Implementasi Manual Sistem Jaminan Halal dan Higiene Sanitasi di Rumah Makan Angkringan Khas Jogja Mas Bowo Bogor

Abstract

Angkringan Khas Jogja Mas Bowo merupakan rumah makan yang menyajikan beragam makanan tradisional khas daerah Jogja dan Solo. Rumah makan tersebut belum melakukan sertifikasi halal maupun higiene sanitasi sehingga keamanan dan kehalalan produknya belum terjamin. Oleh karena itu, penelitian ini bertujuan untuk menyusun dan menerapkan sebuah manual Sistem Jaminan Halal bagi Angkringan Khas Jogja Mas Bowo berdasarkan kriteria-kriteria yang terdapat pada Halal Assurance System (HAS) 23 000. Manual SJH merupakan dokumen berisi panduan teknis untuk memenuhi sebelas kriteria sistem jaminan halal yang sesuai dengan kondisi rumah makan. Penelitian diawali dengan melakukan analisis terhadap kondisi umum dan proses bisnis Angkringan Khas Jogja Mas Bowo. Setelah data keadaan lapang rumah makan diketahui, selanjutnya dilakukan penyusunan manual SJH dan implementasinya. Hasil penelitian menunjukkan bahwa manual SJH belum dapat diimplementasikan sepenuhnya karena belum terpenuhinya beberapa kriteria. Kriteria yang belum dapat diimplementasikan di antaranya belum adanya pelatihan eksternal bagi karyawan, belum lengkapnya dokumen pendukung bahan, serta fasilitas sanitasi yang belum lengkap. Berdasarkan kelemahan tersebut, usulan perbaikan yang dapat dilakukan yaitu melakukan pelatihan eksternal HAS 23 000 bagi karyawan, melengkapi dokumen pendukung bahan dan pemasok, dan melengkapi fasilitas sanitasi.

Angkringan Khas Jogja Mas Bowo is a restaurant that serves a variety of traditional foods typical of the Jogja and Solo regions. This restaurant does not yet have halal and hygiene sanitation certification so that the safety and halalness of the products are not guaranteed. Therefore, this research is being done to develop and implement a manual for Halal Assurance System based on the criteria contained in the Halal Assurance System (HAS) 23 000. The manual is a document that contains technical guidelines to fulfill the eleven criteria of the Halal Assurance System that are following the real conditions of the restaurant. The study begins by analyzing the general condition and business process at Angkringan Khas Jogja Mas Bowo. After knowing the state of the field, the halal assurance system manual was developed and implemented. The results showed that the HAS manual could not be fully implemented because several criteria had not been fulfilled. The criteria that cannot be implemented include the absence of external training for employees, incomplete supporting documents for materials, and incomplete sanitation facilities. Based on these weaknesses, improvements are proposed, namely by participating in an external training of HAS 23 000, completing supporting documents for materials and suppliers, and sanitation facilities.