East Java Faculty of Animal Science and Halal Center Hold Training on Slaughter Management and Monitoring of Sacrificial Animals

Ahead of Eid al-Adha 1444 H, the Student Executive Board (BEM) of the Faculty of Animal Science, Universitas Brawijaya (Fapet UB) held a management training on how to slaughter and monitor qurban animals, Saturday (17/6/2023). This activity is in collaboration with the East Java Halal Center, East Java Halal Slaughterer (Juleha), and the Indonesian Mosque Council, East Java.

Taking place in the main meeting room on the 6th floor of Fapet, the training participants were the Council of Mosques in Malang, totaling 35 people. The event was opened by Dr. Eko Widodo as Vice Dean III, in his remarks he hoped that through this training he could guarantee safe, healthy, whole and halal (ASUH) qurban meat.

After the presentation of the material, the participants were invited to visit the Slaughterhouse belonging to the Regional Public Company (Perumda) Tugu Aneka Usaha (Tunas) to witness first-hand the procedures for slaughtering animals that pay attention to animal welfare. Animal slaughter stage sacrifice appropriate Fatwa of the Indonesian Ulema Council (MUI) among others (https://disnakkeswan.jatengprov.go.id/)

1. Animals laid down facing towards qibla
2. Reading Basmalah and takbir
3. Disconnects the 3 channels, namely the food channel, blood vessels, and respiratory tract(trachea)
4. Animals are cut with a single tap, using a sharp blade, without lifting the knife from the neck
5. After the animal dies and bleeds perfect, the head is separated from the body first then the feet
6. Further handling of the process, should be done in position Animals are hung for easy handling and completing the remaining blood production as well to prevent cross contamination.
7. Prior to the skinning process, the alimentary canal is tied to the anus so that the contents of the stomach and intestines do not contaminate meat.
8. Skinning is carried out carefully and gradually begins by making an incision in the middle along the skin of the chest and abdomen followed by an incision on the medial leg.
9. Next is the removal of the innards and then separated between innards red (liver, heart, lungs, spleen, kidney, tongue) with innards green (stomach, intestine, oesophagus, and fat)
10. Washing innards red and innards green done separately from meat management