b Gene Detection Test on Meat Grinding Samples Using Conventional PCR.” Indonesian Journal of Halal Research (IJHAR) 2, no. 2 (2020): 40–45.
Aggrey, Samuel E, Ahmed F A Ghareeb, Marie C Milfort, Oluwatomide W Ariyo, Bikash Aryal, Evan Hartono, Josephine Kwakye, Selorm Sovi, Sommer A Hipple, and Carrienton Stevenson. “Quantitative and Molecular Aspects of Water Intake in Meat-Type Chickens.” Poultry Science (2023): 102973.
Ali, Muchtar. “Konsep Makanan Halal Dalam Tinjauan Syariah Dan Tanggung Jawab Produk Atas Produsen Industri Halal.” AHKAM: Jurnal Ilmu Syariah 16, no. 2 (2016): 291–306.
Badan Pusat Statistik. Produksi Daging Ayam Ras Pedaging Menurut Provinsi, 2022.
Becchetti, Leonardo, Luigino Bruni, and Stefano Zamagni. The Microeconomics of Wellbeing and Sustainability: Recasting the Economic Process. Academic Press, 2019.
Cáceres-Feria, Rafael, Macarena Hernández-Ramírez, and Esteban Ruiz-Ballesteros. “Depopulation, Community-Based Tourism, and Community Resilience in Southwest Spain.” Journal of Rural Studies 88 (2021): 108–116.
Cheng, Li Chen, Chia-Chi Wu, and Chih-Yi Chen. “Behavior Analysis of Customer Churn for a Customer Relationship System: An Empirical Case Study.” Journal of Global Information Management (JGIM) 27, no. 1 (2019): 111–127.
Direktorat Jenderal Bina Sarana Pertanian. “Pedoman Pengembangan Sarana Usaha Rumah Pemotongan Hewan” (2003).
DKP3 Kota Sukabumi. Penanganan Daging Ayam Yang HAUS (Halal, Aman, Utuh, Sehat), 2016.
Farid, Miftah, and Hasan Basri. “The Effects of Haram Food on Human Emotional and Spiritual Intelligence Levels.” Indonesian Journal of Halal Research 2, no. 1 (2020): 21–26.
Faruque, Md Omar, Shahin Mahmud, Md Abul Munayem, Razia Sultana, Md Tarek Molla, Md Firoz Ali, Muhammad Wasim, Sourav Sarker, and Fatematuz Zuhura Evamoni. “Bacteriological Analysis and Public Health Impact of Broiler Meat: A Study on Nalitabari Paurosova, Sherpur, Bangladesh.” Advances in Microbiology 9, no. 7 (2019): 581–601.
Fitri, M, H Nuraini, R Priyanto, and Y C Endrawati. “Implementasi Higiene Sanitasi Pada RPH Kategori I Sebagai Syarat Produksi Daging Sehat.” Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 9, no. 3 (2021): 138–143.
Gonzalez-Fandos, Elena, Naiara Maya, Alba Martínez-Laorden, and Iratxe Perez-Arnedo. “Efficacy of Lactic Acid and Modified Atmosphere Packaging against Campylobacter Jejuni on Chicken during Refrigerated Storage.” Foods 9, no. 1 (2020): 109.
Harizah, Siti, and Mohammad Usman. “Industri Halal Dalam Perspektif Ekonomi Islam.” IZZI: JURNAL EKONOMI ISLAM 2, no. 3 (2022): 149–161.
Hart, Benjamin L, and Lynette A Hart. “How Mammals Stay Healthy in Nature: The Evolution of Behaviours to Avoid Parasites and Pathogens.” Philosophical Transactions of the Royal Society B: Biological Sciences 373, no. 1751 (2018): 20170205.
Hasnawiah, Hasnawiah. “Perilaku Pengusaha Ternak Ayam Petelur Di Polewali Kabupaten Pinrang (Tinjauan Etika Bisnis Islam).” IAIN Parepare, 2020. https://repository.iainpare.ac.id/id/eprint/1556/.
Hendrianto, Hendrianto, and Juhaya S Praja. “Sharia Philosophy Correlation and the Islamic Economic Philosophy.” Economit Journal: Scientific Journal of Accountancy, Management and Finance 1, no. 1 (2021): 12–20. https://biarjournal.com/index.php/economit/article/view/370.
Irfan, Irfan, Yanti Meldasari Lubis, Muhammad Ryan, Dewi Yunita, and Rabya A Lahmer. “Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat.” Indonesian Journal of Halal Research 5, no. 1 (2023): 1–11.
Jacobs, Leonie, Evelyne Delezie, Luc Duchateau, Klara Goethals, and Frank A M Tuyttens. “Broiler Chickens Dead on Arrival: Associated Risk Factors and Welfare Indicators.” Poultry science 96, no. 2 (2017): 259–265.
