Analisis Biaya Implementasi Jaminan Kehalalan Dan Keamanan Produk Roti Di Pt Indoroti Prima Cemerlang, Jember

Sinaga, Grace Ivana (2019) Analisis Biaya Implementasi Jaminan Kehalalan Dan Keamanan Produk Roti Di Pt Indoroti Prima Cemerlang, Jember. Sarjana thesis, Universitas Brawijaya.

Abstract

Salah satu perusahaan yang menerapkan jaminan kehalalan dan keamanan produk roti adalah PT Indoroti Prima Cemerlang dengan brand Mr. Bread. Dalam proses produksi roti, bahan dan proses perlu dikontrol agar menghasilkan produk halal dan aman. Penerapan jaminan kehalalan dan keamanan di perusahaan sangat penting dan membutuhkan biaya. Biaya kehalalan dan keamanan merupakan bagian dari biaya kualitas. Metode perhitungan biaya kehalalan dan keamanan produk roti ini adalah Prevention Appraisal Failure (PAF). Variabel dari perhitungan biaya implementasi kehalalan dan keamanan terdiri dari biaya pencegahan, biaya penilaian, biaya kegagalan internal, dan biaya kegagalan eksternal. Hasil perhitungan total biaya kualitas bulan Oktober 2018 sampai Februari 2019 sebesar Rp 24.008.675, Rp 28.808.449, Rp 29.891.787, Rp 35.352.153, Rp 28.638.188. Persentase biaya kehalalan dan keamanan dari total biaya kualitas bulan Oktober 2018 sampai Februari 2019 yaitu 46%, 38 %, 41%, 50%, 48%. Hasil perbandingan total biaya kehalalan dan keamanan dengan nilai penjualan diperoleh rata-rata sebesar 0,78%. Perusahaan ini mencapai biaya kehalalan dan keamanan yang baik, karena di bawah 2,5% dari nilai penjualan. Berdasar hasil identifikasi Halal Control Point (HCP), tidak ditemukan bahan haram atau najis pada seluruh bahan untuk produksi roti. Hal ini dijamin dengan pemilihan supplier yang sudah tersertifikasi halal dari LPPOM MUI. Berdasar hasil identifikasi Critical Control Point (CCP), titik kritis keamanan pada proses produksi roti yaitu pencampuran dan pemanggangan. Pengendalian CCP pencampuran dilakukan dengan inspeksi pencampuran dengan baik, menerapkan GMP dan SSOP. Pengendalian CCP pemanggangan dengan melakukan inspeksi pemanggangan dengan suhu dan waktu yang konsisten, dan mengawasi karyawan secara rutin. Suhu pemanggangan optimal antara 150oC sampai 200oC selama 15 menit. Pengawasan karyawan sesuai dengan SOP dapat dikatakan berhasil, jika karyawan sudah memahami tugas dan tanggung jawabnya sertaviii memahami kinerja dengan optimal. Pihak manajemen melakukan pengawasan karyawan sesuai prosedur untuk meningkatkan jaminan kehalalan dan keamanan pada produk.

English Abstract

One of the companies that implement halal and safety assurance of bread product is PT Indoroti Prima Cemerlang with brand Mr. Bread. In the process of bread production, ingredients and process need to be controled so that it produces halal and safety product. The implementation of halal and safety assurance in company is very important and require cost. Halal and safety cost is part of quality cost. The calculation’s method of halal and safety cost of this bread product’s is Prevention Appraisal Failure (PAF). The variable of the halal and safety implementation cost consists of prevention costs, appraisal costs, internal failure costs, and external failure costs The calculation’s result of the quality total cost on October 2018 till February 2019 are Rp 24.008.675, Rp 28.808.449, Rp 29.891.787, Rp 35.352.153, Rp 28.638.188. The halal and safety cost presentation from the total of quality cost on October 2018 untill February 2019 are 46%, 38%, 41%, 50%, 48%. The comparation’s result of the total halal and safety cost within sales value obtained average of 0,78%. This company reach a bad halal and safety cost , because it is under 2,5% of value sales. Based on the Halal Control Point (HCP), found no forbidden and (najis) un-clean in all ingredients for bread production. This was guaranteed by selected supplier that has been certified as halal from LPPOM MUI. Based on the Critical Control Point (CCP) identification’s result, the safety critical points on the bread production is mixing and roasting. The mixing CCP controling was done by inspecting the mixing well, applying GMP and SSOP. Roasting CCP controling by doing roasting inspection within consistant temperature and time, and a routine employee monitiring. The optimal roasting temperatur is 150oC up to 200oC for 15 minutes. The employee monitoring according to SOP could be said succes, if the employees have understood thier task and responsibilityx and also understood the performance optimally. Management do some employee controling according to the procedure for increasing halal and safety assurance on products

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2019/336/052002440
Uncontrolled Keywords:	Biaya Halal dan Aman, Kualitas, PAF, PT Indoroti Prima Cemerlang, Roti, Bread, Halal and Safety Cost, PAF, PT Indoroti Prima Cemerlang, Quality.
Subjects:	300 Social sciences > 338 Production > 338.5 General production economics > 338.51 Costs
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Nur Cholis
Date Deposited:	18 Aug 2020 03:20
Last Modified:	18 Aug 2020 03:20
URI:	http://repository.ub.ac.id/id/eprint/181496

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