Sharia tourism is a new trend of tourism in the world. Sharia tourism opportunities are potentially very profitable. Sharia tourism accommodates many industries, such as halal food, halal travel, halal restaurants, and sharia hotels. One aspect that must be met in the certification of sharia hotels is halal certified restaurants. UNIDA Gontor Inn is one of the hotels in Ponorogo owned by Universitas Darussalam (UNIDA) Gontor which is prepared to be a sharia hotel.The purpose of this study is to determine the strategy of developing hotel restaurants to become halal restaurants as supporting sharia hotels. Determination of the development strategy using the Analytical Hierarchy Process (AHP) method. AHP calculation obtained the highest level factor level priority results, production system 0.454, the highest level goal priority is halal restaurant certificate 0.412, the priority level alternative strategy is the highest weight, determination of the production quality standard of 0.316. Hotel management must focus on determining production quality standards related to input, process and output, including purchasing raw materials, receiving, selecting, storing, processing and serving according to the Halal Assurance System (HAS) so that it can support halal restaurant certification to support the hotel sharia, as well as being a pilot of sharia hotels in Ponorogo.
Hazard Analysis and Critical Control Point (HACCP) is a system that identifies hazards to materials, processes, products and prevention ways by controlling the hazard. The D'rent Bakery & Cake was moving in the field of MSME, therefor must be a system that can guarantee and support food safety and quality assurance in the food industry, especially in MSME, namely by implementing the HACCP system. The purpose of this research is to identify the hazards and potential that may arise at every stage of the bread production process in D'rent Bakery & Cake in accordance of the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process Bread at D'rent Bakery & Cake. This research was conducted at MSME the D'rent Bakery & Cake Ponorogo. Data collection i.e. primary data was obtained by observation and interviews. The data analysis technique was dane by using 7 HACCP principles and 12 steps in the implementation of HACCP. This research identifies results in the process of making banana bread from raw materials to become products have same dangers reviewed, including the physical, chemical and biological. In the stage of the production process of banana bread there are 3 processes which are CPP namely the process of mixing bread dough there is a chemical hazard caused by materials contaminated with rust, the process of receiving eggs there is a biological hazard in the form of Salmonella bacteria and the cooling process there is a physical hazard in the form of dust and dirt. The advice from the researchers, were the implementation of HACCP in MSME the D'rent Bakery & Cake can help in fulfilling the quality requirements, increase the consumer confidence and give the vigilance of occurrence of contamination, therefore, they should be carried out internall audit and documented to fulfill the requirements of implementation of HACCP by related management.
Fruits and vegetables are horticultural commodities that have the potential to be developed. Pineapple and carrot are superior commodities that can be developed into juice drinks. The development of this juice product needs to pay attention to the financial feasibility of the business. This study will analyze the financial feasibility analysis using NPV, IRR, BC ratio, PBP, BEP methods. Financial feasibility analysis shows the Payback Period (PP) value of 2 years 7 months, Net Present Value (NPV) of IDR 102.128.626, Internal Rate of Return (IRR) of 17,29%, and B/C ratio of 1,04. Based on the results of the financial feasibility assessment, pineapple carrot juice business is feasible to run.
A Muslim must have a high attention on food with the development of fast food because it is related to maqasid sharia which aims at the benefit of the world and the hereafter. Maqashid sharia as a basic human need provides guidelines, among others, safeguarding religion, protecting the soul, protecting the mind, protecting the offspring, and protecting property. Indonesia with the majority of Muslim communities must guarantee with the regulations made through the Halal Assurance System (HAS) of food products. Herbal Chicken Ponorogo is one of the restaurants that offers halal certified processed food in Ponorogo. The importance of halal certification or halal label obtained makes Herbal Chicken Ponorogo have an obligation to implement the Halal Assurance System. The method used to analyze food halal is Halal Assurance System (HAS) 23102. In its application Herbal Chicken Ponorogo under Moh. Husni Thamrin has his own policy in its management and still adheres to the halal principle. Observations made at Herbal Chicken Ponorogo show that the application of the halal guarantee system is relatively good. Observation of 11 halal aspects in HAS 23102 has been fulfilled by 7 halal aspects, namely (1) halal policy, (2) materials, (3) production facilities, (4) traceability, (5) handling products that do not meet the criteria, (6) internal audit, and (7) management review. In critical activities, almost all procedures have been fulfilled by Herbal Chicken Ponorogo except purchase procedures, visitor rules, and employee rules in writing.
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