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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Abmas Negeri (JAGRI) Jurnal Teknologi Pangan JURNAL AGROINDUSTRI HALAL Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Teknologi dan Mutu Pangan Nutrition Scientific Journal Jurnal Sains dan Teknologi Pangan
Ghaffar, Mufti
Universitas Siliwangi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : JURNAL AGROINDUSTRI HALAL

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Analisis Titik Kritis Keharaman Produk Tutug Oncom Nurhamzah, Lutfi Yulmiftiyanto; Husnul, Nisatami; Ghaffar, Mufti
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.13540

Abstract

Food producers' readiness for halal certification needs to pay attention to many aspects. Tutug oncom is a product made from oncom which is made from peanut meal, then fermented for 7 days using Rhizopus sp. This research aims to determine the critical point for harmfulness of tutug oncom. Data was collected by conducting observations, interviews with producers, and documentation, as well as making adjustments to the halal-related guidelines that apply in Indonesia. The results of this research are: 1) oncom raw materials are the critical point of haram because they do not have a halal certificate, especially since oncom uses bacterial culture during the fermentation process, 2) sautéing and roasting are the critical points of haram in the production process, because there are several other spices that are not yet guaranteed halal, 3) no critical points are found on production equipment, this is because the equipment is kept in a clean, closed condition, and is always replaced if something is broken. Based on the results of our research, it shows that foods that are commonly consumed daily may have the potential to have a critical point for harmfulness both in the ingredients and the processing process.
Co-Authors Aisyah, Iseu Siti Betaditya, Dika Faturahman, Yuldan Hidayanti, Lilik Husnul, Nisatami Iseu Siti Aisyah Khalidza, Wafiq Noor Listyawardhani, Yana Listyawardhani, Yana Lutfi Yulmiftiyanto Nurhamzah Maerani, Maerani marwan, iis Neni, Neni Nurhamzah, Lutfi Yulmiftiyanto Nurhamzah, Lutfi Yulmiftiyanto Pebrianti, Suci Apsari Prima Endang Susilowati Sukmawati, Heni Utami, Annisa Dwi Yana Listyawardhani Yulmiftiyanto, Lutfi