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


Ayuni Adawiyah(1), Yuni Kulsum(2*)

(1) Departement Biology, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung, Indonesia
(2) Departement Biology, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung, Indonesia
(*) Corresponding Author

Abstract


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.


Keywords


critical control, halal, meat-base food, snacks, tayyib.

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DOI: https://doi.org/10.15575/ijhar.v1i2.5780

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Indonesian Journal of Halal Research Indexed By:

          


Published By:

Halal Center

UIN Sunan Gunung Djati

Gedung Solahuddin Sanusi (Laboratorium Terpadu)

Jl. A.H. Nasution No. 105, Cibiru, Bandung, West Java 40614 - Indonesia 

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Indonesian Journal of Halal Research by Halal Center UIN Sunan Gunung Djati Bandung is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Based on a work at https://journal.uinsgd.ac.id/index.php/ijhar.