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All Journal Livestock and Animal Research JURNAL AGROINDUSTRI HALAL
Sucipto Sucipto
Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universtas Brawijaya Halal-Qualified Industry Development (Hal-Q ID) Universitas Brawijaya, Gedung Fakultas Teknologi Pertanian Lantai 5, Jl Veteran Malang.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences Veterinary

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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Analisis Risiko Produksi Daging Sapi di Rumah Potong Hewan Menggunakan Metode Fuzzy FMEA (Studi Kasus di RPH X) Sucipto Sucipto; Dimas Reditya Laksmana Putra; Mas'ud Effendi
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.605 KB) | DOI: 10.30997/jah.v4i2.1248

Abstract

Penyembelihan penting dikontrol untuk memproduksi daging sapi yang halal, aman, dan berkualitas. Risiko produksi daging sapi perlu diidentifikasi dan diantisipasi. Penelitian ini bertujuan mengidentifikasi risiko dan memberi usul perbaikan untuk pencegahan dini. Risiko diananlisis menggunakan metode Fuzzy Failure Mode and Effect Analysis (F-FMEA) dengan pembobotan tiap faktor dan kompetensi setiap pakar. Setiap risiko dibuat prioritas dengan Fuzzy Risk Priority Numbers (F-RPN). Hasil penelitian menunjukkan dari 10 risiko terdapat 3 risiko dengan nilai F-RPN tertinggi yaitu pekerja tidak taat aturan, pekerja kurang terampil, dan kondisi fisik daging buruk. Risiko tersebut diberi usul perbaikan berupa penyuluhan dan pelatihan berkala mengenai kehalalan, higienitas, dan mutu daging sapi pada pekerja, pembenahan fasilitas, dan pemberian poster standard operational procedure (SOP) di setiap ruang proses produksi. Selain itu, reward and punishment yang jelas dan tegas penting diterapkan.
Penilaian Pengetahuan, Keterampilan, dan Sikap Peserta Pelatihan Implementasi Sistem Jaminan Halal di Usaha Mikro dan Kecil Pangan Sucipto Sucipto; Alda Alvita; Luki Hidayati; Muhammad Arif Kamal; Retno Astuti; Nur Hasanah
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.022 KB)

Abstract

Micro and Small Enterprises (MSEs) in Batu city, East Java, have developed, but many have not yet applied for halal certification. One of the efforts to encourage the MSEs halal certification submission is the Halal Assurance System (HAS). The problem is that the HAS training program has not been widely available and has not been assessed for success. This study aimed to assess the training program of HAS implementation for MSEs judging by the satisfaction, knowledge, skills, and attitude of the trainees. Assessment using Kirkpatrick method, level 1 assessments use questionnaires related to trainees satisfaction and level 2 relates to the learning process to change knowledge, skills, and attitudes. The respondents were 17 of local food MSEs. Data analysis using Wilcoxon Test for level 2. The results showed that trainees were satisfied with overall training implementation. Pre-test and post-test results of knowledge, skills, and attitudes aspects differed significantly and improved. The HAS implementation training program can improve respondents' knowledge and attitude in aspects of raw materials, products, production processes, production facilities, storage and handling of materials and products, and improved overall skills. HAS implementation training needs to be continuously developed to support the halal guarantee of food products MSEs.
Co-Authors Alda Alvita Dimas Reditya Laksmana Putra Effendi, Mas'ud Luki Hidayati M. Arif Kamal Nur Hasanah Pramitha Surya Noerdyah Retno Astuti