Slaughterhouses sustainability analysis in special capital region of Jakarta Province, Indonesia

Abstract

Aim: The objective of this research was understanding slaughterhouses sustainability and the prospection status in special region of Jakarta Province Indonesia. Materials and Methods: The concept of sustainable slaughterhouse was formed based on social, economy, ecology, technology, and institutional dimension. Research objects were three types of slaughterhouses in Special Capital Region of Jakarta Indonesia; pig slaughterhouse, chicken slaughterhouse, and ruminant slaughterhouse. Tools used were questionnaires to assess the perception of people living around slaughterhouses, assessment of the knowledge, attitude, and practice from slaughterhouse management, along with assessment and focus group discussion for sustainability test. Methods used were descriptive analysis and sustainability test by multidimensional scaling method. Data collected consisted of primary and secondary data. Primary data were obtained by field survey, interview, questionnaire, measurement of the waste threshold, and microbe contamination, whereas secondary data were obtained from slaughterhouse agency. Data were analyzed with IBM statistical package for the social sciences (SPSS®) version 18 to calculate characteristic, variables correlation, sustainability test with Rapfish® modified into Rap slaughterhouse, and prospective analysis with PPA. Results: The level of sustainability for pig slaughterhouse was moderately sustainable with 0.5173 index value, ruminant slaughterhouse was moderately sustainable with 0.5171 index value, and chicken slaughterhouse was moderately unsustainable with 0.4530 index value. Conclusion: Scenario on policies that should be applied in ruminant slaughterhouse was increasing the use of waste as biogas; for chicken slaughterhouse was increasing promotion and for pig slaughterhouse was increasing product quality control. The implication of this research was to provide input based on a scientific study for the local government of Jakarta in managing the slaughterhouses.

Knowledge, Attitude, and Practice of Abattoir Workers Toward Abattoirs Waste Management in Eastern Ethiopia

“…Therefore, increasing the knowledge, attitude, and practices of abattoir workers by providing adequate training or increasing awareness is essential to improve the abattoir waste management. 22 Policies, including strict supervision and regular hygienic regulations at all level should therefore be tightened to ensure the protection of the food safety. 23 …”

“…Therefore, increasing the knowledge, attitude, and practices of abattoir workers by providing adequate training or increasing awareness is essential to improve the abattoir waste management. 22 Policies, including strict supervision and regular hygienic regulations at all level should therefore be tightened to ensure the protection of the food safety. 23 In general, regulatory bodies and other relevant agencies or industries must have to implement effective control measures such as providing adequate training and regular supervision to increase the knowledge, attitude, and practices of abattoir workers for better management of abattoir waste and to protect the human health and environment.…”

Measuring the sustainability of beef supply chain with rapid appraisal for beef supply chain

“…Some of these researchers modify the name of RAPFISH according to the entity or subject of their research; the others only use the RAPFISH method without modifying the name. In this case, Syamsu et al [59] modify the name of RAPFISH to RAP-Intrasadi (Rapid Appraisal Integration Beef Cattle and Paddy); Kapa and Suyadi [60] modify RAPFISH into Rap-UTSP-Laker (Rapid Appraisal for MDS); Sidabalok et al [65] modify the RAPFISH method to Rap-slaughterhouse; and Arsyad et al [64] modify the RAPFISH method into Rap-BANGKAPET (Rapid Appraisal Development of Animal Husbandry Development). Although these researchers used a similar method, and most of them used five dimensions (technological, economic, sociocultural, legal and institutional, and ecological) to assess the sustainability status of certain entities, sometimes, they did not use similar dimensions or even indicators.…”

Are online meatball restaurants in Indonesia committed to their declared Halal label?

“…Critical halal points refer to activities vulnerable to illegal contamination throughout the supply chain, from breeders, distributors, slaughterhouses, and retailers to consumers [ 24 ]. All processed meat that is slaughtered has the potential for critical activity [ 25 ]. In addition to slaughtering, the milling process [ 26 ] and the use of additional ingredients [ 27 ] are another critical activity for meatball preparation.…”