Food ScienTech Journal
Vol 5, No 1 (2023)

Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten

Fitria Riany Eris (Department of Food Technology Universitas Sultan Ageng Tirtayasa)
Zulfatun Najah (Department of Food Technology Universitas Sultan Ageng Tirtayasa (Email : z.najah@untirta.ac.id))
Tubagus Bahtiar Rusbana (Department of Food Technology Universitas Sultan Ageng Tirtayasa)
Puji Wulandari (Department of Food Technology Universitas Sultan Ageng Tirtayasa)
Nurul Annadzifah (Department of Food Technology Universitas Sultan Ageng Tirtayasa)
Rifqi Ahmad Riyanto (Department of Food Technology Universitas Sultan Ageng Tirtayasa)

Article Info

Publish Date
09 Jul 2023

Abstract

Food products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference to implement halal product processing. The problem is that there are many ingredients, the main raw materials and additional ingredients—that are not clear about their origin and halal assurance. This study aims to identify the Halal Critical Point (HCP) of derivative of beneng taro produced by microenterprises. This study uses a qualitative method. Sources of research data were taken from observations and interviews with owners of businesses, as well as observations at the research location. Halal critical materials are beneng taro flour, cassava flour, vegetable oil, and dry coriander. Halal critical processes are production, washing facilities, and transportation. The critical control points in production include soaking, washing, and frying.

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Journal Info
Food ScienTech Journal
Website

Abbrev

fsj

Publisher

Universitas Sultan Ageng Tirtayasa

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

Description

FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. ...