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All Journal Indonesian Journal of Halal Research
Abdul Talib, Hayati Habibah
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Religion Biochemistry, Genetics & Molecular Biology Environmental Science Medicine & Pharmacology Other

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Designing Food Safety Management and Halal Assurance Systems in Mozzarella Cheese Production for Small-Medium Food Industry Putri, Nilda Tri; Kharisman, Arif; Arief, Ikhwan; Abdul Talib, Hayati Habibah; Jamaludin, Khairur Rijal; Ismail, Elsayed Ali
Indonesian Journal of Halal Research Vol. 4 No. 2 (2022): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i2.12996

Abstract

Indonesia's small and medium-sized enterprises (SMEs) are having difficulty implementing a food safety management and halal assurance system. This article aims to design a food safety and halal assurance system for Dairy Farm SMEs. This research designed a food system by identifying the application of Good Manufacturing Practices (GMP) and the HACCP to Dairy Farm SMEs based on the survey, in-depth interviews, and document standard review. The food safety system was implemented using HACCP, and six Critical Control Point (CCP) processes were identified, including milking (raw material), storage, pasteurization, curd filtering, and cheese packaging. The halal assurance system is implemented at Dairy Farm SMEs by identifying and improving the company's business processes and the mozzarella cheese production process. In addition, a Standard Operating Procedure (SOP) was developed, including a food safety system and a halal assurance system. The research results can be used wisely by Dairy Farm SMEs to assist in obtaining recommendations from the Food and Drug Supervisory Agency and halal certification.
Halal Assessment Model Design in Bakery Industry Putri, Alyani Rahma; Putri, Nilda Tri; Hasan, Alizar; Arief, Ikhwan; Abdul Talib, Hayati Habibah
Indonesian Journal of Halal Research Vol. 3 No. 2 (2021): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i2.13000

Abstract

Bakery product is a product with huge business opportunities in the domestic and international halal food market. Bakery companies demand to keep consumers' trust in their bakery products. This study aims to design the halal assessment model required to determine the critical point in the bakery-making business process. This assessment tool is intended to understand, acknowledge, and determine the critical point of the bakery production process from the halal degree and is reviewed from all aspects, such as the materials’ content, as well as the material acquisition and processing method based on 18 criteria of Good Manufacturing Practices (GMP) principles. The halal assessment model designed in this research used the Quality Function Deployment (QFD) approach, which was integrated into the company's business process. The halal critical bakery (HCB) was grouped based on Supply Chain Operations Reference (SCOR) model. Matrix 1 integrated GMP and business process (BP), and matrix 2 integrated GMP and HCB. The results of the design model implementation based on the standards set by the Halal Auditor of Institute for the Study of Food, Drugs, and Cosmetics Indonesian Ulema Council (LPPOM MUI) found that the company met the standard matrix component one by 47%. In comparison, matrix component 2 was only able to meet the Auditor standards by 34%, and the matrix component 3 standards were able to be fulfilled by the company by 75%. The fulfillment value of each matrix is influenced by the negative gap that occurs; the negative gap occurs because of the standard criteria in the technical matrix that are not accomplished. This halal assessment model design is expected to help the company evaluate and control critical points in the business processes.
Co-Authors Alizar Hasan Ikhwan Arief Ismail, Elsayed Ali Jamaludin, Khairur Rijal Kharisman, Arif Nilda Tri Putri Putri, Alyani Rahma