Article Per Year (5 Year)
p-Index From 2019 - 2024
0.659
P-Index
This Author published in this journals
All Journal Indonesian Journal of Halal Research Journal of Applied Engineering and Technological Science (JAETS)
Hayati Habibah Abdul Talib
Universiti Teknologi Malaysia
Religion Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Medicine & Pharmacology Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Halal Assessment Model Design in Bakery Industry Alyani Rahma Putri; Nilda Tri Putri; Alizar Hasan; Ikhwan Arief; Hayati Habibah Abdul Talib
Indonesian Journal of Halal Research Vol 3, No 2 (2021): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i2.13000

Abstract

Bakery product is a product with huge business opportunities in the domestic and international halal food market. Bakery companies demand to keep consumers' trust in their bakery products. This study aims to design the halal assessment model required to determine the critical point in the bakery-making business process. This assessment tool is intended to understand, acknowledge, and determine the critical point of the bakery production process from the halal degree and is reviewed from all aspects, such as the materials’ content, as well as the material acquisition and processing method based on 18 criteria of Good Manufacturing Practices (GMP) principles. The halal assessment model designed in this research used the Quality Function Deployment (QFD) approach, which was integrated into the company's business process. The halal critical bakery (HCB) was grouped based on Supply Chain Operations Reference (SCOR) model. Matrix 1 integrated GMP and business process (BP), and matrix 2 integrated GMP and HCB. The results of the design model implementation based on the standards set by the Halal Auditor of Institute for the Study of Food, Drugs, and Cosmetics Indonesian Ulema Council (LPPOM MUI) found that the company met the standard matrix component one by 47%. In comparison, matrix component 2 was only able to meet the Auditor standards by 34%, and the matrix component 3 standards were able to be fulfilled by the company by 75%. The fulfillment value of each matrix is influenced by the negative gap that occurs; the negative gap occurs because of the standard criteria in the technical matrix that are not accomplished. This halal assessment model design is expected to help the company evaluate and control critical points in the business processes.
Designing Food Safety Management and Halal Assurance Systems in Mozzarella Cheese Production for Small-Medium Food Industry Nilda Tri Putri; Arif Kharisman; Ikhwan Arief; Hayati Habibah Abdul Talib; Khairur Rijal Jamaludin; Elsayed Ali Ismail
Indonesian Journal of Halal Research Vol 4, No 2 (2022): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i2.12996

Abstract

Indonesia's small and medium-sized enterprises (SMEs) are having difficulty implementing a food safety management and halal assurance system. This article aims to design a food safety and halal assurance system for Dairy Farm SMEs. This research designed a food system by identifying the application of Good Manufacturing Practices (GMP) and the HACCP to Dairy Farm SMEs based on the survey, in-depth interviews, and document standard review. The food safety system was implemented using HACCP, and six Critical Control Point (CCP) processes were identified, including milking (raw material), storage, pasteurization, curd filtering, and cheese packaging. The halal assurance system is implemented at Dairy Farm SMEs by identifying and improving the company's business processes and the mozzarella cheese production process. In addition, a Standard Operating Procedure (SOP) was developed, including a food safety system and a halal assurance system. The research results can be used wisely by Dairy Farm SMEs to assist in obtaining recommendations from the Food and Drug Supervisory Agency and halal certification.
Identifying Factors for The Success of Halal Management Practices in Leather Industry Tengku Nurainun; Hayati Habibah Abdul Talib; Khairur Rijal Jamaludin; Shari Mohd Yusof; Nilda Tri Putri; Fitra Lestari
Journal of Applied Engineering and Technological Science (JAETS) Vol. 4 No. 2 (2023): Journal of Applied Engineering and Technological Science (JAETS)
Publisher : Yayasan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/jaets.v4i2.1989

Abstract

The need to apply halal management practices to non-food industries today is still merely seen as a necessity to meet the requirements of Islamic rules. Meanwhile, this approach has demonstrated that it can improve organizational efficacy in a variety of contexts. This study seeks to investigate the depth of halal principles implementation among leather industries and comes up with strategies for how small and medium-sized enterprises (SMEs) in the leather industry can use halal management practices to move toward halal certification and enhance its performance. An exploratory-descriptive approach was used to get the current state of halal practices among leather industry SMEs through interviews and survey questionnaires. Five stakeholders were interviewed in a semi-structured manner. A survey questionnaire was distributed to 127 SMEs in the leather industry center of Sukaregang, Garut, Indonesia. This paper discusses the key factors of halal implementation and determines which halal practices need more emphasis. The result showed that the current knowledge, awareness, and implementation of halal requirements among leather SMEs in Indonesia are still low. An action plan for the industry, authority, and supplier was provided.  The implication of this research can contribute to the leather industry players that intent to implement halal management system effectively and stakeholders in making decision to accelerate halal certification process.
Co-Authors Alizar Hasan Alyani Rahma Putri Arif Kharisman Elsayed Ali Ismail Fitra Lestari Ikhwan Arief Khairur Rijal Jamaludin Nilda Tri Putri Shari Mohd Yusof Tengku Nurainun