IDENTIFICATION OF HALAL CRITICAL POINTS OF FRIED FOOD SERVEDBY RESTAURANT IN PADANG. In The 2nd International Conference on Culinary, Fashion, Beauty and Tourism (ICCFBT) 2019 (iccfbt.fpp.unp.ac.id)

Abstract

The research is aimed at knowing the critical point of halal fried foods in restaurants in Padang. Qualitative method is used in the research. Sources of research data were taken from informants, namely restaurant managers, using snowball sampling techniques. Research data in the form of observations and interviews with informants, as well as observations at the research location. The data in this study is processed by using the software NVivo 11. The results showed that there are three important themes related to food processing techniques in restaurants, these techniquesare frying, boiling with coconut milk, and burning. There are 53 fried food menus, consisting of processed chicken, seafood, fresh fish, beef, eggs, and vegetable ingredients. The identification results show that there are 19 important themes related to the critical point of halal fried foods based on processed chicken, seafood, fresh fish, meat, eggs, and vegetable ingredients. The themes include: (1) how to slaughter animals; (2) cooking oil; (3) salt; (4) flavoring; (5) flour; (6) soy sauce.