Damayanti, Reza Wahyu (2019) Identifikasi Halal Control Point (Hcp) Pada Usaha Bakery Skala Kecil Di Kota Malang Sebagai Penunjang Sertifikasi Halal. Sarjana thesis, Universitas Brawijaya.
Abstract
Bakery merupakan kelompok makanan dari tepung terigu yang dapat dikonsumsi sebagai makanan pokok, kudapan, dan makanan penutup (dessert). Bakery memiliki keunggulan dapat bertahan seminggu, mudah disimpan, mudah diperoleh, dan tidak perlu waktu persiapan untuk memakannya. Konsumsi bakery diperkirakan terus meningkat disebabkan harganya yang semakin terjangkau serta kemampuan produsen bekery untuk mendistribusikan produknya ke berbagai pelosok tanah air. Produsen bakery bukan hanya dari industri besar saja, namun hingga skala kecil seperti Happy Cake, Canggi Fully dan MacCheese. Usaha bakery skala kecil ini belum memiliki sertifikat halal. Tahapan utama pengajuan sertifikasi halal adalah identifikasi Halal Control Point (HCP). Tujuan dari penelitian ini adalah mengidentifikasi HCP dan memberikan alternatif perbaikan pada usaha bakery Happy Cake, Canggi Fully dan MacCheese di Kota Malang. Penentuan Halal Control Point (HCP) berdasarkan prosedur aktivitas kritis HAS 23101 pada industri pengolahan. Prosedur aktivitas kritis mencakup seleksi bahan baru, pembelian bahan, pemeriksaan bahan datang, formulasi produk/pengembangan produk baru, pemeriksaan bahan datang, produksi, pencucian fasilitas produksi dan peralatan pembantu, penyimpanan dan penanganan bahan dan produk, dan transportasi. Alternatif penggantian bahan diberikan untuk menjamin kehalalan produk yang dihasilkan oleh ketiga usaha bakery. Hasil identifikasi pohon keputusan Halal Control Point (HCP) terdapat bahan yang berstatus HCP dan non-HCP, serta tidak tidak ada bahan yang berstatus haram. Usaha bakery Happy cake memiliki 75% bahan halal dan 25% bahan tidak bersertifikatvii halal dari total 80 bahan yang digunakan. Canggi Fully memiliki 83,3% bahan halal dan 16,6%% bahan tidak bersertifikat halal, dari total 24 bahan yang digunakan, sementara Maccheese memiliki 79% bahan halal dan 21% bahan tidak bersertifikat halal. Bahan yang tidak sertifikat halal diantaranya gula donat, ceri kaleng, essence (rhum), dan keju tua/edam. Pemberian alernatif bahan sudah diberikan pada tiga usaha tersebut untuk memenuhi persyaratan sertifikasi halal. Proses penggantian bahan berimplikasi secara langsung terhadap biaya produksi, laba dan kualitas produk yang dihasilkan. Hal tersebut harus dilakukan mengingat proses sertifikasi halal mengharuskan penggunaan bahan halal dalam proses produksi serta merupakan komitmen pelaku usaha untuk mendapatkan sertifikat halal dari LPPOM MUI.
English Abstract
Bakery is a group of foods from wheat flour that can be consumed as staples, snacks, and desserts. Bakery has the advantage of surviving a week, easily stored, easily obtained, and does not require preparation time to eat it. Bakery consumption is expected to continue to increase due to the increasingly affordable price and the ability of bekery producers to distribute their products to various parts of the country. Bakery manufacturers are not only from big industries, but also small scale like Happy Cake, Canggi Fully and MacCheese. This small scale bakery business does not yet have a halal certificate. The main stage in applying for halal certification is the identification of Halal Control Points (HCP). The purpose of this study was to identify HCP and provide alternative improvements to Happy Cake, Canggi Fully and MacCheese bakery businesses in Malang City. Determination of Halal Control Point (HCP) based on HAS 23101 critical activity procedures in the processing industry. Procedures for critical activities include the selection of new materials, material purchases, inspection of incoming materials, product formulation / new product development, incoming material inspection, production, washing of production facilities and auxiliary equipment, storage and handling of materials and products, and transportation. Alternative material replacement is given to guarantee the halal products produced by the three bakery businesses. The results of the identification of the Halal Control Point (HCP) decision tree contained materials with HCP and non-HCP status, and there were no ingredients that were illegitimate. Happy cake bakery business has 75% halal ingredients and 25%ix are not halal certified from a total of 80 ingredients used. Canggi Fully has 83.3% halal ingredients and 16.6 %% of materials are not halal certified, out of a total of 24 ingredients used, while Maccheese has 79% halal material and 21% are not halal certified. Materials that are not halal certified include sugar donuts, canned cherries, essence (rhum), and old cheese / edam. Providing alternative materials has been given to these three businesses to meet the halal certification requirements. The material replacement process has a direct implication on the production costs, profits and the quality of the product produced. This must be done considering the halal certification process requires the use of halal materials in the production process and is a commitment of business actors to obtain halal certificates from LPPOM MUI
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/429/052002409 |
| Uncontrolled Keywords: | Bakery, Prosedur Tertulis Aktivitas Kritis, HAS 23201, Bakery, Critical Activity Procedure, HAS 23201 |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.028 Preseravation techniques |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Aug 2020 06:41 |
| Last Modified: | 21 Oct 2021 08:53 |
| URI: | http://repository.ub.ac.id/id/eprint/181213 |
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