http://journal.iaisambas.ac.id/index.php/HalalanThayyiban <p><strong>Halalan Thayyiban : Jurnal Kajian Manajemen Halal dan Pariwisata Syariah (Journal of Halal Management, Sharia Tourism and Hospitality Studies)</strong> merupakan jurnal yang fokus pada diseminasi hasil penelitian dengan fokus manajemen halal dan pariwisata syariah. Adapun skop atau ruang lingkup kajian dari <strong>Halalan Thayyiban : Jurnal Kajian Manajemen Halal dan Pariwisata Syariah (Journal of Halal Management, Sharia Tourism and Hospitality Studies)</strong> adalah manajemen halal, pariwisata halal, kajian isu terkait industri halal, ekonomi syarian, dan lain-lain yang berkaitan. <strong>Halalan Thayyiban : Jurnal Kajian Manajemen Halal dan Pariwisata Syariah (Journal of Halal Management, Sharia Tourism and Hospitality Studies)</strong> terbit setahun dua kali pada periode Januari dan Juli. <strong>Halalan Thayyiban : Jurnal Kajian Manajemen Halal dan Pariwisata Syariah (Journal of Halal Management, Sharia Tourism and Hospitality Studies)</strong> diterbitkan oleh Institut Agama Islam Sultan Muhammad syafiuddin Sambas, Kalimantan Barat. Bahasa naskah yang dapat diterbitkan bisa dalam bahasa Indonesia, Inggris, atau pun Arab.</p> Institut Agama Islam Sultan Muhammaad Syafiuddin Sambas en-US Halalan Thayyiban : Jurnal Kajian Manajemen Halal dan Pariwisata Syariah (Journal of Halal Management, Sharia Tourism and Hospitality Studies) 2615-1944 http://journal.iaisambas.ac.id/index.php/HalalanThayyiban/article/view/5620 <p><em>This study aims to analyze the implementation of halal supply chain management at Kamar Daging Sutimah, a beef trading business located at Pasar Pagi Kampung Jawa, Sambas Sub-district, Sambas Regency. The research employs a qualitative approach with a descriptive research design. Data collection was carried out through participant observation, semi-structured interviews with the business owner, manager, and employees, as well as documentation. Data analysis was conducted through stages of data reduction, data display, and conclusion drawing. The results indicate that in principle, halal supply chain practices have been implemented in accordance with Islamic teachings, although facilities and infrastructure remain traditional and do not yet hold official halal certification. At the raw material stage, animals are carefully selected to ensure they are healthy, of appropriate age, and not pregnant. Slaughtering is performed by a Muslim slaughterer using sharp knives, reciting the Basmalah, and ensuring the three main channels are cut properly to allow complete blood drainage. Post-slaughter handling through distribution is also carried out while maintaining hygiene and preventing contamination. Limited access to standard slaughterhouse facilities is the main barrier to obtaining official halal certification, yet the business remains committed to maintaining halal standards through independent oversight.</em></p> Donny Darmawan Oskar Hutagaluh Nashirun Copyright (c) 2026 Donny Darmawan, Oskar Hutagaluh, Nashirun https://creativecommons.org/licenses/by-sa/4.0 2026-07-27 2026-07-27 10 2 1 13