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</html><thumbnail_url>https://i0.wp.com/www.poultryindonesia.com/wp-content/uploads/2019/01/IMG_9671.jpg?fit=2048%2C1365&amp;ssl=1</thumbnail_url><thumbnail_width>2048</thumbnail_width><thumbnail_height>1365</thumbnail_height><description>POULTRYINDONESIA, Jakarta &#x2013;&nbsp;Higienis dan aman secara kesehatan saja kini tidak cukup bagi produk hasil unggas yang akan ditawarkan ke konsumen. Daging ayam dan olahannya haruslah halal. Dan salah satu titik kritis kehalalan daging ayam adalah pada saat penyembelihannya. Menurut SNI no 9002 tahun 2016, penyembelihan adalah suatu kegiatan mematikan hewan hingga tercapai kematian sempurna dengan [&hellip;]</description></oembed>
