Triwahyuni, Cahayati Ratna (2015) Penelusuran Kehalalan dan Keamanan Ayam Goreng Dengan Analisis HAS (Halal Assurance System) dan HACCP (Hazard Analysis Critical Control Point) di PT. X. Sarjana thesis, Universitas Brawijaya.
Abstract
Bisnis makanan dan minuman (mamin) tercatat tumbuh di berbagai belahan dunia termasuk Indonesia. Banyak outlet menawarkan produk (mamin) dalam berbagai bentuk, mulai produk sederhana hingga mewah. Kecenderungan pola konsumsi masyarakat berubah menuju makanan yang praktis, ekonomis, dan siap saji. Salah satu outlet siap saji yang ditawarkan di Kota Batu adalah PT. X. Kesadaran masyarakat akan pentingnya kehalalan dan keamanan daging ayam terus meningkat, namun pengetahuan tentang produksi olahan ayam yang halal dan aman masih terbatas. Kehalalan produk olahan ayam tergantung pada proses produksi dan bahan baku. Proses pengolahan daging ayam berpengaruh pada kehalalan dan keamanan ayam goreng. Oleh karena itu, penelitian ini bertujuan untuk menelusuri kehalalan dan keamanan produk olahan daging ayam di PT. X. Analisis yang akan digunakan untuk menilai prasyarat dasar kehalalan adalah Halal Assurance System (HAS). HAS atau sistem jaminan halal merupakan suatu sistem yang menghubungkan, mengakomodasi dan mengintegrasikan konsep-konsep syariat Islam khususnya terkait dengan halal dan haram, etika usaha dan manajemen keseluruhan, prosedur dan mekanisme perencanaan serta implementasi dan evaluasi pada suatu rangkaian produksi. Dalam menilai keamanan produk, analisis yang digunakan adalah Hazard Analysis Critical Control Point (HACCP). HACCP merupakan suatu sistem kontrol dalam upaya pencegahan terjadinya masalah yang didasarkan atas identifikasi titik kritis dalam tahap penanganan dan proses produksi. Hasil penelitian ini berupa analisis kehalalan dan dokumen keamanan yang dapat digunakan sebagai pedoman perbaikan untuk proses produksi selanjutnya. Berdasarkan hasil penelitian, standar kehalalan ayam goreng di PT. X masih belum diterapkan secara konsisten, serta tidak dilakukannya audit secara berkala dan kaji ulang manajemen. Pada penerapan HrACCP produksi ayam goreng di Quick Chicken ditemukan 2 titik kritis kehalalan, yaitu marinade untuk proses pembumbuan dan batter dip untuk proses penepungan daging ayam. Keamanan ayam goreng di PT. X tidak hanya dilihat pada tahap proses produksi, tetapi juga bahan baku. Proses produksi ayam goreng yang termasuk CCP adalah proses thawing dan penggorengan. Bahaya yang dapat timbul pada CCP dapat dicegah dengan memperhatikan indikator keamanan pangan mulai penerimaan hingga distribusi ke konsumen, suhu dan waktu pengolahan, serta proses sesuai higiene dan sanitasi.
English Abstract
Food and beverage business is growing in various parts of the world. Many outlets offer various food and beverage products, from simple to deluxe products. People trend to choose a practices, economical and fast food. One of the fast food outlets in Batu is PT. X. Public awareness of the importance of halal and safety meat chicken is increasy, but the knowledge of the processing of halal and safe processed chicken products are is still limited. Halal processed chicken products depends on stages of the production process and raw materials. The processing of chicken meat affect the on halal and safety fried chicken. Therefore, this study aimed to explore the halal and safety of processed chicken products in the PT. X. The analysis used to assess the basic prerequisite of halal is Halal Assurance System (HAS). HAS is a system that connects, accommodate and integrate concepts of Islamic law, especially related to the halal and haram, business ethics and overall management, procedures mechanisms for the planning, as well as implementation and evaluation on a production. The analysis is Hazard Analysis Critical Control Point (HACCP) was used to assess product safety. HACCP is a system of control in preventing the occurrence of a problem that is based on the identification of a critical point in the phase of handling and production processes. The results of this research was the analysis of halal and security documents that can be used to guide further improvements to the production process. Based on the research, fried chicken halal standards in PT. X does still not consistently applied, periodic audits and management review has also not be done. The application of HrACCP in the production fried chicken in PT. X discovered two iv halal critical point materials, is marinade for seasoning process and batter dip for battering the chicken. Food safety in PT. X was not only seen on the stage of the production, but also on the raw materials. The CCP of fried chicken production are thawing and frying process. The hazard at CCP can be prevented by paying attention to the food safety indicators receiving to distribution to the consumer, temperature and processing time, as well as the process in accordance hygiene and sanitation
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/352/051508641 |
| Uncontrolled Keywords: | Ayam Goreng, HACCP, HAS, Keamanan, Kehalalan,-Fried Chicken, HACCP, HAS, Safety, Halal |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 04 Jan 2016 13:52 |
| Last Modified: | 24 Nov 2021 08:08 |
| URI: | http://repository.ub.ac.id/id/eprint/150260 |
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KESIMPULAN_DAN_SARAN_A5.pdf Download (1MB) | Preview |
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