Habibillah, Arifah Fajriati and Dr. Sucipto,, STP, MP., IPU and Titis Sari Kusuma,, S.Gz, MP (2023) Traceability Kehalalan dan Keamanan Pangan dari segi Bahan dan Produksi Sentra Wisata Kuliner di Embong Arab Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Berdasarkan fakta lapangan bahwa tidak semua kuliner Arab sudah terjamin kehalalan dan keamanan nya, banyak Industri Pangan Rumah Tangga yang masih belum menerapkan kesadaran akan kehalalan dan keamanan pangan. Penelitian ini bertujuan untuk menulusuri mengenai kehalalan dan keamanan produk makanan di beberapa sentra wisata kuliner arab yang terletak di Embong Arab Malang dengan menggunakan kriteria standar Halal Assurance System (HAS) 23104 untuk restoran, Good Manufacturing Practices (GMP), dan Sanitation Standard Operating Procedures (SSOP). Menggunakan desain studi observasional analitik dengan pendekatan cross sectional. Hasil penelitian menggunakan pemetaan pohon keputusan Halal Control Point (HCP) dari segi kehalalan menunjukkan dari 4 menu, 36 bahan didapatkan hasil 4 bahan (11,1%) tergolong bahan kritis. Dari segi keamanan pada Indian Resto mendapat level prediksi baik dengan nilai ketidaksesuaian serius 8%, mayor 32%, minor 60%. Pada Rumah Makan Martabak Agung mendapatkan level prediksi baik dengan nilai ketidaksesuaian serius 6%, mayor 36%, minor 58%. Karena itu, masih diperlukan perubahan bahan baku untuk bahan yang belum jelas status kehalalannya, serta perbaikan pada beberapa aspek yang belum diaplikasikan sesuai standar produksi pangan yang baik.
English Abstract
Based on the fact on the ground that not all Arabic cuisine is guaranteed to be halal and safe, many household food industries have not yet implemented awareness of halal and food safety. This study aims to explore the halal and safety of food products in several Arab culinary tourism centers located in Embong Arab Malang using standard criteria. Halal Assurance System (HAS) 23104 for restaurants,Good Manufacturing Practices (GMP), and Sanitation Standard Operating Procedures (SSOP). Using an analytic observational study design approach cross sectional. The results of the study used decision tree mapping Halal Control Point (HCP) in terms of halal shows that from 4 menus, 36 ingredients resulted in 4 ingredients (11.1%) classified as critical ingredients. In terms of safety, it was found that Indian Resto got a good prediction level with a serious discrepancy of 8%, major 32%, minor 60%. The Martabak Agung Restaurant gets a good prediction level with a serious discrepancy of 6%, major 36%, minor 58%. So based on this research, there is still a need for changes in raw materials for materials whose halal status is unclear, as well as improvements in several aspects that have not been applied in accordance with good food production standards.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523160061 |
| Uncontrolled Keywords: | HCP, HAS, kehalalan, keamanan, GMP, SSOP,HCP, HAS, halal, safety, GMP, SSOP |
| 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: | 21 Sep 2023 04:05 |
| Last Modified: | 21 Sep 2023 04:05 |
| URI: | http://repository.ub.ac.id/id/eprint/203133 |
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Text (DALAM MASA EMBARGO)
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