Halal food certification in the university canteen needs to prepare Halal Assurance System (HAS) implementation. Halal Control Point (HCP) traceability in the canteen is very complicated because it has several menus, processes, and materials. This study aims to trace the HCP on materials, processing and serving in Universitas Brawijaya (UB) Canteen, then provide improvement. This research used seven criteria of HAS-23102 for a restaurant to evaluate the menus, ingredients, production, and serving in UB Canteen. HCP traceability was done on 60 menus from 4 food tenants and one beverage tenant. The results showed that grouping the menus and ingredients facilitates HCP identification. The menu consists of six groups: soup, deep-fried, stir-fried, strong spices dish, medium soup, and beverages. The materials consist of fresh ingredients, dry ingredients, and liquids. The menus required 113 materials. There are 16 (14%) materials HCP, including chicken, beef, noodles, and soy sauce. HCP materials do not meet HAS criteria and be replaced with halal-certified material or halal production process (HPP) description from the producer that needs to be checked by a halal auditor. The HCP did not found in the process and serving because the canteen does not produce and service haram (unlawful) products. Still, there is contamination possibility of haram and najis (unclean in Islamic terms) materials. For prevention, the Standard Operational Procedure (SOP) of production, serving the tenant, employee, and visitor need to be applied. The alternatives are supplying chicken meat and beef from a halal-certified slaughterhouse, monitoring and controlling the tenants' kitchen periodically three months, applying the halal standard for storage in tenant's kitchen and canteen facilities, and food serving in canteen. The HCP traceability of the university canteen according to halal standards, including raw materials, additional materials, processes, and serving, including the equipment used.
A bakery is a business that bakes flour-based foods, including bread, cookies, cakes, pastries, and pies, and sells them. Some bakeries are also categorized as large scale, medium scale, and small scale. Halal embraces all food category; bakery product can satisfy the challenge and opportunity of halal food segment market. The small-scale bakery will benefit from creating a halal certification to attract new customers. The first stage of submission for halal certification is identifying Halal Control Points (HCP) of materials and production. The material tracing uses a decision tree. The purpose of this study is to identify HCP in materials and production processes and provide alternative improvements. Identification of HCP in material decision trees to determine contains non-HCP (halal) material, HCP material, and haram (forbidden) material. Happy Cake bakery uses 75% non-HCP (halal) materials and 25% HCP (noncertified halal) materials from 80 ingredients. Bakery Canggi Fully has 83.3% halal materials and 16.6% noncertified halal materials from 24 ingredients. Bakery MacCheese has 79% of halal materials and 21% of noncertified halal materials from 43 ingredients. The decision tree makes it very easy to identify the halal status of ingredients. The HCP ingredients need to be replaced with clearly halal ingredients. Substitution of HCP material to halal-certified ingredients may affect production costs, product quality, and profit. Therefore, it is necessary to choose a suitable halal material. Halal certification requires a high commitment of small-scale bakery businesses.
ABSTRAKPenelitian ini bertujuan untuk mengetahui gambaran resiliensi dari pengungsi konflik Sampang. Penelitian ini menggunakan metode kualitatif dengan menggunakan wawancara dan observasi sebagai metode untuk mengumpulkan data dan menggunakan metode analisis tematik data dengan subjek yang berjumlah 2 orang pengungsi konflik tersebut. Hasil penelitian menunjukkan bahwa kedua pengungsi resilien terhadap tekanan dan permasalahan yang terjadi di tempat pengungsian dimana hal itu di buktikan dengan adanya sumber resiliensi yaitu faktor I am, I have, dan I can serta 7 kemampuan resiliensi yaitu kemampuan regulai emosi, pengendalian impuls, analisis kausal, efikasi diri, optimisme, empati, dan reaching out pada kedua subjek.
UKM CP merupakan salah satu UKM yang bergerak di industri mebel di Kota Padang dan memproduksi lemari, meja makan, dan tempat tidur. Permasalahan yang terjadi adalah penjualan produk cenderung stagnan dan menunjukkan tren menurun pada beberapa produk. Penurunan penjualan berkisar antara 46-72%. Hal ini disebabkan UKM tidak mengevaluasi strategi pemasaran produknya dan minim inovasi. Tujuan dari studi ini adalah mengevaluasi strategi pemasaran untuk meningkatkan penjualan di industri mebel dengan menggunakan analisis Quantitative Strategic Planning Matrix (QSPM) dan Threats-Opportunities-Weaknesses-Strenghts (TOWS). Data yang digunakan adalah indikator-indikator pada faktor internal dan eksternal pada UKM CP. Metode yang digunakan adalah QSPM dan TOWS. Hasil yang didapatkan adalah 15 dari 18 indikator memenuhi uji validitas dan reliabilitas. Dalam analisis menggunakan metode QSPM, nilai evaluasi faktor internal (IFE) dan faktor eksternal (EFE) adalah 3,21 dan 3,01. Nilai IFE dan EFE tersebut memposisikan UKM CP pada kuadran I dan berada pada posisi bertumbuh (growth). Strategi untuk posisi bertumbuh dianalisis menggunakan metode TOWS dan hasilnya didapatkan tiga strategi untuk pengembangan pasar, tiga strategi untuk pengembangan produk, dan dua strategi untuk penetrasi pasar.
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