OBTAINING HALAL CERTIFICATE FOR PROCESSED ANIMAL FOOD IN GARUT REGENCY IS CONNECTED WITH THE REQUIREMENTS OF HALAL ABATTOIR ACCORDING TO THE REGULATION OF THE MINISTER OF AGRICULTURE OF THE REPUBLIC OF INDONESIA
DOI:
https://doi.org/10.29121/granthaalayah.v7.i9.2019.617Keywords:
Skin Crackers, Halal Certificate, SlaughterhousesAbstract [English]
Skin crackers are foods whose raw materials come from animals. As one of the leading culinary products in Garut Regency, the production of Sukaregang skin crackers is the result of people's economic activities that contribute to improving economic prosperity. Law No. 33 of 2014 concerning Halal Product Guarantee will be effective in 2019, where halal products are required to have a halal certificate, before including the halal label on the packaging. The purpose of this article is to analyze the acquisition of processed animal skin certificates in Garut Regency from the perspective of the Minister of Agriculture's regulation. The conclusion of this article is that Halal products must meet the halal and thayyib requirements. Products whose raw materials come from processed animals must come from Halal Certified Abattoirs, raw materials for Sukaregang skin crackers originating from leather supplied from Abattoirs that have no evidence that these raw materials are sourced from halal certified abattoirs, so 2019 targets are difficult to meet and will affect the people's economy. In Indonesia, there are still few Slaughterhouses that have been halal certified, as well as in Garut Regency there are no Halal Slaughterhouses that are certified.
Downloads
References
Sayekti, Nidya Waras, (2014). Jaminan Produk Halal Dalam Perspektif Kelembagaan. Jurnal Ekonomi & Kebijakan Publik, Vol. 5 No. 2.
Aryani, Tatty, Andai Konsumen Muslim Adalah Raja, diakses dari https://hukum.unisba.ac.id/andai-konsumen-muslim-adalah-raja-hj-tatty-aryani-ramli-s-h-m-h/
Murjani, “Sistem Jaminan Produk Halal Dan Thayib Di Indonesia: Tinjauan Yuridis Dan Politis”, Jurnal Fenomena, Volume 7, No 2, 2015. DOI: https://doi.org/10.21093/fj.v7i2.298
Safira, Maya, “Tahun 2019 produk tanpa sertifikat halal dilarang beredar di Indonesia”, diakses dari https://food.detik.com/read/2017/04/05/210130/3466268/294/tahun-2019- produk-tanpa-sertifikat- halal-dilarang- beredar-di- Indonesia.
Maryati, T. dkk, (2013) Analisis Faktor Kendala dalam Pengajuan Sertifikat Halal. (Studi Kasus: Pelaku Usaha Mikro, Kecil dan Menengah Makanan Beku di Jabodetabek). Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan.
Lembaga Pengkajian Pangan Obat-Obatan Dan Kosmetika Majelis Ulama Indonesia. (2008). Panduan Umum Sistem Jaminan Halal LPPOM – MUI. Jakarta: LPPOM-MUI.
Hasan, KN. Sofyan. (2014). Kepastian Hukum Sertifikasi dan Labelisasi Halal Produk Pangan. Jurnal Dinamika Hukum, Vol. 14 No. 2. DOI: https://doi.org/10.20884/1.jdh.2014.14.2.292
Mardesci, Hermiza. (2013) Pangan Halal Dan Cara Memilih Produk Kemasan Yang Aman Dan Halal. Jurnal Teknologi Pertanian, Vol. 2, No. 2. DOI: https://doi.org/10.32520/jtp.v2i2.54
Lembaga Pengkajian Pangan Obat-Obatan Dan Kosmetika Majelis Ulama Indonesia. (2012). Persyaratan Sertifikasi Halal, HAS 23000, Persyaratan Sertifikasi Halal: Kriteria Sistim Jaminan Halal, HAS 23000: 1. Jakarta: LPPOM MUI.
Downloads
Published
How to Cite
Issue
Section
License
With the licence CC-BY, authors retain the copyright, allowing anyone to download, reuse, re-print, modify, distribute, and/or copy their contribution. The work must be properly attributed to its author.
It is not necessary to ask for further permission from the author or journal board.
This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.