Analisis Perbandingan Biaya Sertifikasi Halal Pada Industri Kecil Food Souvenir Kota Malang

A’yunin, Abida Qurrota (2019) Analisis Perbandingan Biaya Sertifikasi Halal Pada Industri Kecil Food Souvenir Kota Malang. Sarjana thesis, Universitas Brawijaya.

Abstract

Indonesia merupakan negara mayoritas muslim, tercatat tahun 2013 warga muslim mencapai 87,21 % (BPS, 2013). Setiap muslim dituntut untuk mengonsumsi makanan dan minuman halal serta baik (QS.2:168). Hal tersebut menjadi tantangan bagi industri pangan untuk memenuhi harapan konsumen akan produk halal, aman, dan bermutu. Di sisi lain, sesuai Undang Undang Nomor 33 Tahun 2014 tentang Jaminan Produk Halal, produk yang beredar di Indonesia wajib bersertifikasi halal mulai bulan Oktober 2019. Karena itu industri makanan dan minuman memerlukan sertifikat halal. Menurut LPPOM MUI (2008), untuk meyakinan konsumen di Indonesia bahwa produk yang dikonsumsi adalah halal, perusahaan perlu memiliki Sertifikat Halal MUI. Kehalalan suatu produk dapat ditentukan oleh titik kontrol halal (Halal Control Point) produk. Setiap jenis produk pangan memiliki titik kontrol kehalalan berbeda-beda tergantung dari proses pembuatan suatu produk, alat, dan bahan yang digunakan. Hal ini menjadi masalah bagi usaha kecil yang memiliki beraneka macam produk dengan titik kontrol kehalalan berbeda-beda. Banyak penelitian terkait biaya implementasi penerapan suatu sistem. Sedikit penelitian mengungkap biaya persiapan dan sertifikasi suatu sistem. Penelitian ini bertujuan menganalisa komponen biaya persiapan sertifikasi halal dan variabel yang berpengaruh terhadap Halal Certification Cost (HCC), mengingat riset ini cukup dibutuhkan pengusaha. Penelitian ini menggunakan metode analisis deskriptif dengan pendekatan kuantitatif. Analisis deskriptif kuantitatif adalah analisis penjelasan untukix data-data yang bersifat kuantitatif dengan metode tabulasi (Kusumedi dan Rizal, 2010). Metode tersebut digunakan untuk untuk menghitung biaya sertifikasi halal dan membandingkan biayanya terhadap variabel pembanding. Hasil penelitian menunjukkan bahwa komponen utama biaya sertifikasi halal meliputi biaya yang disetor ke lembaga sertifikasi dan biaya audit. Biaya yang disetor terdiri dari komponen biaya registrasi, biaya sosialisasi, biaya dasar, dan biaya outlet & fasilitas produksi tambahan. Biaya audit terdiri dari biaya konsumsi, biaya transportasi, dan biaya penginapan. Hasil perhitungan Halal Certification Cost (HCC) pada UKM Sahabat Pangan, Canggi Fully, Happy Keik, dan MacCheese berturut-turut sebesar Rp 4.344.000, Rp 4.344.000, Rp 9.088.000, dan Rp 9.788.000. Variabel yang paling berpengaruh terhadap Halal Certification Cost (HCC) yaitu Halal Control Point (HCP) produk. Semakin banyak jumlah Halal Control Point (HCP) produk maka biaya sertifikasi halal semakin besar, dimana jenis produk seperti pasta, olahan susu, dan bakery memiliki banyak HCP produk, sehingga perusahaan harus mengeluarkan HCC lebih besar

English Abstract

Indonesia is a Moslem majority country, whereas in 2013 moslem peopla in Indonesia was about 87,21% (BPS, 2013). Each Moslem required to consume halal and good food and drinks (QS. 2:168). This has become a challenge for food industry to fulfill consumer’s expectation of halal, safe and highquality products. On another side, according to Statute No. 33 of 2014 regarding Halal Product Assurance, all circulated products in Indonesia must have halal certification per October 2019. Therefore, all food and beverages industry would in need of halal certificate. According to LPPOM MUI (2008), to convince people in Indonesia that the consumed products was halal, firm must have MUI Halal Certificate. Halal product can be determined by its halal control point. Each food product has its own halal control poin depends on its production process, including tools and ingredients being used. This would become problem for small industry with various product and different halal control point. Many studies has been done concerning implementation cost of a system but there was only few study that reveal the preparation cost and certification cost of a system. This study aimed to analyze the preparation cost of halal certification and variables that affect halal certification cost (HCC). This study used descriptive analysis method with quantitative approach. Quantitative descriptive analysis is explanatory analysis for quantitative data by using tabulation method (Kusumedi and Rizal, 2010). This method was used to calculate halal certification cost and compare this cost with comparison variables. Result showed that main component of halal certification cost would consist of submitted cost to certification institutionxi and auditing cost. Submitted cost consist of registration cost, socialization cost, basic cost and extra outlet & facility cost. Auditing cost would consist of consumption cost, transportation cost and lodging cost. Calculation result of Halal Certification Cost (HCC) in SME Sahabat Pangan, Canggi Fully, Happy Keik, and MacCheese were Rp. 4.344.000., Rp. 4.344.000., Rp. 9.088.000., and Rp. 9.788.999 respectively. Highly significant variable toward Halal Certification Cost (HCC) would be product’s Halal Control Point (HCP). Higher Halal Control Point (HCP) means higher halal certification cost, whereas for product types such as pasta, milk processed product, and bakery has lots of product’s HCP thus company should pay more HCC.

Other obstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2019/240/052002065
Uncontrolled Keywords: Deskriptif Kuantitatif, Halal Certification Cost, Halal Control Point, Halal Certification Cost, Halal Control Point, Quantitative descriptive.
Subjects: 300 Social sciences > 352 General considerations of public administration > 352.8 Public administration of general forms of control > 352.84 Licensing, accreditation, certification, chartering, registration; incorporation
Divisions: Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User: Nur Cholis
Date Deposited: 18 Aug 2020 03:16
Last Modified: 21 Oct 2021 03:13
URI: http://repository.ub.ac.id/id/eprint/180322
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