Hasprian Widyananda, Yudhi (2021) Identifikasi Klaster Bahan Baku Untuk Menunjang Penerapan Sistem Jaminan Halal Pada Restoran Hotel (Studi Kasus: Restoran Ub Guest House). Sarjana thesis, Universitas Brawijaya.
Abstract
Restoran UB Guest House merupakan salah satu restoran hotel di Kota Malang. Seiring perkembangan industri pangan, isu kehalalan bahan menjadi perhatian konsumen muslim. Untuk menjamin kehalalan produk, diperlukan sertifikasi halal dari LPPOM MUI. Banyaknya bahan yang digunakan menyebabkan identifikasi kehalalan bahan menjadi lebih kompleks. Dalam proses identifikasi dibutuhkan sistem pengelompokkan bahan untuk memudahkan proses identifikasi titik kritis kehalalan. Tujuan penelitian ini adalah untuk mengidentifikasi klaster bahan baku berdasarkan status kehalalan bahan, sehingga dapat dilakukan penanganan bahan yang tidak memenuhi kriteria. Identifikasi dilakukan dengan beberapa langkah yaitu identifikasi status kehalalan bahan, pengelompokkan bahan menggunakan metode hierarchical clustering, identifikasi menu kritis 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 status bahan. Data penelitian ini diperoleh dari wawancara dengan manajer dan karyawan restoran UB Guest House. Restoran UB Guest House menyediakan 61 produk menu yang menggunakan 164 jenis bahan. Setelah melakukan pengelompokkan bahan, diketahui terdapat 14% bahan yang tidak memenuhi kriteria dan 86% bahan memenuhi kriteria. Berdasarkan identifikasi menu, bahan yang tidak memenuhi kriteria karena bahan tidak memiliki sertifikat halal. Dari proses penetapan status bahan, bahan yang memenuhi kriteria dapat digunakan dengan syarat telah disetujui oleh LPPOM MUI dan dinyatakan tidak bermasalah. Bahan yang tidak memenuhi kriteria harus ditangani dengan cara diganti dengan bahan yang telah tersertifikasi halal LPPOM MUI atau mendapat surat keterangan PPH dari produsen bahan.
English Abstract
UB Guest House Restaurant is one of the hotel restaurants located in Malang City. Along with the development of the food industry, issues related to the halalness of ingredients have become a special concentration for a number of Muslim consumers. To ensure the halalness of a product, halal certification from LPPOM MUI is required. The large number of materials used causes the identification of critical points of halalness to become more complex. In the identification process, a material grouping system is needed to facilitate the identification of critical halal points. The purpose of this research is to identify raw material clusters based on the critical point of halalness so that materials that do not meet the criteria can be handled. Identification is carried out in several steps, namely identification of the halal status of materials, grouping materials using the hierarchical clustering method and handling products that do not meet the criteria. Material grouping was carried out with the help of SPSS 19.0 software. The attributes of material grouping are the source of the material, the type of material and the status of the material. The research data is obtained from interviews with managers and employees of the UB Guest House restaurant. UB Guest House Restaurant provides 61 menu products using 164 types of ingredients. After grouping the materials, it was found that 14% of the materials did not match the criteria and 86% of the materials that met the criteria. Based on the menu identification, ingredients that do not meet the criteria are because the ingredients do not have a halal certificate. From the process of determining the status of materials, materials that meet the criteria can be used on condition that LPPOM MUI has conducted an assessment and is declared to have no problem. Materials that do not meet the criteria must be handled by replacing them with materials that have been certified halal by LPPOM MUI or by obtaining a halal statement from the material’s producer.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 338.16 |
| Uncontrolled Keywords: | Restoran, Bahan, Sistem Jaminan Halal, Hierarchical Clustering, Restaurant, Materials, Halal Assurance System, Hierarchical Clustering. |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email gaby |
| Date Deposited: | 23 Oct 2021 08:02 |
| Last Modified: | 04 Oct 2024 01:23 |
| URI: | http://repository.ub.ac.id/id/eprint/185471 |
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