Analisis Pemenuhan Kriteria Sistem Jaminan Halal Pada Pengolahan Lapis Panggang di IKM Rezzen Bakery Malang

Based on Law No. 33 of 2014 concerning Halal Product Guarantee, the state is obliged to provide protection and assurance regarding the halalness of products consumed by the public. All food products must include a halal certificate from the Halal Product Guarantee Agency (BPJPH) under the Ministry of Religion (Kemenag). IKM Rezzen Bakery has had a Halal Certificate since 2015 and has made two extensions in 2017 and 2019. Halal. This study aims to analyze the implementation of 11 criteria for the Halal Assurance System (SJH) with the provisions and standards of HAS-23000 at IKM Rezzen Bakery. The importance of implementation analysis is carried out to ensure the halalness of the product during the validity period of the Halal Certificate at IKM Rezzen Bakery. The research method used is descriptive observational. The results showed that Rezzen Bakery had met 10 of the 11 SJH criteria. The ten criteria are halal policy, halal management team, training and education, ingredients, products, production facilities, written procedures for critical activities, traceability, handling of products that are not according to criteria, and management reviews. The internal audit point is not fulfilled because Rezzen Bakeri conducts an internal audit once a year

Analisis Pemenuhan Kriteria Sistem Jaminan Halal Pada Pengolahan Lapis Panggang di IKM Rezzen Bakery Malang

Berdasarkan Undang-Undang No. 33 Tahun 2014 tentang Jaminan Produk Halal, negara berkewajiban untuk memberikan perlindungan dan jaminan tentang kehalalan produk yang dikonsumsi oleh masyarakat. Sehingga semua produk makanan wajib mencantumkan sertifikat halal dari Badan Penyelenggara Jaminan Produk Halal (BPJPH) di bawah Kementerian Agama (Kemenag). IKM Rezzen Bakery telah memiliki Sertifikat Halal sejak tahun 2015 dan telah melaukan dua kali perpanjangan pada tahun 2017 dan 2019. Halal. Penelitian ini bertujuan untuk menganalisis implementasi 11 kriteria Sistem Jaminan Halal (SJH) dengan ketentuan dan standar HAS-23000 di IKM Rezzen Bakery. Pentingnya analisis implementasi dilakukan untuk menjamin kehalalan produk selama masa berlakunya Sertifikat Halal pada IKM Rezzen Bakery. Metode penelitian yang digunakan bersifat observasional deskriptif. Hasil penelitian menunjukkan bahwa Rezzen Bakery telah memenuhi 10 dari 11 kriteria SJH, 10 kriteria tersebut adalah kebijakan halal, tim manajemen halal, pelatihan dan edukasi, bahan, produk, fasilitas produksi, prosedur tertulis untuk aktivitas kritis, kemampuan telusur, penanganan produk tidak sesuai kroteria, dan kaji ulang manajemen. Point audit internal kurang terpenuhi karena pada Rezzen Bakery melakukan audit internal sekali dalam satu tahun

Hubungan antara atribut sensori dan kualitas gula merah tebu: pengaruh pH dan kondisi karamelisasi

Brown cane sugar is a traditional sugar product manufactured without removing the molasses component. Non-enzymatic browning occurred through Maillard reaction when heated in the caramelization process involving complexes between amino acids and sugar reducer possessing important effects on food properties, such as: nutritional value, color, texture, and taste. This study was conducted to analyze the pH effect and caramelization conditions towards the quality of brown cane sugar and the correlation to sensory properties by Partial Least Squares (PLS) Regression by using four treatments: 440 (40-minute caramelization : 0.3% NaHCO3), 710 (40-minute caramelization : 0.7% NaHCO3), 240 (40-minute caramelization : 0% NaHCO3), and 460 (60-minute caramelization : 0.3% NaHCO3). Water content, ash content, color (L, a*, b*), sensory attributes (color, taste, texture) as well as the level of consumer acceptance were investigated. The results showed that texture was positively correlated with moisture, ash, and b* values. The color intensity and taste were negatively correlated with these parameters but positively correlated with pH. Color intensity was also positively correlated with (L*). A caramelization duration and concentration of NaHCO3 given effected the quality of brown cane sugar. In other words, the longer of caramelization duration, the darker of color (blackish brown), with a slightly soft texture, high water content, and strong caramel flavor. Besides, the higher of the concentration of NaHCO3 given, the brighter of the product with hard and sandy textures, which many consumers preferred