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Devi Urianty Miftahul Rohmah
Teknologi Industri Pertanian, Universitas Darussalam Gontor, Indonesia

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ANALISIS PROSES PENYEMBELIHAN AYAM BERDASARKAN HALAL ASSURANCE SYSTEM (HAS) 23103 (STUDI KASUS RUMAH POTONG AYAM D’JABUNG PONOROGO): Analysis Of Chicken Slapping Process Based On Halal Assurance System (HAS) 23103 (A Case Study Of Chicken House (RPA) In Jabung Ponorogo) Devi Urianty Miftahul Rohmah; Arief Rahmawan; Yusuf Wahyu Saputra
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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RPA D’Jabung Ponorogo is one of the slaughterhouse that sells poultry slaughtering service and also sells the main ingredient of chicken meat. The importance of halal certification that can be obtained will make RPA D’Jabung continue and still pay attention to the halal policy and can carry out the commitments that have been established. The method used in analyzing food halal in this business is the Halal Assurance System (HAS) 23103 about slaughterhouse. This research aims to assess the results of the slaughtering chicken RPA D’Jabung Ponorogo. The date obtained is analyzed descriptively. The results of the study were seen that the slaughtering of chicken in RPA D’Jabung had adopted the slaughtering process according to Islamic law. In the future RPA D’Jabung can register its business in order to be certified halal and become the only RPA that has been standardized and certified by LPPOM MUI in Ponorogo Regency. In its running effort, RPA D’Jabung under the leadership of Mr. Herman Subyan had his own policy in management and remained steadfast in the halal principle. The observations made at RPA D’Jabung Ponorogo showed that the implementation of the halal assurance system was relatively good. It is evidenced by the application of the process in accordance with HAS 23103. Observation of the 11 aspects of the halal in the manual of SJH slaughterhouse chicken HAS 23103 which meets 11 aspects, among others: (1) halal policy, and (2) materials.
FORMULASI SABUN CUCI TANGAN CAIR DENGAN KOMBINASI EKSTRAK KOPI ROBUSTA (Coffea Canephora) NGEBEL PONOROGO: Formulation of Liquid Hand Wash Soap with The Addition of Robusta Coffee Extract (Coffea Canephora) Ngebel Ponorogo Wendianing Putri Luketsi; Akbar Harun Wicaksono; Devi Urianty Miftahul Rohmah
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Robusta coffee contains antiseptic substances, namely caffeine, phenols and volatile acids. Caffeine has an important role in the development of immune resistance, while the phenol content has been verified to have bacteriostatic and bactericidal properties as an antiseptic, virus, and fungus. Volatile acids have activities that increase the inhibition of bacterial growth. The purpose of this study was to determine the formulation of antiseptic liquid hand soap from Ngebel Ponorogo robusta coffee (Coffea canephora) extract. This research method used was an experimental design (true experimental laboratory), with a completely randomized design (CRD) and theoretically analyzed including; organoleptic test with criteria (color, texture, aroma and foam), pH, and free alkali and statistically analyzed using software data processing with One-way ANOVA method with 95% significance (α= 0.05). The results revealed that the best formulation for organoleptic testing was F3 with a concentration of 18%, according to the results on the formulation antiseptic handwash soap Robusta Coffee (C.canephora) extract. The best result for free alkali test was F3 with a result of 0.00196. However, it failed to fulfill Indonesian Standard of liquid hand wash soap SNI 2588:2017
ANALISIS HALAL SUPPLY CHAIN MANAGEMENT PADA PRODUK FROZEN FOOD SOSIS (STUDI KASUS DI PAWONE BU WUNI PONOROGO): Analysis Of Halal Supply Chain ​​Management On Frozen Food Sausage Products (Case Study In Pawone Bu Wuni Ponorogo) Devi Urianty Miftahul Rohmah; Muhammad Nur Kholis; Abdillah Hafidz
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

The average growth of the food and beverage market in 2013-2017 is predicted to be above 10%, while frozen food products they are predicted to grow to 16.6%. The purpose of this study was to analyze the activities of each stakeholder related to Pawone Bu Wuni using the SCOR method and the halal supply chain of sausage products in Pawone Bu Wuni. The sausage,raw material used is a raw material that is classified as a material that has a fairly high risk because it uses chicken meat as its basic ingredient and has a fairly high selling value. The raw material for chicken meat used is obtained from the RPA (chicken slaughterhouse) which needs to be reviewed regarding the implementation of a halal assurance system for chicken slaughterhouses that uses 11 halal manual criteria that have been set by MUI. The SCOR method is used to analyze every stakeholder activity that is directly related to Mrs. Wuni, so that the flow pattern of the halal supply chain can be described through the SCOR method and the Halal Assurance System (SJH). Flow Pattern of Halal Supply Chain Sausage Products supplier, manufacturer, retailer, RPA Siantrah stakeholder activities: plan, source, make, deliver, Pawone Bu Wuni plan, source, make, deliver, return, IKM Mart: plan, source, deliver, return. Halal supply chain analysis of RPA Siantrah Ponorogo's assessment with a "B" value, Pawone buy wines assessment with a "B" value.
Co-Authors Abdillah Hafidz Akbar Harun Wicaksono Arief Rahmawan Muhammad Nur Kholis Wendianing Putri Luketsi Yusuf Wahyu Saputra