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Study of Critical Point Analysis on Meat-Based Foods in Bandung

Indonesian Journal of Halal Research · Vol. 1 No. 2 (2019) · hlm. 40–45

DOI
10.15575/ijhar.v1i2.5780
ISSN
2657-0165, 2656-3754
Terbit
2019-08-31
Penerbit
UIN Sunan Gunung Djati Bandung
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

Halal is a term of lawful or permitted to do according to Islamic law which regulates all aspects of life especially in consuming food. Halal critical point is a condition of food processing. Halal food has a possibility transformed into haram if there are non-halal ingredients used during the food processing. The concept of Halalan Tayyiban is not widely understood by the Muslim, although it is necessary for all human according to health and hygiene. This research was a descriptive study with a qualitative approach. The interview and observation to 8 informants were carried out to the seller of sausages (chicken and beef), cilok, burger, bump and three types of meatballs. The results of the halal condition analysis of processed meat-based foods which is supported by the results of observations and interviews directly pursed into two main important discussions, namely in terms of the composition and processing of processed meat-based food.

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15 penulis · 72 tautan kepenulisan bersama · 3 lintas organisasi

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  • Sunan Gunung Djati State Islamic University Bandung
  • Gazi University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Desi NurjanahGazi University2
Fatiya ShofwaturrohmaniSunan Gunung Djati State Islamic University Bandung2
Musa’adah Musa’adahSunan Gunung Djati State Islamic University Bandung1
Yani SuryaniSunan Gunung Djati State Islamic University Bandung1
Adisty Virakawugi DarniwaSunan Gunung Djati State Islamic University Bandung1
Tri CahyantoSunan Gunung Djati State Islamic University Bandung1
Siska TridesiantiSunan Gunung Djati State Islamic University Bandung1
Rahmat Taufiq Mustahiq AkbarSunan Gunung Djati State Islamic University Bandung1
Dicky DickyAfiliasi tidak diketahui1
Pameila Qaulan Tsaqila MadaniSunan Gunung Djati State Islamic University Bandung1
Rindi MeldaniaSunan Gunung Djati State Islamic University Bandung1
Sophia Eka TisnawatiSunan Gunung Djati State Islamic University Bandung1
Ita FitriyyahSunan Gunung Djati State Islamic University Bandung1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/ijhar/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Study of Critical Point Analysis on Meat-Based Foods in Bandung</dc:title>
	<dc:creator>Adawiyah, Ayuni</dc:creator>
	<dc:creator>Kulsum, Yuni</dc:creator>
	<dc:subject xml:lang="en-US">critical control</dc:subject>
	<dc:subject xml:lang="en-US">halal</dc:subject>
	<dc:subject xml:lang="en-US">meat-base food</dc:subject>
	<dc:subject xml:lang="en-US">snacks</dc:subject>
	<dc:subject xml:lang="en-US">tayyib.</dc:subject>
	<dc:description xml:lang="en-US">Halal is a term of lawful or permitted to do according to Islamic law which regulates all aspects of life especially in consuming food. Halal critical point is a condition of food processing. Halal food has a possibility transformed into haram if there are non-halal ingredients used during the food processing. The concept of Halalan Tayyiban is not widely understood by the Muslim, although it is necessary for all human according to health and hygiene. This research was a descriptive study with a qualitative approach. The interview and observation to 8 informants were carried out to the seller of sausages (chicken and beef), cilok, burger, bump and three types of meatballs. The results of the halal condition analysis of processed meat-based foods which is supported by the results of observations and interviews directly pursed into two main important discussions, namely in terms of the composition and processing of processed meat-based food.</dc:description>
	<dc:publisher xml:lang="en-US">UIN Sunan Gunung Djati Bandung</dc:publisher>
	<dc:date>2019-08-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/5780</dc:identifier>
	<dc:identifier>10.15575/ijhar.v1i2.5780</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Halal Research; Vol. 1 No. 2 (2019): August; 40-45</dc:source>
	<dc:source>2657-0165</dc:source>
	<dc:source>2656-3754</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/5780/3313</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Indonesian Journal of Halal Research</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>