Standarisasi Halal Majelis Ulama Indonesia dalam Penyembelihan Ayam di Desa Kertawinangun Cirebon

Authors

  • Afif Muamar Institut Agama Islam Negeri Syekh Nurjati Cirebon, Indonesia
  • Juju Jumena Institut Agama Islam Negeri Syekh Nurjati Cirebon, Indonesia

DOI:

https://doi.org/10.22515/alahkam.v5i1.2165

Keywords:

Halal Standardization, Animal Slaughter, and the Indonesian Ulema Council.

Abstract

This study aims to determine the process of slaughtering broilers in the village of Kertawinangun and the process of slaughtering according to the the Indonesian Ulema Council standard. This research is descriptive-analytical using qualitative methods. This research resulted in three things, first, the method of slaughtering and processing stages of broilers grouped into three stages, namely the stages in the preparation of chickens, slaughtering, and processing of chickens. And secondly, several factors influence consumer behavior related to halal slaughter, namely; 1) Cultural Factors, namely human behavior is largely determined by the culture that surrounds it, and its influence will always change every time by the times. 2) Social factors include family groups and role models. 3) Personal factors consisting of age and stages of the life cycle, economic conditions, lifestyle, and personality.

References

H, Rony; Etwin, F. 2017. Analisis Model Kehalalan Proses Potong Ayam Di Rumah Potong Ayam (RPA) Di Samarinda. SNITT Politeknik Negeri Balikpapan.

Hadi, Abu Sari Muhammad Abdul. 1997. Hukum Makanan Dan Sembelihan. Bandung: Trigenda Karya.

Indonesia, Majelis Ulama. 2009. Fatwa MUI No.12 Tahun 2009.

Kosmetik, Lembaga Pengkajian Pangan Obat-Obatan dan. 2011. Indonesia Halal Directory 2011. Jakarta.

Ma'rifat, Tian Nur; Arief Rahmawan. 2017. Penerapan Rantai Pasok Halal Pada Komoditas Daging Ayam Di Kabupaten Ponorogo. Jurnal Cemara 14, no. 1.

Suharsimi, Arikunto. 2010. Prosedur Penelitian: Suatu Pendekatan Praktek. Jakarta: Rieneka Cipta.

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Published

2020-09-30

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