Safitri, Putri Rahma and Dr. Sucipto,, STP, MP., IPU and Titis Sari Kusuma,, S.Gz, MP (2023) Traceability Kehalalan dan Keamanan Bahan, Proses Produksi, dan Penyajian Pangan di Katering Intan Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia adalah negara mayoritas muslim yang menjamin kehalalan dan keamanan pangan bagi masyarakatnya. Sebagai bisnis kuliner, Katering Intan dituntut mampu memberikan jaminan kepada konsumen bahwa menu yang disajikan terjaga kehalalan dan keamanannya. Tujuan penelitian ini adalah menganalisis kesesuaian kondisi Katering Intan dengan kriteria standar Halal Assurance System (HAS) 23104, Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP) dan, higiene sanitasi jasa boga. Sifat penelitian ini adalah penelitian observasional analitik dengan pendekatan kualitatif. Metode yang digunakan adalah studi kasus. Hasil dari penelitian ini terdapat 1 bahan berstatus haram. Pada identifikasi bahan olahan sebanyak 7% bahan berstatus HCP (Halal Control Point) dan/atau tidak memiliki sertifikat halal dan 92.25% bahan berstatus non HCP dan/atau memiliki sertifikat halal, serta 24.5% menu mengandung bahan berstatus HCP (Halal Control Point) dan/atau tidak memiliki sertifikat halal dan 1 menu berstatus haram. Kesesuaian penerapan GMP di Katering Intan sebesar 56%, kesesuaian penerapan SSOP sebesar 42% dan kesesuaian penerapan higiene sanitasi jasa boga sebesar 84%. Katering Intan belum memenuhi kriteria pengajuan sertifikat halal serta kriteria minimum GMP, SSOP dan, higiene sanitasi jasa boga. Rekomendasi tindak lanjut diberikan pada variabel dengan penyimpangan mayor seperti variabel bahan, penyimpanan, program atau fasilitas sanitasi, penyimpanan yang tepat, peralatan makan dan masak serta penambahan kamar ganti dan loker karyawan.
English Abstract
Indonesia is a Muslim-majority country that guarantees halal and food safety for its citizen. As a culinary business, Intan Catering is required to be able to provide guarantees to consumers that the menu served is maintained halal and safe. The purpose of this study is to analyze the suitability of Intan Catering conditions with the criteria of Halal Assurance System (HAS) standard 23104, Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), and sanitary hygiene for food services. This research is analytical observational research with a qualitative approach. The method used is a case study. The results of this study there is one material is haram. The identification of processed materials is found 7% of the material has been HCP status and/or is not halal certified and 92.25% of materials has been non-HCP status and/or is halal certified, and 24.5% of menus contain HCP status and/or is not halal certified and also 1 menu is haram. The suitability of the application of GMP in Intan Catering is 56%, the suitability of the application of SSOP is 42% and the suitability of the application of sanitary hygiene for food services is 84%. Intan Catering has not met the criteria for applying for a halal certificate as well as the minimum criteria for GMP, SSOP, and sanitary hygiene for food services. Follow-up recommendations were given on variables with major deviations such as materials, storage, sanitation programs or facilities, proper storage, tableware, and cookware as well as the addition of changing rooms and employee lockers
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523160020 |
| Uncontrolled Keywords: | HCP, HAS, katering, GMP, SSOP, kehalalan, keamanan, HCP, HAS, catering, GMP, SSOP, halal, safety |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 09 May 2023 06:13 |
| Last Modified: | 09 May 2023 06:13 |
| URI: | http://repository.ub.ac.id/id/eprint/199091 |
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Text (DALAM MASA EMBARGO)
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