Assessment of Physical Aspects of Animal Purchased Products Based on The Neck Anatomy of Broiler Chicken (Gallus Sp.) in The Traditional Market of Bandung City

Faruq Zulfikar (1), Tri Cahyanto (2), Deden Suparman (3), Musa’adah (4)
(1) Department of Biology, Faculty of Science and Technology, Sunan Gunung Djati State Islamic University, Bandung
(2) Department of Biology, Faculty of Science and Technology, Sunan Gunung Djati State Islamic University, Bandung
(3) Department of Biology, Faculty of Science and Technology, Sunan Gunung Djati State Islamic University, Bandung
(4) Department of Biology, Faculty of Science and Technology, Sunan Gunung Djati State Islamic University, Bandung
How to cite (IJHALAL) :
[1]
F. Zulfikar, T. Cahyanto, D. Suparman, and Musa’adah, “Assessment of Physical Aspects of Animal Purchased Products Based on The Neck Anatomy of Broiler Chicken (Gallus Sp.) in The Traditional Market of Bandung City”, Int.J.Halal.Res, vol. 7, no. 1, Jun. 2025.
Citation Format :

Broiler chickens (Gallus Sp.) are livestock that are in great demand for consumption. People have a cautious character in choosing chicken meat by paying attention to the results of the slaughter. Fulfillment of the criteria for livestock slaughter recognized in Indonesia is based on MUI Fatwa No. 12 of 2009 concerning Halal Slaughter Certification Standards. The aim of this research is to examine and assess the criteria for physical aspects of slaughter results based on the neck anatomy of broiler chickens in traditional markets in Bandung City. This research is an observational descriptive research by taking data from traditional markets as many as 48 samples of broiler chicken necks obtained from five areas in Bandung City, the east, west, south, north and city center. There were 9 samples from each region with control data of 5 samples of broiler chicken necks from slaughterhouses that were halal certified. Research parameters include the width and depth of the slaughter hole, as well as the fulfillment of halal slaughter requirements based on the cut status of the esophagus, trachea and two blood vessels (carotid artery and jugular vein). The results of the research showed that the width and depth of the slaughter hole were not appropriate for the fulfillment of the 4 organs that had to be cut. The quality of slaughter of broiler chickens in 5 samples of traditional market areas in Bandung City does not meet the criteria for halal slaughter based on the criteria for assessing the physical aspects of the neck anatomy of broiler chickens.

[1] Abubakar. 2003. Mutu Karkas Ayam Hasil Pemotongan Tradisional dan Penerapan Sistem Hazard Analysis Critical Control Point. 22(1). Bogor.

[2] Badan Pusat Statistik. 2016. Populasi Ayam Ras Pedaging menurut Provinsi (Ekor). Jakarta (ID): BPS RI.

[3] Delfita, R.2013. Evaluasi Teknik Pemotongan Ayam Ditinjau dari Kehalalan dan Keamanan Pangan di Kabupaten Tanah Datar. Jurnal saintekVol. V No.1: 78-87, Juni 2013 (ISSN: 2085-8019).

[4] Direktorat Jenderal Peternakan dan Kesehatan Hewan. 2010. Pedoman produksi Dan Penanganan Daging Ayam Yang Higienis. Jakarta: Dirjennak.

[5] Fajar, M., & Amrulloh, F. (2018). ANALYSIS OF SOUND CHARACTERISTIC, ANATOMY AND HISTOLOGICAL STRUCTURE OF SYRINX IN KETAWA, PELUNG, AND BANGKOK CHICKEN [Gallus gallus gallus, (Linnaeus, 1758)]. http://etd.repository.ugm.ac.id/

[6] Fatwa MUI. 2009. Standar Sertifikasi Penyembelihan Halal. No. 12

[7] Harahap, A.S, Alkausar S, Disna A.S. 2019. Kehalalan Daging Ayam Potong di Pasar Tradisional Kota Medan. Jurnal Pengabdian Kepada Masyarakat. Vol. 3 No.2. Medan.

[8] Humane Slaughter Association. 2013. Captive-bolt stunning of livestock. www.hsa.org.uk. [22 April 2023].

[9] KBBI. 2023. Kamus Besar Bahasa Indonesia (KBBI). [Online, diakses tanggal 20 Januari 2023].
[10] Kementrian Wakaf Kuwait. 1980. Al-Mausu’ah Al-Fiqhiyyah Al-Kuwaitiyah. Tim Wakaf Kuwait. Jilid 21. Hal 177-178.

[11] Khattak, Mira A, Anwar Z, Abbas G, Khattak HZK, and Ismatullah H. 2011. Concept of Halal Food and BiotechFnology. Adv. J. Food Sci. Technol. 3: 385–389.

[12] Mulyantini, N. G. A. 2011. Produksi Ternak Unggas. Institut Pertanian Bogor Press, Bogor.

[13] Mutiasari, S.D. 2012. Kualitas Fisik Daging Ayam Mati Kemarin “Tiren” dan Daging Ayam Sehat Strain Cobb 500 Ditinjau dari pH, Tekstur, WHC (Water Holding Capacity), dan Warna Daging. Malang: UB.

[14] Nusran, M, Irawadi J, Taufik N. 2016. Studi Pengembangan Produk Ayam Potong sebagai Produk Jaminan Halal Yang beredar di Makassar. Prosiding Seminar Nasional Teknologi Industri IV. 978-602-60451-0-2.

[15] Nuraini, H dan Supratikno. 2018. Sudahkah cara memotong sesuai syariat. Pusat Kajian Halal UIN SGD. Bandung.

[16] Opik T, Tedi P, Tri C. 2023. Reorientation Of Halal Literacy Education Development in The Curiculum Of Islamic Educational Institutions: An Alternative Concept. Edukasi Islami: Jurnal Pendidikan Islam. Vol 12. No 01.

[17] Prastowo YH. 2013. Pedoman Pelaksanaan Kesejahteraan Hewan pada Pemotongan Ayam/Unggas. Jakarta : Dirjenak.

[18] Rasyid, M. H. (2018). PERANAN UNDANG-UNDANG JAMINAN PRODUK HALAL DALAM MENJAMIN KEHALALAN MAKANAN DAN MINUMAN. Dalam Journal of Islamic Law Studies (Vol. 1, Issue 1).

[19] Sukma Wardandy, dkk. (2022). Faktor-Faktor yang Mempengaruhi Keputusan Pembelian Daging Ayam Broiler Factors Affecting the Purchase Decision of Broiler Chicken Meat. Jurnal Litbang (Vol. 18, Issue Juni).

[20] Wibisono, Freshinta Jellia. 2014. Pengujian Kualitas Daging Sapi dan Daging Ayam di Pasar Dukuh Kupang Barat Kota Surabaya. Departemen Kesehatan Masyarakat Veteriner Fakultas Kedokteran Hewan Universitas Wijaya Kusuma. Hal 1-9.