Halal Product Assurance System Design at Oneil Cake and Bakery

Adhella, Atmiranda (2024) Halal Product Assurance System Design at Oneil Cake and Bakery. Diploma thesis, Universitas Andalas.

	Text (Cover dan Abstrak) COVER DAN ABSTRAK.pdf - Published Version Download (209kB)
	Text (BAB I) BAB I.pdf - Published Version Download (180kB)
	Text (BAB V) BAB V.pdf - Published Version Download (56kB)
	Text (Daftar Pustaka) DAFTAR PUSTAKA.pdf - Published Version Download (179kB)
	Text (Skripsi Full Text) Tugas Akhir Full Text.pdf - Published Version Restricted to Repository staff only Download (5MB)

Abstract

Economic activities are needed to meet the community's needs along with the times and the increasing economic growth. Micro, Small, and Medium Enterprises (MSMEs) are the most strategic sectors of the National economy and involve many people's lives, so MSMEs are the primary source of the national economy. Micro business growth is used as a source of growth in employment and income opportunities. MSMEs have a strategic role in the government's efforts to reduce poverty and respond by absorbing much labor. Currently, the entire food industry in Indonesia must have a halal certificate. This is based on Law No. 33 of 2014 concerning the Halal Assurance Product. If MSMEs do not have halal certificate, processed food and beverage products can be withdrawn from circulation by the government. Oneil Cake and Bakery is one of the MSMEs engaged in the food industry. Oneil Cale and Bakery still does not have a halal certificate and needs a Halal Product Assurance System. Therefore, this research helps Oneil Cake and Bakery design the Halal Product Assurance System to obtain a halal certificate. The halal product assurance system was designed based on the template provided by BPJPH. Then, critical points were identified on the chocolate steamed brownie products, which include materials and production process. SOP, work instructions, and forms were designed to detail the operational steps and things that need to be done to ensure product halalness more specifically. The halal product assurance system manual includes five principles, namely commitment and responsibility, materials, halal product processes, products, and monitoring and evaluation. Critical points in materials are flour, margarine, cooking oil, cocholate, cocoa powder, milk powder, baking powder, emulsifier, chocolate paste, sugar, and chocochips. Critical points in the production process are batter mixing, steaming, cooling, topping, packaging, and product delivery. The SOPs that have been designed total 21 documents, including work instructions and forms. This document is for purchasing raw materials, production processes, and marketing and sales.

Actions (login required)

View Item