TINJAUAN KRITIS KEAMANAN DAN KEHALALAN DAGING AYAM BROILER DI INDONESIA
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PSEKP
Abstract
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Broiler chicken meat is one of Indonesia's main animal foods. The demand for it is expected to rise along with the need for safety and halal products. This paper aims to review the safety and halal aspects of broiler chicken meat, including regulations, conditions, constraints, and problems. The results show that the government has made many regulations, but their implementation has not been fully effective. This can be seen in the threat of unsafe and non-halal broiler meat being marketed upstream to downstream. Aside from the lack of government supervision over food safety regulations, ignorance, misperception, and momentary profit orientation contribute to this issue. Business actors must be more aware of the government's rules regarding providing safe and halal broiler chicken meat. Consumers should also be interested in whether their chicken meat is halal and safe to consume. It is also important for the government to carry out regular surveillance, inspections, testing, standardization, certification, and registration of animal products. To achieve this, the private sector must also be involved in increasing the number of officers and promoting socialization and advocacy within the business community and society. Collaborative efforts are necessary between governments, business actors, and poultry-related industries at all supply chain stages.
Keywords
halal food, halal certification, non-native chicken meat, regulation, safe food, daging ayam ras, pangan aman, pangan halal, regulasi, sertifikasi halal