Penentuan titik kritis krecek rambak menggunakan metode HACCP (studi kasus UD Amalia Mojokerto) dalam rangka penerapan sertifikasi halal

Dian Farida Asfan, Zahwa Almia Khodim, Abdul Azis Jakfar

Abstract


The issue of halal has become a global trend, not only in countries dominated by Muslims but has also spread to areas where the majority are non-Muslims. Halal labeling can increase consumer confidence in a product and this will increase company profits. This research aims to determine the critical points in the krecek rambak industry and determine the suitability of what happens in the field with halal criteria. The data obtained in this paper was obtained through journals, books, electronic media, such as the official LPPOM MUI website and personal communication with competent sources through interview procedures.The method used in this research is HACCP to determine the critical point. The critical point for krecek rambak is the skin and the cooking oil used.  The research results show that halal product certification has positive implications for MSMEs, especially for MSMEs in industrial center areas. This is supported by government activities in Mojokerto district which have begun to encourage small industries to carry out self-declaration halal certification programs

Keywords


Halal; Krecek; Critical Point

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DOI: https://doi.org/10.21107/herj.v1i1.25166

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Halal Centre

Institute of Research and Community Services, University of Trunojoyo Madura

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