Traceability Kehalalan dan Keamanan Bahan, Proses Produksi, dan Penyajian Cookies di Kayla Cookies

Alya, Callista and Dr. Sucipto,, STP., MP., IPU and Titis Sari Kusuma,, S.Gz., MP. (2023) Traceability Kehalalan dan Keamanan Bahan, Proses Produksi, dan Penyajian Cookies di Kayla Cookies. Sarjana thesis, Universitas Brawijaya.

Abstract

Industri makanan halal dan thoyyib semakin berkembang. Cookies merupakan makanan yang wajib bersertifikat halal. Kayla Cookies sebagai Usaha Mikro Kecil (UMK) di Kota Malang belum memiliki sertifikat halal disebabkan terdapat hambatan persiapan pengajuan sertifikat halal. Implementasi Sistem Jaminan Produk Halal (SJPH) menentukan Halal Critical Point (HCP) dan implementasi Cara Produksi Pangan Olahan yang Baik (CPPOB) dan Standard Operating Procedure (SSOP) menentukan Critical Control Point (CCP). Tujuan penelitian yaitu mengkaji traceability kehalalan dan keamanan pangan cookies di Kayla Cookies. Metode penelitian yaitu observasional analitik. Observasi dilakukan pada sarana prasarana, proses produksi, dan penyajian serta wawancara mendalam. Hasil penelitian ditemukan penggunaan bahan di Kayla Cookies sebesar 91 berstatus halal. Jenis cookies dengan presentase HCP terbanyak yaitu Peanut Cookies sebesar 15,8 sedangkan persentase HCP paling sedikit yaitu Sagu Keju sebesar 7,7. Penerapan kesesuaian SJPH sebesar 42,85 dari 7 aspek yang dikaji. Kesesuaian penerapan CPPOB sebesar 22,2 sedangkan kesesuaian penerapan SSOP sebesar 12,5. Persentase CCP dalam proses produksi sebesar 20 dari 10 proses. Upaya perbaikan seperti penggantian bahan HCP dengan bahan berstatus halal dan menerapkan saran perbaikan terkait keamanan pangan seperti penggantian tempat sampah terbuka menjadi tempat sampah tertutup, pemindahan barang pribadi dari area produksi, pembuatan dan penerapan SOP personal higiene sanitasi karyawan, pemberian label nama di setiap bahan dan peralatan, serta melakukan pembersihan fasilitas produksi setiap hari. Kata

English Abstract

The halal and thoyyib food industry is growing. Cookies are kind of food that must have halal certifiticate. Kayla Cookies as a Micro Small Enterprises (MSE) in Malang City does not yet have a halal certificate due to obstacles in preparing for submitting a halal certificate. Implementation of Halal Assurance System (HAS) determines Halal Critical Point (HCP) and implementation Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) determine Critical Control Point (CCP). This research is aimed to examine the traceability of halal and food safety cookies in Kayla Cookies. Analytical observational using as a method. Observations are made on infrastructure, production processes, and in- depth interview. The results of the study found that ingredients that used by Kayla Cookies was 91% have halal status. The type of cookies with the highest percentage of HCP ingredients is Peanut Cookies at 15,8% whereas the least percentage of HCP ingredients is Sagu Keju at 7,7%. Implementation of SJPH conformity amounted to 42,85% of the 7 aspects studied. The suitability of GMP implementation was 22,2% whereas the suitability of SSOP implementation was 12,5%. The percentage of CCP in the production process is 20% of the 10 processes. Improvement efforts such as replacing HCP ingredients with halal certified ingredients and applying recommendations for improvements related to food safety such as replacing opened trash cans into closed trash cans, moving personal items from production areas, making and implementing personal SOPs for employee sanitation hygiene, labelling each material and equipment, cleansing production facilities everyday.

Item Type:	Thesis (Sarjana)
Identification Number:	052316
Uncontrolled Keywords:	Cookies,Halal,Keamanan Pangan | Cookies, Halal, Food Safety
Divisions:	Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan
Depositing User:	Nur Subchan
Date Deposited:	10 Jan 2024 02:16
Last Modified:	10 Jan 2024 02:16
URI:	http://repository.ub.ac.id/id/eprint/206651

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