Putri, Dhea Arsyanda Nur Inayah and Dr. Eryyana Martati, STP., MP. (2023) Penyusunan Dokumen Untuk Sertifikasi Halal di Ajeng Bakery Mojokerto. Sarjana thesis, Universitas Brawijaya.
Abstract
Pada bulan Oktober 2024 mendatang, pemerintah Indonesia membuat peraturan terbaru, yakni sertifikasi halal akan menjadi wajib bagi pelaku usaha khususnya yang bergerak dibidang makanan. Apabila pada waktu tersebut belum memiliki sertifikat halal, maka akan dikenakan sanksi sesuai dengan peraturan perundangan. Ajeng Bakery merupakan industri berskala mikro yang bergerak dibidang pengolahan produk bakeri yang terbagi menjadi tiga jenis bread, cake, dan pastry. Keseluruhan bahan dan proses produksi di Ajeng Bakery harus ditelusuri kehalalannya sebelum dilakukan pengajuan sertifikasi halal. Sehingga penelitian ini bertujuan untuk mengetahui status kehalalan bahan dan titik kritis proses produksi produk Ajeng Bakery, mempersiapkan dokumen yang dibutuhkan untuk pengajuan sertifikasi halal, serta mengetahui tahapan proses dalam sertifikasi halal ke BPJPH (Badan Penyelenggara Jaminan Produk Halal) atau LPPOM MUI (Lembaga Pengkajian Pangan, Obat-obatan, dan Kosmetika Majelis Ulama Indonesia). Penelitian ini dilaksanakan di Ajeng Bakery Mojokerto yang berada di daerah Dawarblandong, Kabupaten Mojokerto. Untuk metode penelitian ini dilakukan dengan menggunakan metode kualitatif deskriptif dengan menggunakan metode pengumpulan data berupa observasi, dokumentasi, dan wawancara. Tahap analisis data dilakukan dengan mengidentifikasi status kehalalan bahanbahan menggunakan daftar bahan tidak kritis pada lampiran SK12/Dir/LPPOM MUI/VI/20 dan pohon keputusan titik krtis 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 telah memiliki sertifikat halal untuk bahan kritis kecuali 10 bahan, yakni abon sapi, coklat bubuk black forest, cherry tangkai, pewarna makanan, selai nanas, cream of tartar, fondant, garam, sukade, dan keju parmesan bubuk. Sehingga diberi 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 Ajeng Bakery 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 melakukan pencatatan dan penyimpanan penerimaan bahan, dll.
English Abstract
In October 2024, the Indonesian government will make a new regulation, namely that halal certification will become mandatory for business actors, especially those engaged in the food sector. If at that time they do not have a halal certificate, they will be subject to sanctions in accordance with laws and regulations. Ajeng Bakery is a micro-scale industry engaged in the processing of bakery products which are divided into three types of bread, cake and pastry. All materials and production processes at Ajeng Bakery must be traced for their halal status before applying for halal certification. So this study aims to determine the halal status of the ingredients and the critical points of the production process for Ajeng Bakery products, prepare the documents needed to apply for halal certification, and find out the stages of the process in halal certification to BPJPH (Halal Product Assurance Organizing Agency) or LPPOM MUI (Institute for Food Assessment), Medicines, and Cosmetics Indonesian Ulema Council). This research was conducted at Ajeng Bakery Mojokerto which is located in the Dawarblandong area, Mojokerto Regency. For this research method was carried out using descriptive qualitative methods using data collection methods in the form of observation, documentation, and interviews. The data analysis phase was carried out by identifying the halal status of the ingredients using the list of non-critical materials in attachment SK12/Dir/LPPOM MUI/VI/20 and the decision tree of critical points for materials. As well as for the analysis of the implementation of the Halal Product Assurance System (SJPH), it is carried out referring to the SJPH criteria and/or the internal audit inspection form. The results obtained for tracking the halalness of materials, all materials for production have halal certificates for critical ingredients except for 10 ingredients, namely beef shredded, black forest cocoa powder, cherry stalks, food coloring, pineapple jam, cream of tartar, fondant, salt, sukade, and powdered parmesan cheese. So that a recommendation was given to replace the brand of the material. In the production process, the results for the critical halal points are related to the use of critical materials, worker hygiene and the environment. In the implementation of SJPH at Ajeng Bakery, several criteria were found that needed to be improved, including halal policies, internal training, critical materials that were not yet halal certified, production facilities used, internal audits and management reviews, as well as recording and storing material receipts, etc.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Roti, Cake, Pastry, Ajeng Bakery, SJPH, Titik Kritis Kehalalan-Bread, Cake, Pastry, Ajeng Bakery, SJPH, Halal Critical Points |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 15 Jan 2024 06:38 |
| Last Modified: | 15 Jan 2024 06:38 |
| URI: | http://repository.ub.ac.id/id/eprint/210180 |
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