Sertifikasi Halal dan Sertifikasi Non Halal pada Produk Pangan Industri

Hidayat, Asep Syarifuddin; Siradj, Mustolih

doi:10.15408/ajis.v15i2.2864

Cited by 53 publications

(53 citation statements)

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“…To expedite the implementation of JPH implementation, this law provides a role for other parties such as the government through the State Budget to facilitate the cost of halal certification for micro and small businesses. [13].…”

Section: Resultsmentioning

confidence: 99%

Intention to Halal Certification: Challenges in Increasing the Value Added of the Culinary SMEs

Mellita¹,

Trisninawati²,

Apriyadi³

2020

Proceedings of the 3rd Global Conference on Business, Management, and Entrepreneurship (GCBME 2018)

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Halal certificate is a tool for SMEs to increase the added value of products produced. By carrying out halal certificates, the product owned can be guaranteed halal status so as to provide peace for consumers, especially Muslim consumers. In addition, with halal certificates, SMEs are challenged to implement a Halal Guarantee System so that the quality of products and even the integrity of a business unit becomes better in the eyes of consumers. Halal standards and certification are mandatory in Indonesia. This is as mandated by Law No. 33 concerning Guarantee of Halal Products. In accordance with the law, there is a mandatory law for all products circulating in Indonesia to have a halal certificate. This means that SME products must also be halal-certified. The research conducted is a descriptive analysis of quantitative data to determine information on the intention and motivation of halal certificates in the eyes of SMEs. By using a questionnaire as an instrument. The sample used was 110 culinary SMEs actors with different lengths of operation and gender. By doing research in the city as known as the city of culinary, the results showed that all the SMEs have not done the halal certification yet. Nevertheless, the results of the interviews showed that all respondents were interested in conducting halal certification and understood that certification would be beneficial to the added value of their business processes.In general, this is due to business actors not yet having an understanding of the procedures for carrying out halal certification on their products. This is due to the lack of counseling and outreach about procedures for halal certification and incentives for SMEs in conducting halal certification.

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Section: Resultsmentioning

confidence: 99%

Intention to Halal Certification: Challenges in Increasing the Value Added of the Culinary SMEs

Mellita¹,

Trisninawati²,

Apriyadi³

2020

Proceedings of the 3rd Global Conference on Business, Management, and Entrepreneurship (GCBME 2018)

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“…Detection of the fraud of halal processed meat products is priority in the country having the majority of the population as muslims to know the authenticity of products, to ensure the safety and halal of food ingredients, and to protect consumers from information falsification (Hidayat and Siradj 1999). Therefore very important to develop an accurate, high sensitivity, and also low cost method to simultaneously for detecting contamination of pork DNA because DNA contamination in processed food can occur in a very low level (Kim and Kim 2017).…”

Section: Discussionmentioning

confidence: 99%

Low cost and comprehensive pork detection in processed food products with a different food matrix

Sugiana

Widyowati

Warisman

et al. 2018

Indones. J. Biotechnol.

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The adultera on of processed beef-based meat products with pork is a sensi ve issue in Indonesia. Therefore a simple, low cost, and accurate method is required for the detec on of pork, so as to protect consumers from accidental consump on of adulterated meat. In this study, we developed a detec on method for the low cost iden fica on of pork in processed meat products. We used the cost-efficient Taq DNA polymerase, DreamTaq Green PCR master mix (2x), and duplex PCR method to recognize pork simultaneously with 18S rRNA detec on. A posi ve control containing a pork gene inserted into pGEM ® -T easy was prepared, along with a nega ve control. The results of the duplex PCR were used to assess its specificity, detec on limit, and its ability to recognize pork in processed meat products with a different food matrix. 18S rRNA detec on was for confirming DNA integrity of DNA extracted from the processed food, while the posi ve control confirmed that the reagents were working well and the nega ve control confirmed a non-contamina on problem. Following this, the duplex PCR was op mized and the op mum concentra on primer for duplex PCR detec on was found to be 3 µM for pork and 0.2 µM for 18S rRNA. As li le as 3.125 ng of the DNA template could be used to detect whether a sample contained pork. Of the nine commercial processed meat products tested, five were found to contain pork while four halal products showed no signs of pork. It can be concluded that duplex PCR is a simple, fast, sensi ve, specific, and low cost method of detec ng pork in processed meat products.

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“…In fact, the population in these countries is a Muslim majority, so that the guarantee of halal food products becomes a very important thing. On the other hand, countries such as Japan, Australia, New Zealand and even America or Europe were competing to provide halal food products or commonly known Muslim meal [4]. Countries outside ASEAN see halal food products as attractive business commodities, especially supported by halal lifestyles.…”

Section: Introductionmentioning

confidence: 99%

Halal Food in South East Asia: Are We Looking Forward?

Al-Fatih¹,

Esfandiari²

2020

Proceedings of the International Conference on Law Reform (INCLAR 2019)

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Southeast Asian countries consist of several countries with a majority Muslim population, such as Indonesia, Brunei Darussalam and Malaysia. As Muslims, finding and obtaining halal food is a must. Consumers have the right to know the halal-ness of a product. Meanwhile, the government is obliged to provide halal certification of a product. Some time ago, an issue emerged about the circulation of non-halal food from outside ASEAN in the form of instant noodles. In fact, some processed products from several ASEAN countries also do not have halal certification, even though these products are distributed in Muslim-majority countries. Based on these conditions, in this paper we will discuss in depth two issues, namely: (1) the problem of the distribution of non-halal food in ASEAN; and (2) legal protection of countries in the ASEAN region for halal certification of food for their citizens

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Sertifikasi Halal dan Sertifikasi Non Halal pada Produk Pangan Industri

Cited by 53 publications

References 0 publications

Intention to Halal Certification: Challenges in Increasing the Value Added of the Culinary SMEs

Intention to Halal Certification: Challenges in Increasing the Value Added of the Culinary SMEs

Low cost and comprehensive pork detection in processed food products with a different food matrix

Halal Food in South East Asia: Are We Looking Forward?

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