DAFTAR ISI SAMPUL i LEMBAR PERSETUJUAN ii RIWAYAT...
8
xiii DAFTAR ISI SAMPUL .............................................................................. i LEMBAR PERSETUJUAN .................................................. ii LEMBAR PENGESAHAN .................................................... iii RIWAYAT HIDUP ................................................................ iv LEMBAR PERUNTUKKAN .................................................. v PERNYATAAN KEASLIAN TA ........................................... vi RINGKASAN ........................................................................ vii SUMMARY ........................................................................... ix KATA PENGANTAR ........................................................... xi DAFTAR ISI ........................................................................ xiii DAFTAR TABEL ................................................................. xv DAFTAR GAMBAR ............................................................. xvii DAFTAR LAMPIRAN .......................................................... xix BAB I. PENDAHULUAN .................................................... 1 1.1 LatarBelakang ................................................... 1 1.2 Rumusan Masalah ............................................. 3 1.3 Tujuan .............................................................. 3 1.4 Manfaat ............................................................ 3 BAB II. TINJAUAN PUSTAKA ............................................. 5 2.1 Unggas .............................................................. 5 2.2 Pedoman Berproduksi Halal Untuk Pemotongan Unggas ............................................................ 6 2.2.1Kebijakan Perusahaan ..................................... 7 2.2.2PemilihanHewan Halal ..................................... 8 2.2.3Sarana Dan FasilitasPemotonganUnggas ....... 8 2.2.4Proses PemotonganUnggas ............................ 9 2.2.5AspekAdministrasi ........................................... 16 2.3Sertifikat Halal .................................................... 16 2.4Halal Assurance System (HAS).......................... 18 BAB III. BAHAN DAN METODE PENELITIAN .................... 23 3.1 Tempat dan Waktu Penelitian ............................ 23 3.2 BatasanMasalah ................................................ 23
Transcript of DAFTAR ISI SAMPUL i LEMBAR PERSETUJUAN ii RIWAYAT...
xiii
DAFTAR ISI
SAMPUL .............................................................................. i LEMBAR PERSETUJUAN .................................................. ii LEMBAR PENGESAHAN .................................................... iii RIWAYAT HIDUP ................................................................ iv LEMBAR PERUNTUKKAN .................................................. v PERNYATAAN KEASLIAN TA ........................................... vi RINGKASAN ........................................................................ vii SUMMARY ........................................................................... ix KATA PENGANTAR ........................................................... xi DAFTAR ISI ........................................................................ xiii DAFTAR TABEL ................................................................. xv DAFTAR GAMBAR ............................................................. xvii DAFTAR LAMPIRAN .......................................................... xix BAB I. PENDAHULUAN .................................................... 1
1.1 LatarBelakang ................................................... 1 1.2 Rumusan Masalah ............................................. 3 1.3 Tujuan .............................................................. 3 1.4 Manfaat ............................................................ 3
BAB II. TINJAUAN PUSTAKA ............................................. 5
2.1 Unggas .............................................................. 5 2.2 Pedoman Berproduksi Halal Untuk Pemotongan
Unggas ............................................................ 6 2.2.1Kebijakan Perusahaan ..................................... 7 2.2.2PemilihanHewan Halal ..................................... 8 2.2.3Sarana Dan FasilitasPemotonganUnggas ....... 8 2.2.4Proses PemotonganUnggas ............................ 9 2.2.5AspekAdministrasi ........................................... 16 2.3Sertifikat Halal .................................................... 16 2.4Halal Assurance System (HAS).......................... 18
BAB III. BAHAN DAN METODE PENELITIAN .................... 23
3.1 Tempat dan Waktu Penelitian ............................ 23 3.2 BatasanMasalah ................................................ 23
xiv
3.3 TahapanPenelitian ............................................. 24
BAB IV. HASIL DAN PEMBAHASAN ................................. 31 4.1 Gambaran Umum Perusahaan .................................. 31 4.2 Deskripsi Produk ....................................................... 32 4.3 Proses Produksi ........................................................ 32 4.4 Sanitasi ..................................................................... 42 4.5 Analisis Aspek Kehalalan Proses Produksi ............... 43
4.5.1 Titik Kritis Kehalalan ...................................... 43 4.5.2 Teknik Pemotongan Hewan ........................... 45 4.5.3 Pasca Penyembelihan ................................... 47 4.5.4 Evaluasi Dan Perbaikan Proses Produksi ...... 49
4.6 Penerapan Pemenuhan Dokumen Sistem Jaminan Halal ................................................................................ 49
4.7 Penyusunan Manual Halal ......................................... 58
BAB VI. PENUTUP .............................................................. 61
5.1 Kesimpulan ....................................................... 61 5.2 Saran ................................................................ 61
DAFTAR PUSTAKA ............................................................. 62 LAMPIRAN .......................................................................... 66
xv
DAFTAR TABEL
Tabel 4.1 Potongan bagiann Karkas ..................................... 39 Tabel 4.2 Hasil Identifikasi Titik Kritis Penyembelihan .......... 43 Tabel 4.3 Hasil Pemeriksaan Pasca Penyembelihan ............ 48 Tabel 4.4 Pemenuhan Dokumen Manual SJH Di RPH-U ...... 50
xvi
xvii
DAFTAR GAMBAR
Gambar 2.1 Alur Proses Pemotongan Unggas ..................... 10 Gambar 3.1 Diagram AlirTahapan Penelitian ........................ 24 Gambar 4.1 Diagram Alir Proses Produksi Pemotongan Ayam
......................................................................... 33 Gambar 4.2 Pengistirahatan Ayam ....................................... 35 Gambar 4.3 Proses Penyembelihan Ayam ........................... 36 Gambar 4.4 Penirisan Darah Untuk KonsumenTertentu ....... 37 Gambar 4.5 Proses pencabutanBulu .................................... 38 Gambar 4.6 Transportasi ...................................................... 42 Gambar 4.7 Proses Sanitasi Lingkungan Produksi ............... 43 Gambar 4.8 Hasil Penyembelihan Penggunaan Pisau Yang
Kurang Tajam .................................................. 44 Gambar 4.9 Kondisi Proses Pengumpulan Di Tong .............. 45 Gambar 4.10 Perbandingan Warna Kondisi Leher ................ 47 Gambar 4.11 Struktur Tim Manajemen Halal ..................... 52 Gambar 4.12 Lokasi Proses Produksi .................................. 55
xviii
xix
DAFTAR LAMPIRAN
Lampiran 1 Pohon Keputusan Identifikasi Titik Kritis............. 66 Lampiran 2 Form Daftar Pertanyaan Sistem Jaminan Halal. 67 Lampiran 3 Perbandingan Hasil Teknik Pemotongan ........... 69 Lampiran 4 Hasil Pengamatan Ciri-ciri Kematian Sempurna . 70 Lampiran 5 Evaluasi Dan Perbaikan Proses Produksi .......... 73 Lampiran 6 Hasil Daftar Pertanyaan Sistem Jamnian Halal .. 74 Lampiran 7 Poster Edukasi ................................................... 76 Lampiran 8 Denah Lokasi RPH-U Mitra Karya Unggas ......... 78 Lampiran 9 Form Daftar Pertanyaan Audit Internal ............... 79 Lampiran 10 Draft Manual Halal Sistem Jaminan Halal ........ 81
xx
