Feasibility Study of Slaughterhouses as A Source of Halal Meat Processed Meat-Based Food in Bandung City
AbstractThe good food for consumption by a human is the food halal and tayyib. Halal is free from haram raw material, and tayyib is free from chemical or biological contamination, etc. Thayyib food, in other words as safe food based on food safety standards. Meanwhile, meat-based food, food safety standards start from the Slaughterhouse. The Slaughterhouse that registered as a large government slaughterhouse and a center for slaughtering livestock to be applied to the community is one of the benchmarks for standardizing meat safety. The purpose of this study was to determine the feasibility of slaughterhouses in the city of Bandung. The results of the study show that there are two slaughterhouses that are registered as government slaughterhouses and are a source of halal meat and have national standards. This study uses a type of field observation, research conducted in real life. The conclusion Government Slaughterhouses, namely Cirangrang and Ciroyom slaughterhouses, are clarified as proper slaughterhouses and have operating permits from the local government. The enumerators and slaughterhouse employees have received training and are regularly monitored by the local government. So that the Slaughterhouse can be assumed as a slaughterhouse that has appropriate standardization based on food safety. Slaughterhouse has stable sales and has consumers who become regular customers. Several meat brokers and traders in wholesale and traditional markets source their meat for sale from these abattoirs. So based on the results of observations, the source of food used by snack producers circulating in the city of Bandung should not be contaminated by pork and appropriate based on the source of the meat.
How to Cite
Adawiyah, A. ., Windayani, N., Islamiati, . F. N. ., & Cahyanto, T. . (2022). Feasibility Study of Slaughterhouses as A Source of Halal Meat Processed Meat-Based Food in Bandung City. Proceedings of The International Halal Science and Technology Conference, 14(1), 164–175. https://doi.org/10.31098/ihsatec.v14i1.498