Harkalih, Galih Bintang (2015) Identifikasi Titik Kritis Kehalalan Dan Keamanan Pengolahan Mie Goreng Skala Kecil Di Sekitar Kampus Kota Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Mayoritas penduduk Indonesia beragama Islam, sehingga dalam pemenuhan kebutuhan pangan tidak hanya memperhatikan aspek kecukupan nutrisi tetapi juga aspek kehalalannya. Salah satu produk pangan yang cukup dikenal dan diminati oleh masyarakat Indonesia adalah mie goreng. Titik kendali kritis merupakan tahapan yang akan menyebabkan risiko bagi konsumen jika gagal melakukan pengendalian. Penentuan titik kritis sangat penting untuk menjamin mutu produk. Tujuan penelitian ini untuk mengetahui titik kritis kehalalan dan keamanan pengolahan mie goreng skala kecil di sekitar kampus Kota Malang dan diharapkan dapat membuat alternatif perbaikan dalam pengolahan mie goreng yang halal dan aman. Halal Assurance System (HAS) merupakan metode yang digunakan untuk menentukan titik kritis kehalalan, sedangkan Sanitation Standard Operating Procedure (SSOP) digunakan untuk menentukan titik kritis keamanan. Responden penelitian ini adalah pedagang mie goreng skala kecil (gerobak) yang berlokasi di 4 tempat yaitu wilayah sekitar Universitas Brawijaya, Universitas Islam Negeri Maulana Malik Ibrahim, Universitas Negeri Malang, dan Universitas Muhammadiyah Malang kampus 2. Data dalam penelitian ini diperoleh dengan menyebarkan kuesioner dan wawancara. Hasil penelitian menunjukkan masih banyak pedagang mie goreng yang tidak memperhatikan kehalalan bahan yang dibeli meskipun semua pedagang (100%) merasa yakin mie goreng yang diproduksi halal. Titik kritis kehalalan dapat ditelaah dari bahan-bahan dan sumber bahan yang digunakan yaitu mie, daging ayam, saos, kecap, penyedap rasa dan viii penguat rasa. Titik kritis keamanan dapat dilihat dari proses pembuatan mie goreng yang dilakukan pedagang mulai dari pemilihan bahan, hingga produk siap disajikan diantaranya bahan baku, pencucian bahan dan peralatan, bahan sanitasi, dan lokasi produksi. Berdasarkan hasil penelitian, terdapat 6 pedagang (37,5%) yang meyakini bahan yang dibeli telah halal, sedangkan 10 lainnya (62,5%) tidak mengetahui bahan yang dibeli sudah halal ataupun belum. Mie goreng skala kecil di sekitar kampus kota Malang masih rawan kehalalannya dan rentan kontaminasi. Hal ini disebabkan kurangnya kesadaran pedagang terhadap bahan yang dibeli dan kurangnya edukasi terhadap kehalalan pangan bagi pedagang. Karena itu, pedagang mie goreng skala kecil harus lebih cermat memilih sumber bahan, memastikan bahan telah tersertifikasi halal MUI agar tidak diragukan kehalalannya dan telah teregistrasi BPOM RI/PIRT selain itu, perlu memperhatikan sanitasi pada proses produksi mie goreng.
English Abstract
The majority of Indonesia’s population is Muslim, so the food needs not only pay attention to aspects of the adequancy of nutrition but also halal and safety aspects of the food. One of the products from food industry that is quite known and desirable by Indonesian people is fried noodles. Critical control point is a stage that will cause risk for the consumers when there are failures in controlling or supervising. Therefore, determining the critical point will determine product quality assurance. The purpose of this study was to determine halal critical point and safety critical point fried noodles processing in food stall around the Universities of Malang and to recommend the improvements fried noodles process production to be halal and safe. Halal Assurance System (HAS) is a method used to determine the critical point of halal and Sanitation Standard Operating Procedure (SSOP) is used to determine the critical point safety. Respondents in this research is small scale traders fried noodles located in 4 places around Brawijaya University, The State Islamic University Maulana Malik Ibrahim, State University of Malang, and University of Muhammadiyah Malang campus 2. The data were obtained by distributing questionnaires and interviews. The research result show that there were many fried noodles sellers who do not consider the halal aspect of the raw material of fried noodles, but they were sure that their products were halal. Halal critical point can be analyzed from the raw materials and the source of raw materials, i.e noodles, chicken, chili sauce, soy sauce, flavorings and flavor enhancers. The x safety critical point can be analyzed from the production process of fried noodles starting from the choosing of ingredients until products were ready to be served includes raw materials, cleaning the materials and equipment, sanitation of materials, and production sites. Based on the research, 6 sellers (37,5%) were sure that the ingredients of that products were halal, while 10 sellers (62,5%) do not know whether the ingredients were halal. Fried noodles sold by food stall around Universities in Malang City is not guaranteed and it is vulnerable to contamination. It is due to a lack of awareness of the fried noodles sellers in purchasing the ingredients of their product and the the lack of education on halal food. Therefore, the fried noodles sellers should be more careful in selecting the source of materials, ensure that the materials has been certified halal MUI and has been registered BPOM RI / PIRT. Sanitation in the production process of fried noodles should also be consider.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/601/ 051601025 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 16 Feb 2016 14:46 |
| Last Modified: | 13 Jun 2022 02:39 |
| URI: | http://repository.ub.ac.id/id/eprint/150540 |
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