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Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen

Indonesian Journal of Halal Research · Vol. 3 No. 2 (2021) · hlm. 75–86

DOI
10.15575/ijhar.v3i2.11401
ISSN
2657-0165, 2656-3754
Terbit
2021-08-31
Penerbit
UIN Sunan Gunung Djati Bandung
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

Halal food certification in the university canteen needs to prepare Halal Assurance System (HAS) implementation. Halal Control Point (HCP) traceability in the canteen is very complicated because it has several menus, processes, and materials. This study aims to trace the HCP on materials, processing and serving in Universitas Brawijaya (UB) Canteen, then provide improvement. This research used seven criteria of HAS-23102 for a restaurant to evaluate the menus, ingredients, production, and serving in UB Canteen. HCP traceability was done on 60 menus from 4 food tenants and one beverage tenant. The results showed that grouping the menus and ingredients facilitates HCP identification. The menu consists of six groups: soup, deep-fried, stir-fried, strong spices dish, medium soup, and beverages. The materials consist of fresh ingredients, dry ingredients, and liquids. The menus required 113 materials. There are 16 (14%) materials HCP, including chicken, beef, noodles, and soy sauce. HCP materials do not meet HAS criteria and be replaced with halal-certified material or halal production process (HPP) description from the producer that needs to be checked by a halal auditor. The HCP did not found in the process and serving because the canteen does not produce and service haram (unlawful) products. Still, there is contamination possibility of haram and najis (unclean in Islamic terms) materials. For prevention, the Standard Operational Procedure (SOP) of production, serving the tenant, employee, and visitor need to be applied. The alternatives are supplying chicken meat and beef from a halal-certified slaughterhouse, monitoring and controlling the tenants' kitchen periodically three months, applying the halal standard for storage in tenant's kitchen and canteen facilities, and food serving in canteen. The HCP traceability of the university canteen according to halal standards, including raw materials, additional materials, processes, and serving, including the equipment used.

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  • Universitas Halu Oleo
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
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Rekan penulisOrganisasiArtikel bersama
Iqbal KharisudinAfiliasi tidak diketahui2
Sry Reski MulkaAfiliasi tidak diketahui2
Hafizh YudhistiraAfiliasi tidak diketahui2
Inderawaspada InderawaspadaAfiliasi tidak diketahui2
Rudini RudiniAfiliasi tidak diketahui2
Fitra JayaAfiliasi tidak diketahui2
Damhuri DamhuriAfiliasi tidak diketahui1
Hittah Wahi SudrajatAfiliasi tidak diketahui1
Salwiah SalwiahUniversitas Halu Oleo1
La Ode HadiniAfiliasi tidak diketahui1
Amniar AtiAfiliasi tidak diketahui1
Mamat RuhimatAfiliasi tidak diketahui1
Moh. DedeAfiliasi tidak diketahui1
Rahma MusyawarahAfiliasi tidak diketahui1
Laode Muhamad IrsanAfiliasi tidak diketahui1
Fitriyani SaudiAfiliasi tidak diketahui1
Ema Hermawati GarusuAfiliasi tidak diketahui1
Abdur Rahman ArifAfiliasi tidak diketahui1
Andi ArjunaAfiliasi tidak diketahui1
Achmad HimawanAfiliasi tidak diketahui1
Vidya Amaliatul Jannah YusufAfiliasi tidak diketahui1
Tifanny Dewi WijayaAfiliasi tidak diketahui1
Novalina SerdiatiAfiliasi tidak diketahui1
Muh. Saleh NurdinAfiliasi tidak diketahui1
Aswad Eka PutraAfiliasi tidak diketahui1
Herti UtamiAfiliasi tidak diketahui1
Eka Nanda PutrianiAfiliasi tidak diketahui1
Simparmin Br. GintingAfiliasi tidak diketahui1
Galih Putra CesnaAfiliasi tidak diketahui1
Diana MarinaAfiliasi tidak diketahui1
Nurmala K PandjaitanAfiliasi tidak diketahui1
Tri Joko RaharjoAfiliasi tidak diketahui1
Amin YusufAfiliasi tidak diketahui1
Herman SubarjahAfiliasi tidak diketahui1
Defany Ifadh Nur FhadhliahAfiliasi tidak diketahui1
Refalda HeristaAfiliasi tidak diketahui1

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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) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen</dc:title>
	<dc:creator>Sucipto, Sucipto</dc:creator>
	<dc:creator>Hidayati, Luki</dc:creator>
	<dc:creator>Perdani, Claudia Gadizza</dc:creator>
	<dc:creator>Hasanah, Nur</dc:creator>
	<dc:subject xml:lang="en-US">canteen</dc:subject>
	<dc:subject xml:lang="en-US">halal certification</dc:subject>
	<dc:subject xml:lang="en-US">halal control point</dc:subject>
	<dc:subject xml:lang="en-US">halal material</dc:subject>
	<dc:description xml:lang="en-US">Halal food certification in the university canteen needs to prepare Halal Assurance System (HAS) implementation. Halal Control Point (HCP) traceability in the canteen is very complicated because it has several menus, processes, and materials. This study aims to trace the HCP on materials, processing and serving in Universitas Brawijaya (UB) Canteen, then provide improvement. This research used seven criteria of HAS-23102 for a restaurant to evaluate the menus, ingredients, production, and serving in UB Canteen. HCP traceability was done on 60 menus from 4 food tenants and one beverage tenant. The results showed that grouping the menus and ingredients facilitates HCP identification. The menu consists of six groups: soup, deep-fried, stir-fried, strong spices dish, medium soup, and beverages. The materials consist of fresh ingredients, dry ingredients, and liquids. The menus required 113 materials. There are 16 (14%) materials HCP, including chicken, beef, noodles, and soy sauce. HCP materials do not meet HAS criteria and be replaced with halal-certified material or halal production process (HPP) description from the producer that needs to be checked by a halal auditor. The HCP did not found in the process and serving because the canteen does not produce and service haram (unlawful) products. Still, there is contamination possibility of haram and najis (unclean in Islamic terms) materials. For prevention, the Standard Operational Procedure (SOP) of production, serving the tenant, employee, and visitor need to be applied. The alternatives are supplying chicken meat and beef from a halal-certified slaughterhouse, monitoring and controlling the tenants' kitchen periodically three months, applying the halal standard for storage in tenant's kitchen and canteen facilities, and food serving in canteen. The HCP traceability of the university canteen according to halal standards, including raw materials, additional materials, processes, and serving, including the equipment used.</dc:description>
	<dc:publisher xml:lang="en-US">UIN Sunan Gunung Djati Bandung</dc:publisher>
	<dc:date>2021-08-31</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/11401</dc:identifier>
	<dc:identifier>10.15575/ijhar.v3i2.11401</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Halal Research; Vol. 3 No. 2 (2021): August; 75-86</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/11401/5994</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Indonesian Journal of Halal Research (IJHAR)</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>