Kaco, Suardi, and Nur Fitriana. “Praktik Penyembelihan Dan Pengolahan Ayam Di Rumah Potong Ayam Kecamatan Polewali (Tinjauan Undang-Undang Nomor 33 Tahun 2014 Tentang Jaminan Produk Halal).” J-Alif: Jurnal Penelitian Hukum Ekonomi Syariah Dan Budaya Islam 5, no. 2 (2020): 148–156.
Khasanah, Neneng Uswatun. “Regulation of Halal and Healthy Products for Small-Scaled Businesses as Consumer Protection.” Open Access Macedonian Journal of Medical Sciences 9, no. E (2021): 749–753.
Khoiriyah, Laily. “Kepatuhan Hukum Pelaku Usaha Ternak Ayam Potong Dalam Pemenuhan Jaminan Produk Halal (Studi Kasus Kampung Haji Pemanggilan Kecamatan Anak Tuha Kabupaten Lampung Tengah).” IAIN Metro, 2023. https://repository.metrouniv.ac.id/id/eprint/7718/.
Mail, Dwi Aprilia Anggraini, Norma Farizah Fahmi, Devi Anggraini Putri, and Moh Saiful Hakiki. “Kebijakan Pemotongan Sapi Di RPH (Rumah Potong Hewan) Dalam Kaitannya Dengan Prinsip Manajemen Halal Dan HACPP (Hazard Analysis Critical Control Point).” Halal Research Journal 1, no. 1 (2021): 20–38.
Matthews, Karl R, Kalmia E Kniel, and Thomas J Montville. Food Microbiology: An Introduction. John Wiley & Sons, 2017.
Mead, G. C. “Book Review Poultry Science.” British Poultry Science 19, no. 3 (1978): 397.
Menon, Sanskriti, and Janette Hartz-Karp. “Applying Mixed Methods Action Research to Explore How Public Participation in an Indian City Could Better Resolve Urban Sustainability Problems.” Action Research 21, no. 2 (2023): 230–253.
Menteri Pertanian. “Keputusan Menteri Pertanian Mengenai Syarat-Syarat Rumah Pemotongan Hewan Dan Usaha Pemotongan Unggas,” 1987.
Mir, Nasir Akbar, Aasima Rafiq, Faneshwar Kumar, Vijay Singh, and Vivek Shukla. “Determinants of Broiler Chicken Meat Quality and Factors Affecting Them: A Review.” Journal of food science and technology 54 (2017): 2997–3009.
Muladno, Syamsu, K., H. Nuraini, and Supratikno. “Kerangka Modernisasi.” Komite Nasional dan Keuangan Syariah, 2022.
Munachifdlil’Ula, Ahmad Nilnal, Rozaq M Yasin, and Sigit Arrohman. “Pengembangan Usaha Rumah Potong Unggas Dalam Upaya Menjamin Peredaran Daging Unggas Halal Dan Meningkatkan Kesehatan Masyarakat Veteriner.” Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) 5, no. 4 (2024): 1001–1010.
Nashrullah, M Faiz. “Analisis Kesiapan Pelaku Usaha Rumah Potong Unggas Di Kecamatan Tanah Merah Kabupaten Bangkalan Terhadap Sertifikasi Halal.” Journal of Islamic Economic and Law (JIEL) 1, no. 1 (2024): 74–81.
Organization, World Health. “Recommended International Code of Hygienic Practice for Poultry Processing” (n.d.).
Pacholewicz, E W A, Arno Swart, Jaap A Wagenaar, Len J A Lipman, and Arie H Havelaar. “Explanatory Variables Associated with Campylobacter and Escherichia Coli Concentrations on Broiler Chicken Carcasses during Processing in Two Slaughterhouses.” Journal of food protection 79, no. 12 (2016): 2038–2047.
Perez‐Arnedo, Iratxe, María J Cantalejo, Alba Martínez‐Laorden, and Elena Gonzalez‐Fandos. “Effect of Processing on the Microbiological Quality and Safety of Chicken Carcasses at Slaughterhouse.” International Journal of food science & Technology 56, no. 4 (2021): 1855–1864.
Petracci, M, F Soglia, M Madruga, L Carvalho, Elza Ida, and M Estévez. “Wooden‐breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities.” Comprehensive Reviews in Food Science and Food Safety 18, no. 2 (2019): 565–583.
Raimi, Lukman, Ibrahim Adeniyi Abdur-Rauf, and Basirat Olaide Raimi. “Interdependence of Halal Entrepreneurship and Islamic Finance for Creating a Strong Halal Ecosystem.” Journal of Islamic Marketing 16, no. 3 (2025): 929–954.
