STUDI PENGARUH PENERAPAN SISTEM JAMINAN HALAL TERHADAP PENERIMAAN BAHAN BAKU DENGAN UNIVARIATE ANALYSIS DI PERUSAHAAN PEMBUAT FLAVOURS

MAONAH, SITI (2021) STUDI PENGARUH PENERAPAN SISTEM JAMINAN HALAL TERHADAP PENERIMAAN BAHAN BAKU DENGAN UNIVARIATE ANALYSIS DI PERUSAHAAN PEMBUAT FLAVOURS. S2 thesis, Universitas Mercu Buana Jakarta.

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Abstract

Law No 33 Year 20014 on halal product assurance affecting Indonesian market requirement of a product. Based on this regulation all products marketed in Indonesia must be a halal certified product. Flavor product is categorized as the material which requires halal certificate due to the complexity of the ingredients. Before starting halal registration, its compulsory for the company to implement halal assurance system which consist of eleven criteria. The purpose of this paper is to analyze production process of halal product and determine the implication of halal assurance implementation. Univariate analysis is used to describe the single variable stated in the questionnaire. Statements are adapted from critical aspects declared by AIFDC-ICU decree No SK 24/Dir/LPPOM MUI/VII/14 the year of 2014 about the guidance for the audit result assessment of HAS 23000 implementation in the manufacturing industry. The results show that improvements are required to ensure the consistency of raw material supporting documents availability. Keywords: flavour, halal, LPPOM MUI, halal assurance system, univariate analysis Undang – undang No. 33 Tahun 2014 tentang Jaminan Produk Halal mempengaruhi tren permintaan pelanggan mengenai sebuah produk. Berdasarkan peraturan tersebut, seluruh produk yang dipasarkan di Indonesia harus bersertifikat halal. Flavour yang dikategorikan sebagai bahan kritis karena komposisinya yang rumit untuk ditelusuri status kehalalannya wajib untuk melakukan sertifikasi halal. Perusahaan pembuat flavours sebelum melakukan sertifikasi halal harus menerapkan 11 kriteria Sistem Jaminan Halal yang diantaranya prosedur tertulis aktivitas kritis, bahan, dan fasilitas produksi. Penelitian ini bertujuan untuk menganalisa proses produksi flavour halal dan pengaruh penerapan sistem jaminan halal terhadap penerimaan bahan baku pada perusahaan pembuat flavours. Alat metode dalam penelitian ini menggunakan analisa univariate dengan pernyataan yang diadaptasi dari SK Direktur LPPOM MUI nomor SK/24/Dir/LPPOM MUI/VII/14 Tahun 2014 tentang panduan penilaian hasil audit penerapan HAS 23000. Dari 13 aspek kritis dari kriteria bahan baku dan prosedur tertulis untuk aktivitas kritis, konsistensi ketersediaan dokumen pendukung bahan baku harus ditingkatkan. Kata Kunci : Flavour, Halal, LPPOM MUI, Sistem Jaminan Halal, Univariate Analysis

Item Type: Thesis (S2)
NIM/NIDN Creators: 55316120022
Uncontrolled Keywords: Flavour, Halal, LPPOM MUI, Sistem Jaminan Halal, Univariate Analysis
Subjects: 300 Social Science/Ilmu-ilmu Sosial > 320 Political dan Government Science/Ilmu Politik dan Ilmu Pemerintahan > 322 Relation of The State of Organized Groups/Hubungan Negara dengan Kelompok Sosial yang Terorganisir > 322.3 Business and Industry/Bisnis dan Industri
600 Technology/Teknologi > 680 Manufacture For Specific Uses/Industri Pembuatan produk untuk penggunaan tertentu
600 Technology/Teknologi > 680 Manufacture For Specific Uses/Industri Pembuatan produk untuk penggunaan tertentu > 680.1-680.9 Standard Subdivisions of Manufacture For Specific Uses/Subdivisi Standar Dari Industri Pembuatan Produk Untuk Penggunaan Tertentu
Divisions: Pascasarjana > Magister Teknik Industri
Depositing User: Dede Muksin Lubis
Date Deposited: 31 Jan 2023 03:46
Last Modified: 31 Jan 2023 03:46
URI: http://repository.mercubuana.ac.id/id/eprint/73862

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