Implementation of The Halālan Thayyiban Concept at Anis Chicken Slaughterhouse, Banjarsari Kulon Village, Madiun Regency

Abstract

Halālan thayyiban is a criterion that Muslims must meet in consuming food, ensuring not only good taste but also compliance with halal and wholesome standards. The issue identified is the mixing of unwashed and washed chickens during the slaughter process, affecting hygiene, sanitation, and ultimately the halal status of the meat. The research aims to assess the implementation of halālan thayyiban through hygiene and waste management sanitation, identify obstacles in its application, and examine the impact of hygiene and sanitation practices on the halal status at the “ANIS” Poultry Slaughterhouse in Banjarsari Kulon Village, Madiun Regency. This field research employs a qualitative approach, gathering written and oral data from interviews and observations. The findings reveal that: (1) The “ANIS” Poultry Slaughterhouse has implemented halālan thayyiban principles. However, improvements are needed in hygiene and waste management sanitation to fully achieve halālan thayyiban standards. (2) Challenges include limited understanding of halal and thayyib concepts, inadequate waste management facilities, resource constraints, and insufficient supervision and monitoring. (3) Implementing hygiene and sanitation in waste management positively impacts the halal status of the chicken meat produced.