Yaversia, Tiara and Dr. Sucipto, STP, MP and Andan Linggar Rucitra, STP, MP (2022) Mitigasi Risiko Kehalalan dan Keamanan Produksi Rendang Menggunakan Metode House of Risk (HOR) (Studi Kasus PT XYZ Kota Padang). Sarjana thesis, Universitas Brawijaya.
Abstract
Rendang merupakan masakan tradisional Sumatera Barat yang mendunia. Cita rasa unik dan lezat membuat rendang menjadi salah satu identitas kuliner bangsa. PT XYZ merupakan produsen rendang Kota Padang yang memperhatikan aspek kehalalan dan keamanan. Proses produksi tidak terlepas dari risiko kehalalan dan keamanan seperti ketidakjelasan status halal bahan baku, potensi kontaminasi najis, hingga fasilitas produksi kurang terstandar. Penelitian ini bertujuan mengidentifikasi kejadian risiko, menganalisis korelasi antar risiko, dan memberikan rancangan strategi mitigasi risiko kehalalan dan keamanan produksi. Metode yang digunakan yaitu House of Risk (HOR) yang terbagi menjadi dua fase. Metode HOR fase 1 berfokus mengidentifikasi variabel yang mempengaruhi kehalalan dan keamanan produksi, sedangkan metode HOR fase 2 berfokus pada penentuan strategi mitigasi. Berdasarkan hasil penelitian, teridentifikasi 21 risk event dan 27 risk agent. Pada HOR fase 1, dilakukan penilaian severity, occurance, dan correlation menghasilkan 3 risk agent prioritas berdasarkan prinsip diagram pareto. Pertama risk agent mencantumkan label halal pada kemasan produk yang belum memiliki sertifikat halal. Kedua risk agent supplier tidak konsisten menjalankan prosedur dan ketentuan halal. Ketiga risk agent penundaan proses produksi. Risk agent tersebut menyebabkan 4 risk event, yaitu pelanggaran pencantuman label halal, bahan baku mengandung zat membahayakan, bahan baku terindikasi mengandung zat haram, dan bahan baku mengalami penurunan kualitas. Pada HOR fase 2 didapat 3 preventive action prioritas, yaitu mengajukan permohonan sertifikat halal terhadap variasi produk rendang ke BPJPH, membuat perjanjian kerjasama mengenai hak dan kewajiban supplier, dan menetapkan Standard Operating Procedure (SOP) halal. Hasil penelitian ini diharapkan dapat mengurangi agen risiko penyebab kejadian risiko kehalalan dan kemanan proses produksi di PT XYZ.
English Abstract
Rendang is a traditional food from West Sumatra that has been worldwide. The unique taste have makes rendang as the culinary identities of Indonesia. PT XYZ from Padang City is a rendang producer that pays attention to halal and safety. The production process cannot be separated from halal and safety risks such as unclear halal status of raw materials, additional materials, potential for unclean contamination, and less standardized production facilities. This study aims to identify occurrences, analyze the correlation, and to provide risk mitigation strategy of halal and safety risk production process. The method used is the House of Risk (HOR) which is divided into two phases. Phase 1 focuses on identifying variables that affect halal and production safety, while phase 2 focuses on determining mitigation strategies. Based on the the research, there were 21 risk events, 27 risk agents, and 3 preventive actions. In HOR phase 1, severity, occurrence, and correlation were assessed which resulted in 3 priority risk agents based on the Pareto diagram principle. First, using a halal label on product packaging that does not have a halal certificate. Second, suppliers do not consistently carry out halal procedures. Third, the delay in the production process. The three risk agents cause four risk events, namely the risk of violating the inclusion of the halal label, the risk of raw materials containing harmful substances, the risk of raw materials being indicated to contain illicit substances, and the risk of raw materials experiencing a decrease in quality. In HOR phase 2, 3 priority preventive actions were found that needed to be mitigated, namely applying for a halal certificate for variations of rendang products to BPJPH, making a cooperation agreement regarding the rights and obligations of suppliers, and establishing a halal Standard Operating Procedure (SOP) related to variations in product demand from consumers. The results of this research are expected to reduce the risk agents that cause risk events in PT XYZ.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100289 |
| Uncontrolled Keywords: | House of Risk, Halal, Keamanan Pangan, Rendang, Proses Produksi, Mitigasi Risiko,House of Risk, Halal, Food Safety, Rendang, Production Process, Risk Mitigation |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 03 Jan 2023 03:09 |
| Last Modified: | 03 Jan 2023 03:09 |
| URI: | http://repository.ub.ac.id/id/eprint/196538 |
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