Fajrin, Ricka Juniar (2018) Penelusuran Halal Control Point (HCP) pada Cafe Little A Sidoarjo. Sarjana thesis, Universitas Brawijaya.
Abstract
Produk pangan yang memiliki sertifikat halal dalam proses pengolahannya harus memenuhi standar kehalalan. Sistem jaminan halal dibuat dan dilaksanakan dalam rangka menjamin kesinambungan proses produksi halal. Konsep Halal Assurance System (HAS) 23102 digunakan untuk pengajuan sertifikasi halal cafe. Permasalahan pada café ini yaitu banyaknya bahan, bahan baku utama dan tambahan yang belum jelas asal dan kehalalannya. Penelitian ini bertujuan mengidentifikasi Halal Control Point (HCP), mengetahui prosedur tertulis aktivitas kritis, mengetahui kesesuaian penerapan SJH di perusahaan serta memberi masukan perbaikan pada aktivitas titik kendali halal . Penelitian menggunakan metode deskriptif, yaitu pencarian data informasi asal bahan dan proses produksi setiap menu. Pengambilan data melalui wawancara, observasi, dan dokumentasi pada cafe serta audit internal dalam bentuk kuesioner. Auditor terdiri dari owner, supervisor dan leader. Penyusunan konsep dokumen dibatasi pada pengklasteran bahan berdasar wujud bahan (segar, kering, dan cair) dan bahan utama (hewani dan nabati) yang digunakan. Bahan baku dikelompokkan berdasar wujud bahan (segar, kering, dan cair) dan bahan baku (nabati dan hewani). Terdapat 70 menu yang disajikan pada café Little A Sidoarjo. Terdapat 11 bahan baku dari 77 bahan (14,29%) yang termasuk HCP. Terdapat 30 menu yang termasuk HCP, karena pada proses pengolahan menggunakan bahan yang termasuk HCP. Beberapa aktivitas kritis belum sesuai persyaratan sertifikasi halal, sehingga perlu perbaikan pada aktivitas titik kendali halal.
English Abstract
Halal Certified Food Product should have a proper halal standard in food processing. Halal Assurance System had been created to ensure the sustainability in halal production process. Halal Assurance System 23102 concept is used to get Halal Certification submission for café. Main problem in the café is the abundance of materials, raw materials, and unknown origin and halal label. Purpose of this research is to identify Halal Control Point, knowing the critical activity procedure in written, knowing the suitability of applying Halal Assurance System in the company and as well as give some recommendations to improve in halal control point activity. Descriptive method is used in this research, this method is used to get information about material resources and production process for each menu. Data mining has done within interview, observation, and documentation in the café included quesionare for internal auditee. The auditor are owner, supervisor, and team leader. The concept of documentation arrangement is restricted within the classification based on the ingredients’ form (fresh, dry, and liquid) and raw materials (animals and vegetable) that used. Main ingredients were classified based on the materials’ form (fresh, dry, and liquid) and raw materials (animals and vegetables). There are 70 menus that served in The Little A Café Sidoarjo. The menu consists 11 items of 70 (14,29%) main ingredient which include HCP. 30 menus included in the halal control point, because the process of processing using materials that include HCP. Improvements on the halal critical point activity was needed because there are lack of halal requirements on some critical activities.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/58/051802458 |
| Uncontrolled Keywords: | Cafe, Sistem Jaminan Halal, Titik Kendali Halal |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 28 May 2018 02:50 |
| Last Modified: | 18 Oct 2021 03:42 |
| URI: | http://repository.ub.ac.id/id/eprint/11161 |
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