Khafizh Rosyidi, Imam Santoso, Yusuf Wibisono, Sucipto Sucipto
Ensuring compliance with halal standards in poultry slaughtering involves both following religious principles and implementing strict scientific and technological measures. Integrating Internet of Things (IoT) technology provides opportunities to enhance the reliability and objectivity of halal verification processes, particularly in identifying critical control points, such as animal death, specifically the death of chickens during the slaughter process, before entering the scalding stage. The present study aimed to design a halal risk mitigation system based on IoT, focusing on the critical point of complete chicken death, defined as the total absence of movement in the chicken after slaughter, through critical analysis. It is known that the stage between post-slaughter and pre-burning is the most crucial phase, where the highest risk is that the chicken has not entirely died due to ineffective slaughter. This system was developed using a NodeMCU ESP8266 microcontroller connected to a vibration sensor or passive infrared sensor and was equipped with real-time notifications via the Thingspeak cloud dashboard, indicating the waiting time for complete death and the number of vibrations. Testing on 30 chickens demonstrated a detection accuracy of 92.5% compared to manual observations by halal auditors, with consistent performance across different environmental conditions. This system can detect the movement of chicken remains after slaughter in an average of 15 to 20 seconds, providing an early warning of potential halal violations rules. The current results demonstrated that the vibration sensor effectively facilitated the execution of halal slaughtering principles through an early-warning mechanism designed to prevent chickens from entering the scalding phase while still alive. This ensures the humane death of chickens and the regulation of halal critical control points in line with the Indonesian national standard for halal poultry slaughter. © The Author(s) 2025. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit https://creativecommons.org/licenses/by/4.0/.
Department of Agroindustrial Technology, Brawijaya University, Malang, Indonesia; Department of Biosystem Engineering, Brawijaya University, Malang, Indonesia; Center for Halal Ecosystem Development (HED), Brawijaya University, Malang, Indonesia
