Evaluasi Penerapan Sistem Jaminan Produk Halal untuk Proses Perpanjangan Sertifikasi Halal di In House Bakery dan Cheese & Dough PT X

Rahmawati, Shafira Fitri and Prof. Dr. Teti Estiasih, STP., MP. (2024) Evaluasi Penerapan Sistem Jaminan Produk Halal untuk Proses Perpanjangan Sertifikasi Halal di In House Bakery dan Cheese & Dough PT X. Magister thesis, Universitas Brawijaya.

Abstract

PT X merupakan sebuah perusahaan retail multinasional yang berfokus dalam penjualan grosir. Perusahaan ini menawarkan berbagai produk, termasuk produk fresh food seperti bakery yang dihasilkan di setiap outlet In House Bakery dan Cheese & Dough. Dalam rangka perpanjangan sertifikasi halal pada tahun 2025, PT X menghadapi kendala terkait penerapan persyaratan SJPH sesuai dengan standar HAS 23000-3 yang berkaitan dengan Persyaratan Sertifikasi Halal Restoran dan Jasa Boga. Kendala tersebut akan dijadikan dasar evaluasi terhadap penerapan SJPH di PT X, serta akan dirumuskan alternatif tindakan perbaikan untuk mengatasi kendala tersebut yang dapat digunakan sebagai perbaikan pada perpanjangan sertifikasi halal pada tahun 2025 dan tahun-tahun berikutnya jika terjadi perubahan. PT X mengevaluasi penerapan SJPH melalui hasil audit sertifikasi halal bersama LPPOM MUI dan kuesioner kepada KAHI dan tim manajemen halal. Hasil audit akan mengidentifikasi ketidaksesuaian berdasarkan standar HAS 23000-3, sementara kuesioner mengevaluasi pemahaman terhadap kriteria SJPH. Tahapan magang untuk mengevaluasi penerapan SJPH di In House Bakery dan Cheese & Dough PT X dimulai dengan penempatan magang di PT X, diskusi topik dan tujuan magang, studi literatur, pendaftaran perpanjangan sertifikasi halal, pelaksanaan audit halal penerapan SJPH oleh LPPOM MUI, evaluasi hasil audit LPPOM MUI, perumusan alternatif tindakan menggunakan metode 5 why, serta diakhiri dengan penyampaian dan penyerahan laporan magang. Hasil evaluasi kriteria SJPH di In House Bakery dan Cheese & Dough telah berjalan dengan baik. Namun pada kriteria SJPH tersebut ditemukan adanya kesenjangan yang dapat menghambat penerapan SJPH di perusahaan. Adanya permasalahan tersebut maka dilakukan perumusan alternatif tindakan perbaikan menggunakan metode RCA (5 Why). Alternatif tindakan perbaikan yang dapat diberikan untuk kriteria komitmen dan tanggung jawab yaitu membuat sistem umpan balik terbuka, meningkatkan jadwal pelatihan halal, mengadakan program penghargaan, meningkatkan koordinasi, membuat rencana kerja terperinci, menggunakan metode pelatihan interaktif, dan membagikan modul sebelum pelatihan. Kriteria bahan dapat diperbaiki dengan meningkatkan pemeriksaan bahan dan membuat supplier cadangan. Kriteria proses produksi halal dapat dilakukan tindakan perbaikan dengan membuat peraturan larangan peminjaman fasilitas antara produk halal dan non-halal, melakukan audit tidak terjadwal, melakukan sosialisasi, mendorong umpan balik karyawan, melakukan briefing berkelanjutan. Kriteria produk dapat diperbaiki dengan meningkatkan komunikasi, membangun prosedur yang lebih terstruktur, pelatihan yang efektif, pengecekan berkala, dan digitalisasi sistem ketelusuran. Kriteria Pemantauan dan evaluasi dapat diperbaiki dengan melakukan pelatihan halal secara berkala, meningkatkan jumlah audit internal, meningkatkan efektivitas pelatihan, dan mendorong keterbukaan. Hasil perumusan alternatif tindakan perbaikan tersebut dapat digunakan untuk membantu meningkatkan penerapan kriteria SJPH di In House Bakery dan Cheese & Dough pada perpanjangan sertifikasi halal selanjutnya.

English Abstract

PT X is a multinational retail company focused on wholesale sales. The company offers a variety of products, including fresh food items like bakery products made at each outlet’s In House Bakery and Cheese & Dough. In preparation for the renewal of its halal certification in 2025, PT X faces challenges in implementing the SJPH requirements in accordance with HAS 23000-3 standards related to Halal Certification Requirements for Restaurants and Catering Services. These challenges will form the basis for evaluating the implementation of SJPH at PT X, and alternative corrective actions will be formulated to address these challenges. These actions can be used as improvements for the halal certification renewal in 2025 and in subsequent years if changes occur. PT X evaluates the implementation of the Halal Product Assurance System (SJPH) through the results of halal certification audits with LPPOM MUI and questionnaires to Halal Internal Auditor (KAHI) and the halal management team. The audit results will identify non-conformities based on HAS 23000-3 standards, while the questionnaires evaluate understanding of SJPH criteria. The internship stages to evaluate the implementation of SJPH in PT X's In-House Bakery and Cheese & Dough begin with the placement of interns at PT X, discussion of internship topics and objectives, literature study, registration for halal certification renewal, implementation of SJPH halal audits by LPPOM MUI, evaluation of LPPOM MUI audit results, formulation of alternative actions using the 5 Whys method, and concludes with the presentation and submission of the internship report. The evaluation results of the SJPH criteria at In House Bakery and Cheese & Dough have proceeded well. However, gaps were found in the SJPH criteria that could hinder the implementation of SJPH in the companies. Due to these issues, alternative corrective actions were formulated using the RCA (5 Why) method. The corrective actions that can be provided for the criteria of commitment and responsibility include creating an open feedback system, increasing the schedule of halal training, organizing reward programs, enhancing coordination, developing detailed work plans, using interactive training methods, and distributing modules before training. The criteria for materials can be improved by increasing material inspections and establishing backup suppliers. Corrective actions for the halal production process criteria include implementing rules against sharing facilities between halal and non-halal products, conducting unscheduled audits, promoting socialization, encouraging employee feedback, and conducting continuous briefings. The product criteria can be improved by enhancing communication, establishing more structured procedures, effective training, periodic checks, and digitizing the traceability system. The monitoring and evaluation criteria can be improved by conducting regular halal training, increasing the number of internal audits, enhancing training effectiveness, and encouraging openness. The formulated alternative corrective actions can be used to help improve the implementation of SJPH criteria at In House Bakery and Cheese & Dough in the next halal certification extension.

Item Type:	Thesis (Magister)
Identification Number:	052410
Uncontrolled Keywords:	Perpanjangan Sertifikasi Halal; Sistem Jaminan Produk Halal
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Unnamed user with username nova
Date Deposited:	12 Sep 2024 05:36
Last Modified:	12 Sep 2024 05:36
URI:	http://repository.ub.ac.id/id/eprint/226053

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