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Course Description
In this course, we study the philosophy of halal food and the halal guarantee system in the food industry. Topics discussed include the meaning and objectives of halal certification, halal food regulations or laws and management and implementation of halal guarantee systems, bureaucratic systems and food certification institutions, critical point analysis of halal food, assistance with the process of halal products, livestock slaughter, alcohol products to students make visits or observations to the local food industry. This MK uses various forms of learning, namely lectures, case studies and problem-based learning.
Program Objectives (PO)
- Mampu menguasai filosofi Pangan Halal dan Dasar Hukumnya.
- Mampu memahami peraturan/undang-undang pangan halal dan manajemen serta impelementasi sistem jaminan halal (SJH).
- Mampu menganalisis titik kritis (CCP) Pangan Halal.
- Mampu memahami tentang Proses Produk Halal (PPH).
- Mampu memahami tentang industri halal dalam bakery product.
- Mampu melakukan desiminasi pangan halal pada masyarakat.
Aktifitas Pembelajaran
-
Pertemuan 1 Filosofi Pangan Halal dan Dasar Hukumnya -
Pertemuan 2 Peraturan atau undang-undang pangan halal dan manajemen serta impelementasi sistem jaminan halal -
Pertemuan 3 Peraturan/undang-undang pangan halal dan manajemen serta impelementasi sistem jaminan halal (SJH). -
Pertemuan 4 Sistem birokrasi dan lembaga sertifikasi pangan. -
Pertemuan 5 Menganalisis titik kritis pangan halal. -
Pertemuan 6 Tentang Proses Produk Halal (PPH). -
Pertemuan 7 Tentang Proses Produk Halal (PPH). -
Pertemuan 8 UJIAN AKHIR SEMESTER -
Pertemuan 9 Tentang penyembelihan ternak. -
Pertemuan 10 Tentang produk alkohol atau khamir. -
Pertemuan 11 Tentang industri halal dalam bakery product. -
Pertemuan 12 Melakukan kegiatan kunjungan/observasi ke industri pangan lokal. -
Pertemuan 13 Pemaparan Hasil Observasi ke Industri Pangan Lokal. -
Pertemuan 14 Pemaparan Hasil Observasi ke Industri Pangan Lokal. -
Pertemuan 15 Melakukan desiminasi pangan halal pada masyarakat. -
Pertemuan 16 UJIAN AKHIR SEMESTER
References
- Dr. Ir. Anton Apriyantono, MS., 2004, Teknologi & Manajemen Pangan Halal, Fakultas Teknologi Pertanian, IPB.
- Dr. Yusuf Qardhawi, 1995, Halal & Haram dalam Islam
- Gunduz S, Yilmaz H, Goren AC. 2013. Halal Food and Metrology: Ethyl Alcohol Contents of Beverages. J. Chem. Metrol. 7(1):7-9.
- Dirjen LPPOM Depkes RI, Peraturan Pemerintah No. 69 tahun 1999 tentang Pangan.
- Tien R. Muchtadi, 1997, Teknologi Proses Pengolahan Pangan, Pusat Antar Universitas Pangan & Gizi, IPB.
- Astuti, M. (2020). Pengembangan Produk Halal Dalam Memenuhi Gaya Hidup Halal (Halal Lifestyle). IURIS STUDIA: Jurnal Kajian Hukum, 1(1), 14-20.
- Armanios, F., & Ergene, B. A. (2018). Halal food: A history. Oxford University Press.
Lecturer
Difficult Things About Education.
$75$10
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