Chasanah, Nur Uswatun (2017) Evaluasi Implementasi Sistem Jaminan Halal (SJH) pada Pengolahan Produk Bakery (Studi Kasus Rotterdam Bakery Kota Batu, Jawa Timur). Sarjana thesis, Universitas Brawijaya.
Abstract
Tren kehalalan pangan dalam pasar global semakin kompetitif dari tahun ke tahun. Di Indonesia, pangan halal telah menjadi salah satu tuntutan konsumen muslim yang harus dipenuhi produsen. Seiring kemajuan teknologi, semakin banyak bermunculan produk hasil rekayasa ilmu pengetahuan yang belum tentu memenuhi aturan halal. Disini sangat diperlukan Sistem Jaminan Halal (SJH) guna menjamin kehalalan produk pangan. Salah satu produk pangan yang perlu menerapkan jaminan kehalalan yaitu bakery. Data BPS (2015) menyatakan rata-rata konsumsi produk bakery di Indonesia meningkat dari 0,121 (2009) hingga 0,144 kg per kapita (2013). Rotterdam Bakery pernah mendapat sertifikasi halal untuk semua produk roti, namun setelah kadaluarsa belum diperpanjang. Pengetahuan karyawan terhadap SJH belum merata. Tujuan penelitian adalah mengevaluasi konsistensi penerapan SJH di Rotterdam Bakery. Penelitian ini menggunakan metode audit berdasar HAS 23101. Dimulai dari analisis kondisi umum perusahaan, identifikasi jenis dan bahan produk, proses produksi, pemenuhan kriteria SJH, hingga evaluasi implementasi SJH di Rotterdam Bakery. Hasil evaluasi SJH di Rotterdam Bakery menunjukkan bahwa 44% kriteria dalam HAS 23101 sudah terpenuhi. Tim manajemen halal menjadi kunci pengelolaan SJH, karenanya tim perlu dibentuk secara definitif. Kebijakan halal perlu dibuat tertulis dan mudah dipahami karyawan. Pelatihan dan edukasi penting untuk meningkatkan wawasan dan kepedulian karyawan terhadap SJH. Bahan roti yang digunakan telah terjamin kehalalannya sebanyak 85%. Bahan umum roti seperti tepung dan shortening telah mendapatkan sertifikat halal. akan tetapi, masih ditemukan bahan kritis yang belum tertelusur status kehalalannya, seperti selai dan flavor. Selai yang dikomersilkan sering ditambahkan bahan aditif yang masih diragukan kehalalannya. Flavor merupakan bahan yang kompleks dan kritis dari segi kehalalan. Kehalalan flavor tidak bisa ditelusuri hanya dengan melihat komposisi yang biasanya tidak dijelaskan dengan rinci. Titik kritis kehalalan proses produksi dapat berasal dari kontaminasi bahan haram dan najis, sanitasi pekerja, dan lingkungan. Proses fermentasi roti tidak menjadi titik kritis kehalalan. Dibutuhkan komitmen manajemen puncak dan kerja sama multidisipilin tim halal yang baik untuk menerapkan suatu sistem halal berkelanjutan.
English Abstract
Halal food has been becoming a trend to follow through as global market grows more competitive each year. In Indonesia, halal food is in high demand to the producer in order to meet the moeslem consumers’ preference. As technology advances, many products of science engineering emerging in the market that do not necessarily meet the halal regulation. Halal Assurance System (HAS) is necessary to make sure that the product is halal to be consumed. One of the products that needs to implement halal assurance system is bakery products. The data from BPS collected in 2015 shows improvement of average bakery products consumption in Indonesia from 0.121 (2009) to 0.144 (2013) kg per capita. Rotterdam Bakery has been ever certified halal for its all bakery products, but after has been expired it was not yet extended. The employer’s knowledge of HAS is not evenly distributed. This research aims to evaluate the consistency of Halal Assurance System implementation at Rotterdam Bakery. This research uses audit method based on HAS 23101. The thorough analysis begins from the general condition of the company, raw material identification, production flow process, product’s compliance with halal regulation, and the evaluation of the whole HAS implementation at Rotterdam Bakery. The results of HAS evaluation in Rotterdam Bakery show that 44% of criteria in HAS 23101 have been met. Halal team is the key of HAS management, so the team needs to be definitively established. Halal policy need to be written and easily understood by all of stakeholders. Training and education also important to increase knowledge and awareness of HAS implementation. The bread material used has been guaranteed halal as much as 85%. Common bread ingredients such as flour and shortening have been certified halal. However, there still found critical materials with unclear halal status, like jam and flavor. Commercialized jams are often added additives which are still doubtful of their halal status. Flavor is a complex and critical material in terms of halal. Halal status of flavor can’t be traced simply by looking at compositions that are not usually described in detail. The critical point of halal production process can be derived from contamination of haram and najis material, worker and environment sanitation. The fermentation process of bread is not a critical point. It requires top management commitment and multidiscopal cooperation of a good halal team to implement a sustainable halal system.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/373/051709220 |
| Uncontrolled Keywords: | Bakery, Evaluasi Implementasi SJH, HAS 23101 |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.7 Grains, other seeds, their derived products > 664.75 Secondary products > 664.752 Bakery goods |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Oct 2017 01:40 |
| Last Modified: | 25 Mar 2022 03:46 |
| URI: | http://repository.ub.ac.id/id/eprint/4130 |
Preview |
Text
NUR USWATUN CHASANAH.pdf Download (4MB) | Preview |
Actions (login required)
 |
View Item |