dc.contributor.advisor | Hastati, Dwi Yuni | |
dc.contributor.author | Hildayani | |
dc.date.accessioned | 2024-08-08T03:49:17Z | |
dc.date.available | 2024-08-08T03:49:17Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/156605 | |
dc.description.abstract | Sertifikasi halal merupakan proses pemenuhan persyaratan dan pemeriksaan dalam memperoleh sertifikat halal. Penelitian ini bertujuan untuk menjabarkan alur proses sertifikasi halal dan identifikasi kendala restoran. Metode yang digunakan, yaitu observasi, kuesioner, dan wawancara. Pada alur proses sertifikasi halal, restoran mendaftarkan serta mengunggah dokumen di SiHalal dan CEROL SS-23000 jika LPH yang dipilih LPPOM MUI. Penerbitan sertifikat halal berdasarkan terbitnya Ketetapan Halal (KH) pada sidang fatwa. Hasil identifikasi kendala sub pre-audit, indikator penyusunan dokumen bahan termasuk kategori sangat sering dengan nilai 85,00% dikarenakan kurangnya pemahaman restoran dalam penyusunan dokumen. Sub audit pada indikator penjadwalan audit termasuk kategori sering dengan nilai 72,22% dikarenakan lamanya penentuan waktu audit serta komunikasi antara auditor dan restoran. Sub post-audit pada indikator tindakan perbaikan ketika ada temuan ketidaksesuaian termasuk kategori sering dengan nilai 70,56% dikarenakan restoran masih kekurangan waktu saat perbaikan temuan. | |
dc.description.abstract | Halal certification is the process of fulfilling requirements and examinations
in obtaining a halal certificate. This research aims to describe the process of the
halal certification and identify restaurant constraints. The research methods are
observation, questionnaires, and interviews. In the halal certification process,
restaurants are register and upload on SiHalal and CEROL SS-23000 if the LPH is
chosen LPPOM MUI. The publishing of a restaurant halal certificate depends on
the publishing of a Ketetapan Halal (KH) at the fatwa hearing. The results of
identification sub pre-audit, the indicator for preparing material documents
included the very frequent category with 85.00%, because the restaurant's lack of
understanding in preparing documents. The sub audit in the audit scheduling
indicator included the frequent category with 72.22%, because the length of time
the audit is determined and communication between the auditor and the restaurant.
The sub post-audit indicator for corrective action when there are findings of
discrepancies included the frequent category with 70.56%, because the restaurant
still lacks time to correct the findings. | |
dc.description.sponsorship | | |
dc.language.iso | id | |
dc.publisher | IPB University | id |
dc.title | Identifikasi Kendala Restoran di Provinsi DKI Jakarta dalam Pelaksanaan Sertifikasi Halal (Studi Kasus: LPH LPPOM MUI) | id |
dc.title.alternative | Identification of Restaurant Constraints in DKI Jakarta Province to Implementation Halal Certification (Case Study: LPPOM MUI LPH) | |
dc.type | Tugas Akhir | |
dc.subject.keyword | Restaurant | id |
dc.subject.keyword | CEROL SS-23000 | id |
dc.subject.keyword | Halal MUI | id |
dc.subject.keyword | Halal Certification | id |
dc.subject.keyword | Constraints | id |