Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten
Food products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference to implement halal product processing. The problem...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2023-07-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/20914 |
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| author | Fitria Riany Eris Zulfatun Najah Tubagus Bahtiar Rusbana Puji Wulandari Nurul Annadzifah Rifqi Ahmad Riyanto |
| author_facet | Fitria Riany Eris Zulfatun Najah Tubagus Bahtiar Rusbana Puji Wulandari Nurul Annadzifah Rifqi Ahmad Riyanto |
| author_sort | Fitria Riany Eris |
| collection | DOAJ |
| description | Food products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference to implement halal product processing. The problem is that there are many ingredients, the main raw materials and additional ingredients—that are not clear about their origin and halal assurance. This study aims to identify the Halal Critical Point (HCP) of derivative of beneng taro produced by microenterprises. This study uses a qualitative method. Sources of research data were taken from observations and interviews with owners of businesses, as well as observations at the research location. Halal critical materials are beneng taro flour, cassava flour, vegetable oil, and dry coriander. Halal critical processes are production, washing facilities, and transportation. The critical control points in production include soaking, washing, and frying. |
| format | Article |
| id | doaj-art-2388c57e1716452890974661c2f9a699 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2023-07-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-2388c57e1716452890974661c2f9a6992025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2023-07-01519310110.33512/fsj.v5i1.2091410205Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, BantenFitria Riany Eris0Zulfatun Najah1Tubagus Bahtiar Rusbana2Puji Wulandari3Nurul Annadzifah4Rifqi Ahmad Riyanto5Department of Food Technology Universitas Sultan Ageng TirtayasaDepartment of Food Technology Universitas Sultan Ageng Tirtayasa (Email : z.najah@untirta.ac.id)Department of Food Technology Universitas Sultan Ageng TirtayasaDepartment of Food Technology Universitas Sultan Ageng TirtayasaDepartment of Food Technology Universitas Sultan Ageng TirtayasaDepartment of Food Technology Universitas Sultan Ageng TirtayasaFood products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference to implement halal product processing. The problem is that there are many ingredients, the main raw materials and additional ingredients—that are not clear about their origin and halal assurance. This study aims to identify the Halal Critical Point (HCP) of derivative of beneng taro produced by microenterprises. This study uses a qualitative method. Sources of research data were taken from observations and interviews with owners of businesses, as well as observations at the research location. Halal critical materials are beneng taro flour, cassava flour, vegetable oil, and dry coriander. Halal critical processes are production, washing facilities, and transportation. The critical control points in production include soaking, washing, and frying.https://jurnal.untirta.ac.id/index.php/fsj/article/view/20914halal critical point, beneng taro, crackers, chips |
| spellingShingle | Fitria Riany Eris Zulfatun Najah Tubagus Bahtiar Rusbana Puji Wulandari Nurul Annadzifah Rifqi Ahmad Riyanto Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten Food ScienTech Journal halal critical point, beneng taro, crackers, chips |
| title | Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten |
| title_full | Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten |
| title_fullStr | Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten |
| title_full_unstemmed | Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten |
| title_short | Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten |
| title_sort | halal critical point of beneng taro products identification produced by micro enterprise in serang city banten |
| topic | halal critical point, beneng taro, crackers, chips |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/20914 |
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