scholarly journals Bill of material analysis framework of food menu to increase raw material inventory efficiency and halal food inspection of culinary business

2021 ◽  
Vol 733 (1) ◽  
pp. 012043
Author(s):  
M A Kamal ◽  
F D Effendi ◽  
M R Utomo ◽  
S Sucipto ◽  
I Santoso ◽  
...  
Keyword(s):  
Raw Material ◽  
Analysis Framework ◽  
Food Inspection ◽  
Material Analysis ◽  
Halal Food

scholarly journals Application of multi-based quality function deployment (QFD) model to improve halal meat industry

2019 ◽  
Vol 10 (1) ◽  
pp. 97-124 ◽  
Author(s):  
Iwan Vanany ◽  
Ghoffar Albab Maarif ◽  
Jan Mei Soon
Keyword(s):  
Food Production ◽  
Quality Function Deployment ◽  
Food Industry ◽  
Raw Material ◽  
Second Phase ◽  
Processing Plant ◽  
Final Phase ◽  
Quality Function ◽  
Content Type ◽  
Halal Food

PurposeHalal food market has grown significantly over the years. As consumers are becoming more aware of the significance of halal food products and certification, food industries will benefit from a model that controls and assures halal food production. Quality function deployment (QFD) is a tool to support product design and improve food quality systems. Thus, the purpose of this study is to propose a multi-phased QFD model to identify key processes and prioritise programmes to improve halal food production.Design/methodology/approachThe matrix in the first phase was designed using the halal assurance system (HAS) requirements and the set of production process. The relationships between HAS requirements and a set of halal critical factors [i.e. raw material (chicken), workers, procedures and documentation, equipment and premises] were established in the second phase. In the final phase, potential problems and improvement programmes arising under each critical halal phase were identified. The QFD model was developed and applied in a chicken processing plant in Indonesia.FindingsIn Matrix 1, slaughtering, meat processing and meat delivery were identified as the key process, whilst equipment, procedures and documentation and workers were determined as the most critical halal factors in Matrix 2. The final phase of the QFD approach assisted the chicken processing plant in reducing potential issues by identifying key improvement programmes. The prioritisation of improvement programmes also supports the company in decision-making and allocating their resources accordingly.Practical implicationsThe multi-phased QFD model can be designed and adapted to specific food industry. It can be used to assure halal food production and inform food industry which area to prioritise and to allocate resources accordingly. The improvement of halal food production will assist food companies to target and access international markets.Originality/valueThis study proposed a new multi-phased QFD model that can be used as a halal food assurance and prioritisation tool by the food industry. This model will benefit food industry intending to implement halal assurance scheme in their process, halal auditors and policymakers.

Incoming Raw Material Analysis

1986 ◽  
Author(s):  
Russell E. Vaiden
Keyword(s):  
Raw Material ◽  
Material Analysis

scholarly journals PENGARUH BAHAN PENGEKSTRAK TERHADAP KARAKTERISTIK EKSTRAK SENYAWA FUNGSIONAL DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

2019 ◽  
Vol 6 (1) ◽  
pp. 23
Author(s):  
Nana Sutisna Achyadi
Keyword(s):  
Antioxidant Activity ◽  
Content Analysis ◽  
Vitamin C ◽  
Block Design ◽  
Raw Material ◽  
Main Research ◽  
Material Analysis ◽  
Randomized Block Design ◽  
Preliminary Research ◽  
Acidity Level

The purpose of this study is to determine the use of extracting materials suitable for dragon fruit skin extraction so that the functional compound (anthocyanin) obtained optimally.  The research method consisted of preliminary research and main research. Preliminary research was conducted to determine the maceration method (maceration and maceration modification with agitator) to be used in the main research and raw material analysis. The main research is conducted to determine the appropriate extracting agent (various types of acids and mixtures). The experimental design used in the study was Randomized Block Design (RAK) with 1x6 factorial pattern with 4 replications. Response variable in this research is physical response include analysis of dye and calculation of rendement and chemical response which include determination of acidity level (pH), vitamin C content analysis, water content analysis, and antioxidant activity analysis.  The result of preliminary research is obtained that the maceration method chosen is the usual maceration method and the result of raw material analysis which includes the vitamin C level of 184,937 mg vitamin C / 100 gram sample; analysis of dye where L * 37.56 a * 9.29 b * -0.31; and acidity level (pH) 4.73. While based on the results from the main study obtained that the selected extracting material is 2% tartrate (w / v). Response result obtained that is yield 19,09%; dye analysis with L* 48,12 a * 31.02 and b * 2,70; acidity level (pH) 0.73; rate of water 6,3%; vitamin C levels of 167.63 mg vitamin C / 100 gram samples; as well as antioxidant activity of 10,242.83 ppm.  

