Analisis titik kritis kehalalan soto Sokaraja
Food producers should guarantee the halalness of their products for consumers, especially Muslim consumers. This does not only apply to packaged food but also ready-to-eat food such as soup. Therefore, this study aims to map the critical points of halal in the production process of Soto Sokaraja pro...
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| Format: | Article |
| Language: | English |
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Universitas Trunojoyo Madura
2023-12-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/14178 |
| _version_ | 1797405245887741952 |
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| author | Hety Handayani Hidayat Nur Wijayanti Sawitania Christiany Dwi Utami Boru Situmorang |
| author_facet | Hety Handayani Hidayat Nur Wijayanti Sawitania Christiany Dwi Utami Boru Situmorang |
| author_sort | Hety Handayani Hidayat |
| collection | DOAJ |
| description | Food producers should guarantee the halalness of their products for consumers, especially Muslim consumers. This does not only apply to packaged food but also ready-to-eat food such as soup. Therefore, this study aims to map the critical points of halal in the production process of Soto Sokaraja products, both in terms of ingredients, production process, presentation, and the facilities used. Data collection was carried out by interviewing the owner and direct observation. Then adjustments were made to the rules and guidelines related to halal, which refer to the Halal Assurance System (SJH). The method used to determine the critical halal point is the Halal Critical Point (HCP) decision tree diagram from LPPOM MUI. The results showed that the essential topics for the ingredients were beef/chicken/tripe, ketupat, crackers, palm sugar, and packaging materials (styrofoam). The critical points of the production process lie in the preparation process, making the soto and peanut sauce seasonings and the soto compounding process. As for the facility criteria, the critical point for halal is the cleanliness of the equipment from unclean contamination. In the future, there will be socialization and education from BPJPH, related agencies and the Halal Center in the Banyumas area, assembling the Halal Assurance System for Soto Sokaraja business actors |
| first_indexed | 2024-03-09T03:07:02Z |
| format | Article |
| id | doaj.art-7646ff0694694a8c82cb34ca11a91249 |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-03-09T03:07:02Z |
| publishDate | 2023-12-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-7646ff0694694a8c82cb34ca11a912492023-12-04T05:49:59ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102023-12-0117479380210.21107/agrointek.v17i4.141787224Analisis titik kritis kehalalan soto SokarajaHety Handayani Hidayat0Nur Wijayanti1Sawitania Christiany Dwi Utami Boru Situmorang2Teknik Pertanian, Universitas Jenderal Soedirman, Purwokerto| PUI Integrated Technology and Management for Halal on Local Resources, Universitas Jenderal Soedirman, PurwokertoTeknologi Pangan, Universitas Jenderal Soedirman, Purwokerto | PUI Integrated Technology and Management for Halal on Local Resources, Universitas Jenderal Soedirman, PurwokertoAgribisnis, Universitas Jenderal Soedirman, PurwokertoFood producers should guarantee the halalness of their products for consumers, especially Muslim consumers. This does not only apply to packaged food but also ready-to-eat food such as soup. Therefore, this study aims to map the critical points of halal in the production process of Soto Sokaraja products, both in terms of ingredients, production process, presentation, and the facilities used. Data collection was carried out by interviewing the owner and direct observation. Then adjustments were made to the rules and guidelines related to halal, which refer to the Halal Assurance System (SJH). The method used to determine the critical halal point is the Halal Critical Point (HCP) decision tree diagram from LPPOM MUI. The results showed that the essential topics for the ingredients were beef/chicken/tripe, ketupat, crackers, palm sugar, and packaging materials (styrofoam). The critical points of the production process lie in the preparation process, making the soto and peanut sauce seasonings and the soto compounding process. As for the facility criteria, the critical point for halal is the cleanliness of the equipment from unclean contamination. In the future, there will be socialization and education from BPJPH, related agencies and the Halal Center in the Banyumas area, assembling the Halal Assurance System for Soto Sokaraja business actorshttps://journal.trunojoyo.ac.id/agrointek/article/view/14178facilitiyhalal assurance systemmaterialprocess |
| spellingShingle | Hety Handayani Hidayat Nur Wijayanti Sawitania Christiany Dwi Utami Boru Situmorang Analisis titik kritis kehalalan soto Sokaraja Agrointek facilitiy halal assurance system material process |
| title | Analisis titik kritis kehalalan soto Sokaraja |
| title_full | Analisis titik kritis kehalalan soto Sokaraja |
| title_fullStr | Analisis titik kritis kehalalan soto Sokaraja |
| title_full_unstemmed | Analisis titik kritis kehalalan soto Sokaraja |
| title_short | Analisis titik kritis kehalalan soto Sokaraja |
| title_sort | analisis titik kritis kehalalan soto sokaraja |
| topic | facilitiy halal assurance system material process |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/14178 |
| work_keys_str_mv | AT hetyhandayanihidayat analisistitikkritiskehalalansotosokaraja AT nurwijayanti analisistitikkritiskehalalansotosokaraja AT sawitaniachristianydwiutamiborusitumorang analisistitikkritiskehalalansotosokaraja |