Penerapan cara produksi pangan yang baik pada industri kecil menengah (IKM) yang telah tersertifikasi halal LPPOM MUI Provinsi DKI Jakarta

Jameelah, Maryam and Puteri, Nafisah Eka (2020) Penerapan cara produksi pangan yang baik pada industri kecil menengah (IKM) yang telah tersertifikasi halal LPPOM MUI Provinsi DKI Jakarta. Jurnal Al-Azhar Indonesia: Seri Sains dan Teknologi, 5 (4). pp. 197-201. ISSN 2355-8059

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Abstract

Consumer trust in food products may increase with halal claims on the product. However, ‘halal’ is different from ‘thoyyib’. People assume that halal food is ‘thoyyib’. ‘Thoyyib’ means good to consume and health for the body. This study aimed to obtain the description of Good Manufacturing Practice (GMP) on Small and Medium Enterprises (SMEs) holding Halal certification. To gain the purpose, the purposive sampling method was applied to this research. The level of IRTP and knowledge level of GMP were observed. Data were collected by interview and observation. Data were analyzed by descriptive analysis using the graph, table, and narration. Correlation of GMP implementation and the halal claim was provided by Principal Component Analysis (PCA) using XLSTAT. Results showed that halal claims on SMEs may reflect the safety of the product. Halal-claimed food might be classified as ‘thoyyib’ food. However, the knowledge level of the owner can not reflect the food safety level of the product.

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