A supply chain integrity framework for halal food

2017 ◽  
Vol 119 (1) ◽  
pp. 20-38 ◽  
Author(s):  
Mohd Helmi Ali ◽  
Kim Hua Tan ◽  
Md Daud Ismail
Keyword(s):  
Supply Chain ◽  
Design Methodology ◽  
Food Product ◽  
Raw Material ◽  
Content Type ◽  
Four Dimensions ◽  
Controlling Mechanism ◽  
Halal Food ◽  
Food Integrity ◽  
Practical Implications

Purpose The purpose of this paper is to propose a food supply chain (SC) integrity framework in the context of halal food. Design/methodology/approach This paper provides a discussion on the development of food SC integrity framework using triangulation of interviews’ insights with literature. Findings Current industry practices such as standards have not been sufficient in embracing the concept of food SC integrity. As the food SC is complex, food SC integrity framework is proposed as a solution. This paper proposes food SC integrity framework for halal food. It consists of four dimensions, namely: raw material, production, service, and information integrity. In addition, key elements for each dimension are derived from the interviews’ insights. Research limitations/implications The framework provides the evidence that the safeguarding of halal food integrity does not rely solely on certification; but it requires an extensive effort beyond certification. Practical implications Safeguarding of food integrity should involve all stages and actors of the SC. Religious standards should incorporate SC integrity profiling through a controlling mechanism to promote higher food product integrity. Originality/value Food SC integrity framework is important to religious food as it plays a significant role to the population. This study contributes to a newly developed SC integrity framework in the context of halal food.

scholarly journals The Operation of the Halal Assurance System in the Broilers Farming Sector: A Preliminary Study/ Pengoperasian Sistem Pengurusan Jaminan Halal Di Sektor Penternakan Ayam Pedaging: Satu Kajian Awal

2020 ◽  
Vol 12 (3) ◽  
Author(s):  
Mohd Hasli Ramli ◽  
Arieff Salleh Rosman ◽  
Muhammad Talhah Ajmain@Jima’ain
Keyword(s):  
Manufacturing Industry ◽  
Animal Feed ◽  
Control Point ◽  
Meat Products ◽  
Food Product ◽  
Raw Material ◽  
Material Source ◽  
Assurance System ◽  
Poultry Breeding ◽  
Halal Food

The demand for halal food products especially chicken meat products is increasing due to the belief in products that are based on the halal concept. The Department of Islamic Development Malaysia (JAKIM) has taken the initiative to develop the Halal Assurance System (HAS) to be implemented in the food product manufacturing industry. The main purpose of this system is to increase the level of integrity of the halal product start from raw material source to the end user. Until today, the operation of this HAS in Malaysia only been focused at the stage of raw material received to the finished product and subsequently consumer consumption. As such, HAS implementation practices are less emphasized and implemented at the top halal food chain which involves the chicken broilers farming industry. Therefore this study is to discuss and identify the necessity of HAS be implemented at broiler farming sector. The methodology used in this study is a qualitative approach through document analysis used to obtain information related to the halal assurance management system and to describe the essential aspects of HAS elements such as halal control point in broilers farming activities. The findings of this study have found that aspects of animal feed source, medications and animal welfare are most important elements in SJH's implementation on poultry breeding phase. This study also recommended the implementation of HAS not only be applied on chicken broiler farming sector but also can be implemented in others farming industries such as ruminant and other poultry animals.

scholarly journals Risk Analysis in Halal Fast Food Supply Chain Restaurant using Risk Map Method

2021 ◽  
Vol 2 (1) ◽  
pp. 61
Author(s):  
Putri Amalia ◽  
Nurfitria Handayani ◽  
Maeva Apriza ◽  
Elisa Kusrini
Keyword(s):  
Supply Chain ◽  
Business Process ◽  
Fast Food ◽  
Raw Material ◽  
Risk Map ◽  
Food Supply Chain ◽  
Supply Chain System ◽  
Chain Management ◽  
Halal Food ◽  
Increasing Demand

Halal food has increasing demand in recent years. Many countries are promoting its tourism and culinary by providing halal status. In order to implement Halal system which is used to obtain Halal status, the culinary or restaurant company should accomplish several requirements that covers from many stakeholders in their supply chain management such as supplier, logistics, and production process. Hence, there are some risks obtained in conducting Halal supply chain system. The risks found at this research are from its business process which is procurement, raw material delivery, inventory, production, and consumer. From those processes, the risks discovered are listed and assigned with their severity and probability, ended up in Risk Priority Index. The risks then ranked and mapped in the risk map in order to know which risks that has high impacts. Some responses are proposed to overcome the critical risks, such as sanitary checking before delivered to the customer, make some chambers, and make SOP related to hygiene of the kitchen.

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