Rizan, Mohamad, Fathi Balfas, and Unggul Purwohedi. “The Influence of Strategic Orientation, Organizational Innovation Capabilities and Strategic Planning on the Performance of Technology-Based Firms.” Academy of Strategic Management Journal 18, no. 3 (2019): 1–11.
Seliwiorstow, Tomasz, Julie Bare, Inge Van Damme, Ignacio Gisbert Algaba, Mieke Uyttendaele, and Lieven De Zutter. “Transfer of Campylobacter from a Positive Batch to Broiler Carcasses of a Subsequently Slaughtered Negative Batch: A Quantitative Approach.” Journal of Food Protection 79, no. 6 (2016): 896–901.
Seto, Elang Wakhid Wahyu, and Yanti Nuraeni Muflikh. “Kinerja Rantai Pasok Telur Ayam Ras Pada Peternakan Ayam Sukses, Kabupaten Pati: Pendekatan Fscn.” Jurnal Ekonomi Pertanian dan Agribisnis 7, no. 4 (2023): 1341–1354.
Silverside, D., & Jones, M. “Small-Scale Poultry Processing.” Food and Agriculture Organization of the United Nations, 1992.
Subadyo, A Tutut. “Pengelolaan Dampak Pembangunan Rumah Potong Hewan Ruminansia Di Kota Batu.” Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang 2, no. 2 (2017).
Sucipto, Sucipto, Luki Hidayati, Claudia Gadizza Perdani, and Nur Hasanah. “Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen.” Indonesian Journal of Halal Research 3, no. 2 (2021): 75–86.
Suhada, Arman. “Jaminan Halal Dalam Proses Penyembelihan Ayam Potong (Studi Kasus Peternakan Ayam Potong Di Kabupaten Lampung Timur).” IAIN Metro, 2020. https://repository.metrouniv.ac.id/id/eprint/3841/.
Suhartini, Endeh, Euis Hertiani, R Djuniarsono, Hidayat Rumatiga, and Nurfajrina Sabila PM. “Analysis of Halal Certification for Micro and Small Business Actors from the Perspective of Maslahah Principles and Legal Certainty.” Al-’Adalah 21, no. 2 (2024): 401–426. https://ejournal.radenintan.ac.id/index.php/adalah/article/view/23442.
Sujarweni Wiratna, V. “Metodologi Penelitian Bisnis & Ekonomi.” Cetakan ke I. Yogyakarta: Pustakabarupress (2015).
Susanawati, Liliya Dewi, Ruslan Wirosoedarmo, and Siti Desiree Nasfhia. “Analisa Potensi Penerapan Produksi Bersih Di Rumah Pemotongan Hewan Kota Malang.” Jurnal Sumberdaya Alam dan Lingkungan 3, no. 2 (2018): 22–30.
Tang, Gui, and Dong Li. “Is There a Relation between Religiosity and Customer Loyalty in the C Hinese Context?” International Journal of Consumer Studies 39, no. 6 (2015): 639–647.
Thomas, Angerlique M, Gareth R T White, Eoin Plant, and Peng Zhou. “Challenges and Practices in Halal Meat Preparation: A Case Study Investigation of a UK Slaughterhouse.” Total Quality Management & Business Excellence 28, no. 1–2 (2017): 12–31.
Tieman, Marco. “Measuring Corporate Halal Reputation: A Corporate Halal Reputation Index and Research Propositions.” Journal of Islamic marketing 11, no. 3 (2020): 591–601.
Törmä, K, J Lundén, E Kaukonen, M Fredriksson-Ahomaa, and R Laukkanen-Ninios. “Prerequisites of Inspection Conditions for Uniform Post-Mortem Inspection in Broiler Chicken Slaughterhouses in Finland.” Food Control 130 (2021): 108384.
Wahyuni, Hana Catur, Iwan Vanany, and Udisubakti Ciptomulyono. “Risk Assessment for Food Safety in Chicken Slaughterhouse Industry.” In 2020 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM), 1103–1106. IEEE, 2020.
Wenovita, Cita Ayu Alfioni. “Penegakan Hukum Sertifikasi Halal Rumah Potong Hewan.” Jurist-Diction 4 (2021): 1357–1378.
Yani, Muhammad Turhan, and Sri Abidah Suryaningsih. “Muslim Consumer Behavior and Halal Product Consumption.” Al-Uqud: Journal of Islamic Economics 3, no. 2 (2019): 161–173.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Dina Lusianti, Rozaq Muhammad Yasin, Ahmad Nilnal Munachifdlil 'Ula
This work is licensed under a Creative Commons Attribution 4.0 International License.
The journal can be accessed publicly, which means that all content is provided freely accessible without charge to either the user or the institution. Users are allowed to read, download, copy, distribute, print, search, or cite to the full text of the article did not have to ask permission from the publisher or author.
