Analysis Of The Suitability Of The Halal Product Assurance System Criteria In Improving Product Quality

Abstract

Halal-certified products can increase consumer confidence and competitiveness, but in practice, there are issues with the use of old halal logos and the repeated use of jars for packaging SDR bakery products. The purpose of this study is to analyze the application of halal product assurance system criteria in the SDR bakery business. This study is a field study with a qualitative approach. The data sources used are primary data from informants and secondary data from articles related to the halal product assurance system. The data collection techniques in this study include observation, in-depth interviews with informants, and documentation. The data analysis process consists of three stages: data reduction, data display, and conclusion drawing. The results of the study show that the SDR Bakery has implemented the Halal Product Assurance System (SJPH) well, including a strong commitment through halal certification from the Indonesian Ulema Council (MUI), the use of halal-certified raw materials, and control of production process hygiene to prevent contamination with haram ingredients. The product name, logo, and packaging comply with halal requirements, although the halal logo needs to be updated. The Halal Product Assurance System (SJPH) has improved the quality of SDR bread and made it more acceptable to the community. Quality monitoring is carried out routinely through internal controls, but external audits need to be more consistent. This study is expected to serve as a recommendation for similar businesses to improve product quality through a halal product assurance system, thereby increasing consumer confidence in the product.