Penerapan Sistem Jaminan Halal HAS-23000 di Industri Kemasan Makanan
DOI:
https://doi.org/10.9999/jocosae.v3i2.172Keywords:
Halal HAS22000 SJH IndustriAbstract
Secara setiap perusahaan yang telah memperoleh sertifikat halal, wajib menerapkan Sistem Jaminan Halal (SJH), namun demikian banyak ditemukan di lapangan pada saat membuat SJH masiih belum standar sesuai dengan HAS 23000. Pentingnya sertifikasi halal atau label halal yang diperoleh menjadikan perusahaan mempunyai kewajiban untuk menerapkan Sistem Jaminan Halal. Metode yang digunakan untuk menganalisis kehalalan pangan pada usaha ini adalah Halal Assurance System (HAS) 23000. Tujuan dalam penelitian ini adalah untuk mengetahui prosedur perolehan sertifikat halal MUI dan penerapan kriteria surat jaminan halal HAS 23000 pada Industri. Penelitian ini diawali dengan mengamati keadaan lapang di Industro. Dalam mengumpulkan data yang digunakan adalah wawancara dan dokumen. Setelah mengetahui keadaan lapang, sistem jaminan halal disusun dan diimplementasikan. Sistem jaminan halal mempunyai sebelas kriteria. Kriteria tersebut dijadikan acuan dikeluarkannya sertifikat halal dan pedoman pelaksanaan produksi. Pengamatan terhadap sebelas aspek kehalalalan dalam HAS 23000 yaitu (1) Kebijakan Halal, (2) Tim Manajemen Halal, (3) Pelatihan, (4) Bahan, (5) Produk, (6) Fasilitas Produk, (7) Prosedur Tertulis Aktivitas Kritis, (8) Kemampuan Telusur, (9) Penanganan Produk yang Tidak Memenuhi Kriteria, (10) Audit Internal, (11) dan Kaji Ulang Manajemen.
Downloads
References
Adinugraha, H. H., Nasution, I. F. A., Faisal, F., Daulay, M., Harahap, I., Wildan, T., ... & Purwanto, A. (2021). Halal tourism in Indonesia: An Indonesian council of ulama national sharia board fatwa perspective. The Journal of Asian Finance, Economics and Business, 8(3), 665-673.
Adiarni, N., & Fortunella, A. (2017, August). The Analysis of Halal Assurance System Implementation (HAS 23000) in Fried chicken Flour Product: A Case study on XXX Brand. In International Conference on Science and Technology (ICOSAT 2017)-Promoting Sustainable Agriculture, Food Security, Energy, and Environment Through Science and Technology for Development (pp. 57-61). Atlantis Press.
Fadholi, M., Nurhayati, S., Hakim, A., Aflahul Karimah, M., Wirawan Muhammad, A., Qoes Atieq, S., ... & Mufid, M. (2020). Exploring Factor's Affecting Consumer's Purchase Intention Of Halal Food Products For Indonesian Millennials Consumers. European Journal of Molecular and Clinical Medicine, 7(08), 4320-4338.
Mardiyah, R., Ismail, A. U., Khairani, D., Durachman, Y., Rosyadi, T., & Masruroh, S. U. (2021, September). Conceptual Framework on Halal Meat Traceability to Support Indonesian Halal Assurance System (HAS 23000) using Blockchain Technology. In 2021 9th International Conference on Cyber and IT Service Management (CITSM) (pp. 1-4). IEEE.
Mulyandi, M. R., & Tjandra, R. H. (2022). The Influence of Product Quality and Brand Image on repurchase Intention of Halal Cosmetic Products in e-Commerce. Journal of Industrial Engineering & Management Research, 4(1), 41- 52. https://doi.org/10.7777/jiemar.v4i1.438
Purwanto, A., Asbari, M., Santoso, P. B., Wijayanti, L. M., Hyun, C. C., & Saifuddin, M. P. (2020). Pengaruh Gaya Kepemimpinan Partisipatif dan Otokratis Terhadap Kinerja Sistem Jaminan Halal HAS 23000 Pada Industri Makanan Kemasan. Edumaspul: Jurnal Pendidikan, 4(1), 156-179.
PURWANTO, A., Ardiyanto, J., & Sudargini, Y. (2021). Intention Factors of Halal Food Purchase among Student Consumers: An Explanatory Sequential Mixed Methods Study. Journal of Industrial Engineering & Management Research, 2(2), 21 - 34. https://doi.org/10.7777/jiemar.v2i2.124
Purwanto, A., Haque, M. G., Sunarsi, D., & Asbari, M. (2021). The Role of Brand Image, Food Safety, Awareness, Certification on Halal Food Purchase Intention: An Empirical Study on Indonesian Consumers. Journal of Industrial Engineering & Management Research, 2(3), 42 - 52. https://doi.org/10.7777/jiemar.v2i3.144
Purwanto, A., & Sudargini, Y. (2021). Exploring Factors Affecting the Purchase Intention of Halal Food Products: An Empirical Study on Student Consumers. International Journal of Social and Management Studies, 2(4), 13-21.
Purwanto, H., Fauzi, M., Wijayanti, R., Al Awwaly, K. U., Jayanto, I., Purwanto, A., ... & Hartuti, E. T. K. (2020). Developing model of halal food purchase intention among indonesian non-muslim consumers: an explanatory sequential mixed methods research. Systematic Reviews in Pharmacy, 11(10), 396-407.
Purwanto, A., Ardiyanto, J., & Sudargini, Y. (2021). Intention factors of halal food purchase among student consumers: an explanatory sequential mixed methods study. Journal of Industrial Engineering & Management Research, 2(2), 21-34.
Purwanto, A., & Sudargini, Y. (2021). Exploring Factors Affecting the Purchase Intention of Halal Food Products : An Empirical Study on Student Consumers. International Journal of Social and Management Studies, 2(4), 13–21. https://doi.org/10.5555/ijosmas.v2i4.46
Puspaningtyas, S. D., & Sucipto, S. (2021, April). Integration of Halal Assurance System (HAS) in the Integrated Management System (IMS) to support food industry performance: a review. In IOP Conference Series: Earth and Environmental Science (Vol. 733, No. 1, p. 012045). IOP Publishing.
Susihono, W. (2019). Ergonomic participatory in halal assurance system (HAS) implementation to reduce boredom and fatigue in workers in the Sate Bandeng processing industry. Journal of Global Pharma Technology, 11(6), 285-293.
Suleman, D., Febriyantoro, M. T. ., Fadly, R., Napitupulu, R. L. ., Safria, D., & Hasibuan, R. R. . (2022). Perceptions On Halal Labels Impact On Purchase Decisions With Brand Image As Intervening Variables: A Consumer Study Of Solaria Restaurants In Jakarta. International Journal of Social and Management Studies, 3(6), 58–63. https://doi.org/10.5555/ijosmas.v3i6.257
Yanthy, E., Purwanto, A., Pramono, R., Cahyono, Y., & Asbari, M. (2020). Pengaruh Gaya Kepemimpinan Transformasional dan Tranksaksional Terhadap Kinerja Sistem Jaminan Halal HAS 23000. BISNIS: Jurnal Bisnis dan Manajemen Islam, 8(1), 131-153.
