Lecturers of IPB University Talk about Handling and Slaughtering of Qurban Animals during the Pandemic
Slaughter of qurban animals is one of the annual agendas carried out by Muslims in various parts of the world, including Indonesia. Despite the pandemic, the activity of slaughtering qurban animals is still carried out, of course, with the guarantee of security and safety also implementing health protocols.
"Slaughtering of qurban animals during a pandemic must consider syar'i slaughtering, producing safe, healthy, whole, halal and quality meat. We have entered into a new normal period where we are required to continue our activities, including continuing to perform qurban slaughter services," said Dr. Tuti Suryati, Secretary of the Department of Animal Production and Technology (DAPT), Faculty of Animal Science, IPB University, in her remarks at the webinar activity that organized by Department of DAPT in collaboration with the Institute for Food, Medicine and Cosmetics Assessment (LPPOM) of the Indonesian Ulema Council (MUI) and Halal Science Center (HSC) - Institute for Research and Community Service (LPPM) IPB University. This activity is devoted to the qurban committee and the Mosque Prosperity Board (DKM) throughout Indonesia.
According to Prof. Dr. Khaswar Syamsu, Head of HSC, in the practice of slaughtering animals there are still many things that are found not in accordance with slaughter and syariah procedures. Though Islam has set the procedure for qurban in detail. There are also animal welfare points that must be met during the slaughtering process.
"Some basic things in qurban slaughtering that are not yet known to all the qurban committee including the slaughter must cut three tracts. Namely the respiratory tract, digestive tract and blood vessels. Besides that, you must use a sharp knife and you cannot slaughter in front of other animals that are soon to be slaughtered," said Prof. Dr. Khaswar.
Drs H Amirudin Yakub, Member of Fatwa Commission and Director of Sharia Economics at MUI stated that there were special regulations for slaughtering qurban animals during the pandemic. We must pay attention to health protocols during buying and selling process. In addition, slaughtering is recommended only to be done in Slaughterhouses (RPH) with a limited number of committees.
"The committee must provide hand washing facilities because blood is a fertile place for the growth of bacteria and viruses. Then, the distribution of meat should also only be carried out by the mosque committee or management. Every DKM and qurban committee must pay attention to this," said Drs. Amirudin Yakub.
Meanwhile, drh Supratikno, MSi, PAVet, lecturer at IPB University from Faculty of Animal Science as Chairman of HSC Halal Slaughtering Team, IPB University said that there are several processes that cause animal stress and disabled. Therefore there is a need for special efforts during the process of transportation, placement of animals and slaughter. This is to maintain animal health and the quality of qurban meat.
"Qurban animals must also meet the main requirements, which are healthy and not disabled. In addition it must be of sufficient age, at least animals are more than 24 months old for cows and more than 12 months for goats and sheep. Besides that, the last requirement is not thin, which can be seen from the protrusion of the ribs, the waist and hips," concluded Dr Supratikno. (IAAS/SAR)
Published Date : 04-Jul-2020
Resource Person : Prof Dr Khaswar Syamsu
Keyword : slaugthering qurban animals, MUI, HSC IPB University, IPB lecturer
SDG : SDG 4 - QUALITY EDUCATION, SDG 12 - RESPONSIBLE CONSUMTION AND PRODUCTION