Policy of Halal Broilers Product Using Approach of System Dynamics

International Conference on Industrial Technology for Sustainable Development 2017

工业技术;经济学

Nusran, Muhammad^1 ; Dahlan, Muhammad^1 ; Rauf, Nurhayati^1 ; Nur, Taufik^1 ; Ahmad, Kamri^2

Department of Industrial Engineering, Faculty of Industrial Technology, Universitas Muslim Indonesia, Jl Urip Sumohardjo Km 05, Makassar

90231, Indonesia^1

Law Faculty, Universitas Muslim Indonesia, Makassar

90231, Indonesia^2

关键词: Certification systems;    Consumer awareness;    Makassar cities;    Monitoring system;    Simulation analysis;    System Dynamics;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/175/1/012017/pdf
DOI  :  10.1088/1755-1315/175/1/012017

学科分类：工业工程学

来源: IOP

【 摘 要 】

The halal certification system becomes a necessity that is expected to protect consumers from health, nutrition, safety and halal aspects. The problem of this research is not the maximum of educational actions yet in slaughtering House (RPA). In this study used simulation analysis of System Ddynamicss. The results showed that the needs of Broilers in Makassar City about 45,000 heads per day, while Halal slaughter man (Juleha) ranged 60 people who are supplied from about 20 RPA. So only about 9,000 per day (20%) that can be produced from halal slaughter man. Broiler products that circulate in Makassar for 36,000 heads per day (80%) comes from the slaughter who has not guaranteed halal. Conclusions that growth of broilers consumption potentially continues to increase is supported by the availability of halal broilers. RPA sertified tends to increase significantly, which will strengthen consumer awareness of halal broiler products, also have implications on awareness of RPA Owner. Government can determine the right form of policy by making RPA mapping and create a monitoring system for potential management of halal which will produce quality and quantity of chicken carcass is the main consideration for the producers, the handling of livestock before, during and after cutting plays a major role in the supply of carcass and meat of ASUH (safe, healthy, whole, halal).