ANALISIS PRAKTIK PENYEMBELIHAN RUMAH POTONG AYAM DI CV. GELANG TANI

The increasing demand for chicken meat in Indonesia requires Poultry Slaughterhouses (RPA) to operate according to hygienic standards and Islamic law. This study aims to analyze slaughtering practices at RPA CV. Gelang Tani, Sidoarjo, focusing on compliance with Standard Operating Procedures (SOP), halal principles, and hygiene and sanitation aspects. A qualitative descriptive method was applied through observation, interviews, and documentation over 90 days.
The results show that slaughtering is performed manually by halal-certified slaughterers using sharp stainless-steel knives, preceded by the collective recitation of basmalah. The three main channels (blood vessels, esophagus, and trachea) were cut perfectly. Post-slaughter stages, including feather removal, evisceration, washing, packaging, and freezing, followed Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The RPA holds halal and Veterinary Control Number (NKV) certificates, though inconsistency in using personal protective equipment was noted.
In conclusion, CV. Gelang Tani’s slaughtering practices meet Islamic, SOP, and industry standards, but worker discipline should be improved.