COMMUNITY PERSPECTIVE IN HALAL FOOD PROCESSING INDUSTRY (CHICKEN MEAT) IN INDONESIA (CASE STUDY: CHICKEN MEAT PROCESSING IN SOME MARKETS IN BANDUNG CITY)

• Main Author: adli salsabila, Muhammad
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/80557
• Institution: Institut Teknologi Bandung

In Islamic community groups, halal-certified food products are an obligation for every product marketed. For products produced by local small-scale industries, this is a challenge in itself related to the level of public trust in certifications that are claimed to be halal products. This study aims to determine the public's perception of local food products labeled halal in local traditional markets. The method used in this research is descriptive qualitative with questionnaires and interview sample data, conducted in 5 markets in the city of Bandung, namely Ujungberung Market, Caringin Induk Market, Kiaracondong Market, Ciroyom Market and Andir Market (with the products observed include chicken products, slaughter chicken, processed chicken products). Interviews were conducted with producers of chicken food products (5 people) related to the process of slaughtering by producers, distribution of goods by traders or distributors and sales until they are accepted by consumers. Questionnaire data was collected on 50 consumer respondents, 10 traders/distributor respondents and 5 producer respondents in the field related to community profiles, public perceptions, and scoresheets regarding halal food products. In addition, interviews regarding the results showed that a number of 33 consumer respondents, the majority of whom were women and housewives, stated that the food products purchased were believed to be halal and of good quality. In addition, the majority of consumer respondents as many as 29 people quite agree with buying products at the same place. In terms of producers and distributors, the majority of respondents stated that the products they processed and sell are of good quality and processed with halal procedures, even though all chicken producers do not yet have halal certification for slaughtering animals. The results of field observations indicate that the process of slaughtering animals is still below the standards set by the MUI and BPOM. This is due to the still weak and lack of supervision and product standardization by the government, in line with the increasing number of SMEs in Indonesia. Based on this, this study recommends several things as follows: 1) It is necessary to increase supervision of food product processing both at the national level to the consumer level 2) The need for collaboration between all parties, both the ministry of trade and the ministry of agriculture 3) Massive socialization in campaigning to choose processed food products of good quality and also certified halal, and 4) the need for education to the public how to choose good and halal products.