Nurfatikhah, Laili (2018) Identifikasi Dan Penelusuran Klaster Bahan Baku Untuk Menunjang Penerapan Sistem Jaminan Halal Pada Restoran Korea (Studi Kasus: Restoran Dakgalbi, Kota Malang). Sarjana thesis, Universitas Brawijaya.
Abstract
Restoran Dakgalbi adalah salah satu restoran Korea di Kota Malang yang menyajikan berbagai jenis makanan khas Korea. Seiring perkembangan restoran Dakgalbi, isu terkait kehalalan bahan menjadi pertanyaan bagi sejumlah konsumen muslim. Untuk menjamin kehalalan produk, diperlukan sertifikasi halal dari LPPOM MUI. Banyaknya bahan yang digunakan menyebabkan identifikasi titik kritis kehalalan menjadi lebih kompleks. Dalam proses identifikasi dibutuhkan sistem pengelompokkan bahan untuk memudahkan proses identifikasi titik kritis kehalalan. Tujuan penelitian ini adalah untuk mengidentifikasi dan menelusur klaster bahan baku berdasarkan titik kritis kehalalan sehingga dapat dilakukan penanganan bahan yang tidak memenuhi kriteria. Identifikasi dilakukan dengan beberapa langkah yaitu identifikasi status kehalalan bahan, pengelompokkan bahan yang tidak bersertifikat halal menggunakan metode hierarchical clustering, identifikasi status komposisi bahan kritis, prosedur penetapan status bahan dan penanganan produk yang tidak memenuhi kriteria. Pengelompokkan bahan dilakukan dengan bantuan software SPSS 19.0. Atribut pengelompokkan bahan yaitu sumber bahan, jenis bahan, dan bahan tambahan. Data penelitian ini diperoleh dari wawancara dengan manajer dan karyawan restoran Dakgalbi. Berdasar hasil penelitian, restoran Dakgalbi menggunakan produk impor untuk memberikan kualitas produk terbaik dengan rasa autentik masakan Korea. Terdapat 61 menu makanan menggunakan 92 bahan untuk produksi. Berdasar identifikasi status kehalalan bahan ditemukan 37% bahan bersertifikat halal dan 63% bahan tidak bersertifikat halal. Setelah pengelompokkan, terdapat 46,6% bahan kritis dan 53,4% bahan viii non kritis. Berdasarkan identifikasi status kehalalan komposisi bahan kritis, ditemukan beberapa faktor kritis yaitu kandungan alkohol dalam bahan, kultivasi mikrobial, proses penyembelihan, dan terdapat bahan penyusun yang tidak dapat ditelusur. Identifikasi status kehalalan komposisi bahan mengacu pada daftar bahan tidak kritis dari LPPOM MUI. Dari proses penetapan status bahan, 37% bahan dapat digunakan, dengan syarat pengkajian oleh LPPOM MUI dan dinyatakan tidak bermasalah. 63% bahan yang tidak memenuhi kriteria atau tidak boleh digunakan direkomendasikan untuk diganti dengan bahan yang telah tersertifikasi halal LPPOM MUI atau lembaga sertifikasi halal yang diakui oleh LPPOM MUI.
English Abstract
Dakgalbi Restaurant is one of the Korean restaurants in Malang City which serves various types of Korean specialties. As the Korean restaurants develop, the issues related to the materials are raised. A certain number of consumers who are predominantly Muslim questions whether the materials used in the Korean cuisine are Halal or not. To guarantee that a product is Halal, a certification is required from LPPOM MUI. The number of materials used causes identification of Halal critical points to be more complex. A material grouping system is needed in the identification process in order to ease the identification process of Halal critical points. The purpose of this study is to identify and trace the raw materials cluster based on the Halal critical points so that the handling of materials that do not meet the criteria can be carried out. Identification is carried out by several steps, namely identification of Halal materials status, the grouping of materials that are not Halal certified using the Hierarchical Clustering method, identification of critical material composition status, procedures for determining the material status and handling of products that do not meet the criteria. Material grouping was carried out with the help of SPSS 19.0 software. Attributes used in materials grouping are sources of materials, types of materials, and additional ingredients. The data from this study were obtained from interviews with managers and employees of the Dakgalbi restaurant. Based on the results of the study, the Dakgalbi Restaurant uses imported products to provide the best quality products with authentic flavors of Korean cuisine. There are 61 food menus using the total of 92 ingredients to produce them. Through the identification of Halal material status, it was found that 37% of the materials were Halal certified and 63% of the materials were not x Halal certified. After grouping, there were 46.6% critical materials and 53.4% non-critical materials. Based on the identification of the Halal status of critical material composition, several critical factors were found, namely alcohol content in the ingredients, microbial cultivation, slaughter process, and constituent materials which could not be traced. Identification of Halal status of the material composition refers to the list of uncritical materials from LPPOM MUI. From the process of determining the status of the material, 37% of the material can be used, with the terms of study by the LPPOM MUI and declared to have no problem to ensure its safety. Whereas 63% of the materials that do not meet the criteria or cannot be used must be replaced with materials that have been certified as Halal by the LPPOM MUI or any Halal certification institutions recognized by the LPPOM MUI such as JAKIM.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/418/051809702 |
| Uncontrolled Keywords: | Bahan, Sistem Jaminan Halal, Hierarchical Clustering,/ Materials, Halal Assurance System, Hierarchical Clustering |
| Subjects: | 200 Religion > 297 Islam, Babism, Bahai Faith > 297.5 Islamic ethics and religious experience, life, practice |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 16 Sep 2019 07:34 |
| Last Modified: | 16 Sep 2019 07:34 |
| URI: | http://repository.ub.ac.id/id/eprint/164883 |
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