The purpose of this research is guiding fast foods be healthy (halal-healty) for creative economic business and choosed alternative to appear a new bussines. The target group is the creative economic business on fast foods commodity by using a method, participator action research (PAR) through some strategies. The result of laboratory analysis showed that creative economic business from the group, it is positive enough because the average for using formaline, boraxs, and rhodamine B is 14,29%. This condition, there are two business opportunies which could be created in short term, those are milling the meat shari'a and using natural color to avoid using rhodamine B. The offered suggestion, everything had been done by the creative economic business, it was not they did themselves only but it is related to others people. So that, they have to be careful on producing and they have to be wary to use lard. Especially, nasi goreng (fried rice) and bakso.
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