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| Explanation of Proper Halal Animal Slaughter (Photo : Laili Humas). |
Approaching Eid al-Adha, the Center for Research and Development of Halal Products (PSP3-Halal) at Muhammadiyah University of Malang (UMM) conducted training and certification for halal slaughterers (Juleha). The event on June 11 was organized in collaboration with Muhammadiyah Regional Leadership (PWM) of East Java and drew over 150 participants from various regions in Indonesia. In addition, the training included demonstrations of the proper slaughtering practices for two goats, ten chickens, and ten ducks according to Islamic law.
The training featured expert speakers and covered essential topics. One of the speakers was H. M. Atho'illah Wijayanto, S.Ag., a member of the Fatwa Commission of the Malang City Islamic Scholars Council and the leader of PP. Mamba’ul Huda, Bandulan. He explained the method and benefits of slaughtering animals in accordance with Islamic principles. Islamic slaughter, or dhabihah, is defined as a process that "purifies" the meat; without it, the meat would be considered impure due to blood that would otherwise coagulate inside.
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In Islam, proper slaughter involves mentioning the name of Allah first and using a sharp instrument like a knife, blade, or other sharp tools—not teeth, nails, or bones. There are four key criteria for proper Islamic slaughter. First, the slaughtering process is considered valid when the hulqum and mari' have been cut off. The hulqum is the respiratory tube and the mari' the food tube.. Second, the person performing the slaughter must be a practicing Muslim, mature( baligh), and intentionally performing the slaughter with the ability to see and do it correctly. Third, the animal must be one that is permissible to eat (halal). Last, the instrument used must be any sharp object capable of swiftly severing the animal's throat.
Additionally, Prof. Dr. Ir. Elfi Anis Saati, M.P., the head of PSP3-Halal UMM, emphasized the importance of certifying Juleha under the National Professional Certification Agency (BNSP) as a requirement for obtaining halal certification for Slaughterhouses (RPH). "This year Indonesia proclaimed itself as the world's halal center. There is a Mandatory Halal October (WHO) program which is targeted to be completed by 2024," she added.
In October 2024, all food products distributed in Indonesia should ideally be halal-certified. Hotels, restaurants, hospitals must all be halal certified. However, the shortage of BNSP-certified Juleha remains a challenge. According to the survey results in 22023, halal certified slaughterhouses are still 15%, an increase of 13% compared to 2022 which is still at 2%. However, the 15% figure is still very little to fulfill the supply of halal products throughout Indonesia. "Therefore, this is our duty together as a university that is committed under Islamic principles to be able to graduate juleha who are BNSP certified," She said.
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Similar sentiments were shared by Prof. Ir. Warkoyo, MP, Chairman of PWM East Jawa. He emphasized the necessity of understanding halal practices to support the implementation of halal product assurance laws and the halal industry, positioning Indonesia as a global halal center. In addition to UMM's training, PWM East Java encourages regional Muhammadiyah leaders to organize similar activities within their respective areas.
"Many raw materials are not halal certified. With this Juleha training, it is hoped that slaughterhouses will emerge that provide supplies of chicken, duck and goat to halal-certified stalls, restaurants and hotels. So, the ideals of East Java as a world halal producer will also be realized soon," he hoped. (dit/wil/fajr)
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