Intervention of Knowledge of Materials that Have Halal Critical Points, on Methods of Material Selection and Control of Food Technology Practices for UNNES Culinary Students

DOI

10.2991/978-2-38476-198-2_71How to use a DOI?

Keywords

Food Ingredients; Food Technology; Halal Critical Points

Abstract

In the State of Indonesia, Law Number 33 of 2014 concerning Guarantees for Halal Products (UU JPH) has been enacted. The law stipulates that products that enter, circulate and trade in the territory of Indonesia must be halal certified, except for products that are forbidden. Strengthened by Law Number 11 of 2020 concerning Job Creation, it is mandatory for micro, small and large business actors to have a halal certificate for their processed products. According to Government Regulation (PP) Number 39 of 2021 concerning Implementation of the Halal Product Guarantee Field, halal certificates must be owned starting October 17, 2026. UNNES (Semarang State University) Catering Students as culinary business actors must have knowledge of the halal product guarantee system in Indonesia according to the mandate of law. This research was carried out by means of knowledge interventions about food ingredients that have a halal critical point in food technology practice courses. 90 students of culinary education at Semarang State University were involved in this study to be subjected to the intervention treatment of knowledge of food ingredients that have a halal critical point. Then an observation was made of students’ skills in assessing the critical point of halal in the practice of food technology. Observations using trained panellists who are halal auditors, to assess students’ ability to choose halal practice materials and control the food technology practice process to avoid halal critical situations. The intervention process of knowledge of food ingredients that have halal critical points is carried out in 2 ways, namely by assigning students to review halal critical point reference books and resume knowledge of halal critical points in the “halal food scan” application under Android. Measurement of student ability is carried out when practicing food technology. Also measured student responses to the knowledge that was intervened using the 2 media. From the research results it is known that 100% of students have understood which food ingredients have a halal critical point seen from efforts to inventory ingredients whose production origins are clear and have a halal label. From the results of observations of practical implementation, there were 85% of students who were able to recognize the stages of processing food technology practices that were halal critical points, to then control the halal process. Based on the responses from student respondents, intervention materials in the form of halal critical point reference books and application software under Android, are equally useful in increasing understanding of food ingredients that have halal critical points.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - M. Ansori
PY  - 2024
DA  - 2024/02/06
TI  - Intervention of Knowledge of Materials that Have Halal Critical Points, on Methods of Material Selection and Control of Food Technology Practices for UNNES Culinary Students
BT  - Proceedings of the 5th Vocational Education International Conference (VEIC-5 2023)
PB  - Atlantis Press
SP  - 518
EP  - 525
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-198-2_71
DO  - 10.2991/978-2-38476-198-2_71
ID  - Ansori2024
ER  -