IPB University FKH Lecturer Explains the Implementation of Sacrificial Activities in the Pandemic Period to Stay Halal and Thayyib


Eid al-Adha is coming soon.  However, the COVID-19 pandemic situation did not end, making it difficult for people to carry out sacrificial activities.  The procedure for its implementation must also be adjusted to comply with health protocols without reducing the value of halal and thayyib.

In order to provide knowledge to the public regarding the implementation of qurbani during the pandemic, the Directorate of Veterinary Public Health, the Directorate General of Livestock and Animal Health, and the Ministry of Agriculture of the Republic of Indonesia held a Webinar with the topic "Implementing Sacrifice Activities in the COVID-19 Pandemic Situation", (24/06).  Drh Supratikno, IPB University Lecturer from the Faculty of Veterinary Medicine, said that the implementation of syar'i sacrifices during a pandemic must stick to the argument that is to be ihsan to slaughtered animals.  Slaughterers now know enough knowledge, they just need to adjust the right tricks to deal with sacrificial activities during the pandemic.

The most important thing, according to him, is that the slaughtering officer has really ensured that the slaughtering procedure is in accordance with Islamic sharia.  Another thing that needs to be considered is the sacrificial facilities because most of the places outside the Slaughterhouse (RPH) are still inadequate.

He suggested that the sacrificial activities should be carried out in the abattoir only, plus the competent officers.

This researcher at the Halal Science Center (HSC) of IPB University also said that there are three main keys in slaughtering, namely the environment where the slaughter is carried out, the competence of the officers, and the appropriate equipment.  In addition, the slaughter must also be based on five principles in animal welfare in addition to Islamic sharia.  This is worth remembering because stress management on sacrificial animals will affect the quality of the meat produced.

During the pandemic, the number of committee members is advised not to exceed five people.  The small number of committee members will reduce the risk of transmission and contamination of bacteria to the meat.

"When at the demolition and slaughtering place, it only takes five people and must be close together so that they must be provided with qualified facilities, given goggles, comfortable masks, comfortable cloth gloves, and don't wear flashy clothes," explained the Halal Slaughter Expert (  Juleha) IPB University.

Dr Med Vet drh Denny Widaya Lukman, IPB University Lecturer from the Faculty of Veterinary Medicine also added that the public need not be afraid that the sacrificial animals will transmit COVID-19.  Based on reports, there has never been any transmission of COVID-19 originating from animals, including slaughtered animals.  The transmission is caused by contamination by slaughtering officers.  So it is very necessary to pay attention to the hygiene of the slaughtering place.

He also reminded that the place of slaughter does not become a source of pollution.  Considering that many reports of sacrificial waste disposal are still carried out into public sewers.  Officers also need to pay attention to cleanliness in the meat handling area.  This must be applied to officers who handle meat, equipment that comes into contact with meat, processes, and places where slaughtering and handling takes place.  If neglected, bacteria can multiply rapidly even within minutes when conditions are optimal for growth.

“I hope that we do not contaminate the meat so that it becomes less thayyib for the recipient of the sacrifice, this is our shared responsibility.  Especially the organizers of sacrificial animals so that the meat produced remains halal and thayyib," he concluded.  (MW) (IAAS/SAR)



Published Date : 25-Jun-2021

Resource Person : Drh Supratikno, Dr Med Vet drh Denny Widaya Lukman

Keyword : Lecturer of IPB University, Faculty of Veterinary Medicine, sacrifice, Eid al-Adha

SDG : SDG 3 - GOOD HEALTH AND WELL-BEING, SDG 4 - QUALITY EDUCATION, SDG 9 INDUSTRY, INNOVATION AND INFRASTRUCTURE