Denasti, Maulidia Debby and Dr. Siti Narsito Wulan,, STP., MP. MSc. (2022) Penyusunan Dokumen untuk Sertifikasi Halal Donat Beku di UMKM Jurloem Food Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia merupakan salah negara muslim terbesar di dunia. Mengonsumsi makanan yang halal dan thayyib merupakan suatu kewajiban bagi umat muslim. Dalam rangka melindungi hak-hak konsumen muslim, pemerintah mewajibkan sertifikasi halal untuk produk yang diedarkan di Indonesia. Untuk memastikan bahwa produk yang dihasilkan merupakan produk halal, maka perlu dilakukan sertifikasi halal. Jurloem Food Malang merupakan industri mikro yang bergerak dibidang pengolahan makanan ringan beku, salah satunya yaitu donat beku. Proses produksi donat beku dimulai dari persiapan bahan hingga pengemasan, dimana keseluruhan bahan dan proses produksi harus ditelusuri kehalalannya sebelum dilakukan pengajuan sertifikasi halal. Sehingga penelitian ini bertujuan untuk mengetahui status kehalalan bahan dan titik kritis proses produksi donat beku di Jurloem Food, mempersiapkan dokumen yang dibutuhkan untuk pengajuan sertifikasi halal, serta mengetahui tahapan proses dalam sertifikasi halal ke BPJPH (Badan Penyelenggara Jaminan Halal) atau LPPOM MUI (Lembaga Pengkajian Pangan, Obat-obatan, dan Kosmetika Majelis Ulama Indonesia). Penelitian ini dilaksanakan di UMKM (Usaha Mikro Kecil Menengah) Juloem Food Malang yang berada di daerah Karangploso, Kabupaten Malang. Untuk metode penelitian ini dilakukan menggunakan metode kualitatif deskriptif dengan menggunakan metode pengumpulan data berupa observasi, dokumentasi, dan wawancara. Tahap analisis data dilakukan dengan mengidentifikasi status kehalalan bahan donat beku menggunakan daftar bahan tidak kritis pada lampiran SK12/Dir/LPPOM MUI/VI/20 dan pohon keputusan titik kritis bahan. Serta untuk analisis penerapan SJPH (Sistem Jaminan Produk Halal), dilakukan mengacu pada kriteria SJPH dan atau formulir pemeriksaan audit internal. Hasil yang diperoleh untuk penelusuran kehalalan bahan, keseluruhan bahan untuk produksi donat beku telah memiliki sertifikat halal untuk bahan kritis kecuali ragi instan. Sehingga diberikan rekomendasi penggantian merk bahan tersebut. Pada proses produksi, didapatkan hasil untuk titik kritis kehalalannya berhubungan dengan penggunaan bahan kritis, kebersihan pekerja dan lingkungan. Pada penerapan SJPH di Jurloem Food ditemukan beberapa kriteria yang perlu diperbaiki antara lain kebijakan halal, pelatihan internal, bahan kritis yang belum bersertifikat halal, fasilitas produksi yang digunakan, audit internal dan kaji ulang manajemen, serta percatatan dan penyimpanan data pembelian bahan, dll.
English Abstract
Indonesia is one of the largest Moslem countries in the world. Consuming halal and thayyib food is an obligation for Moslem. In order to protect the rights of Moslem consumers, the government requires halal certification for products distributed in Indonesia. To ensure that the resulting product is a halal product, it is necessary to obtain halal certificate. Jurloem Food Malang is a micro industry engaged in the processing of frozen snacks, one of which is frozen donuts. The frozen donut production process starts from the preparation of materials to packaging, for wich the entire material and production process must comply with halal process before applying for halal certification. So this study aims to determine the halal status of the ingredients and the critical point of the frozen donut production process at Jurloem Food, to prepare the documents needed for the registration for halal certification, and to proceed with the stages of the halal certification procedure to BPJPH (Indonesia Halal Assurance Organizing Agency) and LPPOM MUI (Institute for the Assessment of Food, Drugs, and Cosmetics of the Indonesian Ulema Council). This research was carried out at the MSME (Micro, Small and Medium Enterprises) Juloem Food Malang located in the Karangploso, Malang Regency. Research method was a descriptive qualitative methods by including observation, documentation, and interviews as data collection methods. Data analysis was carried out by identifying the halal status of frozen donut ingredients using the list of non-critical ingredients in the attachment SK12/Dir/LPPOM MUI/VI/20 and the critical point decision tree for ingredients. For the implementation of the SJPH (Halal Product Assurance System). The SJPH criteria and or the internal audit checklist form were used as references. The results, showed that all ingredients for the production of frozen donuts already have halal certificates for critical ingredients except instant yeast. Therefore a recommendation was given to replace the the material with those already hold halal certificate. In the production process, the results showed that for the critical point of halalness related to the use of critical materials, cleanliness of workers and the environment. In the implementation of SJPH at Jurloem Food, several criteria were found that need to be improved include halal policies, internal training, critical materials that have not been halal certified, production facilities used, internal audits and management reviews, as well as recording and storing data on purchased materials, etc.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100387 |
| Uncontrolled Keywords: | Donat Beku, Jurloem Food, SJPH, Titik Kritis Kehalalan.Frozen Donuts, Jurloem Food, SJPH, Halal Critical Point. |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 31 Jan 2023 01:35 |
| Last Modified: | 31 Jan 2023 01:35 |
| URI: | http://repository.ub.ac.id/id/eprint/197122 |
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