Identification Halal Critical Control Point of Drilled Food at Padang Restaurant
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Second International Conference on Cullinary, Fashion, Beauty, and Tourism (ICCFBT) 2019 Faculty of Tourism and Hospitality, Universitas Negeri Padang, September 9th – 10th 2019 IDENTIFICATION HALAL CRITICAL CONTROL POINT OF DRILLED FOOD AT PADANG RESTAURANT Rahmi Holinesti, Anni Faridah dan Wirnelis Syarif Cullinary Arts Of Home Economics Department Faculty Of Tourism and Hospitality Universitas Negeri Padang [email protected]; ABSTRACT This study aims to determine the critical control point of halal food menu which is drilled at Padang restaurant. This study uses a qualitative method. Sources of research data were taken from informants namely restaurant managers using snowball sampling techniques. Research data in the form of observations and interviews with informants, as well as observations at the research location. Data processing is using NVIVO 11 software. The results showed that there are three important themes related to food processing techniques at the restaurant, namely the technique of frying, boiling with coconut milk, and drilling techniques. There are 6 drilled food menus, consisting of chicken, seafood and fish. The results of the identification show that there are 9 important themes related to the critical control point of halal food menu which is drilled based on the processed chicken, seafood and fresh fish. The themes include: (1) how to slaughter animals; (2) salt; (3) flavoring; (4) tomato sauce; (5) soy sauce; (6) polishing brush. Keywords : Drilled food, critical control point, halal, padang restaurant. INTRODUCTION Halal comes from Arabic, which means it is legal and permitted to be consumed or used in accordance with Islamic law (Neio Demirci, Soon, & Wallace, 2016; Ali, 2016). Halal food must be free from components derived from humans, non-halal animals such as pigs and dogs, or animals that are not slaughtered according to Islamic methods or have unclean components (dirty) (Rohman, Che Man, Hashim, & Ismail, 2011; Yusaini H., Abd Rahman, Azanizawati, & Mohd Ghazli, 2016). For Muslim consumers, halal food and drink means products that meet the requirements as governed by Sharia law, while for non-Muslim consumers, it represents cleanliness, quality and product safety (Ambali & Bakar, 2014; Mathew, Abdullah, & Ismail, 2014) Law of the Republic of Indonesia number 33 of 2014 article 4 explains that products that enter, circulate and trade within the territory of Indonesia must be halal-certified. Based on these provisions, the restaurant as a culinary industry that processes a variety of foods (Mandra & Triady, 2015), must guarantee the halal of food and drinks produced and traded. Food safety is guaranteed by knowing the critical point. According to Dono (2012); Rikardo (2018); Othman, Shaarani, & Bahron (2016), critical point is a point in the processing process which can cause a halal material or food to be haram. The critical point of halal product can be seen from the appropriate production of Islamic law and additives do not use illicit or haram products, such as pork (Kamaruddin, Iberahim, & Shabudin, 2012; Ashadi, 2015). To guarantee the halal status 50 International Conference on Cullinary, Fachion, Beauty, and Tourism (ICCFBT)2019 of products, it is necessary to know the critical point of halal products traded in restaurants (Biliocta, 2015). The restaurant is one of the culinary industries that sells many food menus that are likely to have many halal critical points. Restaurant is a commercial place of business whose scope of activities provides food and drinks to the public at its place of business (Menkes, 2003). Awareness and commitment to halal restaurants in Indonesia are still far behind, including in the city of Padang. Restaurants are still very minimal with halal certification (LPPOM MUI, 2016). Research conducted by Halal Watch, an official institution that advocates and protects consumers to obtain halal products in the community shows that of 3081 restaurants in Indonesia there are only 46 restaurants (1.49%) that already have halal certificates from Majelis Ulama Indonesiam (MUI) - Indonesian Religious Leader- (Sugianto, 2016). Restaurants in West Sumatra that have taken care of halal certification are Lamun Ombak, Sari Raso, Pasia Pariaman and Satay Pak Datuk. This study aims to determine the critical point of halal food fried in restaurants in the city of Padang. This research is very good opportunity for the development of knowledge also in the industrial world. Determination of the halal critical point of the product which is a reference for the processing of food products and the development of a halal guarantee system manual to certify food products traded in the restaurant (El-Gohary, 2016). METHOD This research uses descriptive qualitative research methods. Moleong (2013) explained that qualitative research is one of the research procedures to obtain descriptive data in the form of written or oral words from observable individuals. Sources of research data were taken from informants namely restaurant managers using snowball sampling techniques. Data collection techniques are observation and interviews with informants, as well as observations at the research location. All data collected then analyzed thematically using NVivo 11 software. Thematic analysis is one of the more flexible ways to identify, analyze, and report qualitative research data. Before all data is entered into the NVivo 11 analysis tool, all interviews with the informant were transcribed, then reduced, grouped into a theme to be reported in the form of dialogue or verbatim (Jugder, 2016; Braun & Clarke, 2006; Maguire & Delahunt, 2017) RESULTS AND DISCUSSION The interview excerpts and observations made by researchers can be seen in Figure 1. Food processing techniques in restaurants in Padang Fried Grilled Boiled with coconut milk Figure 1. Food processing techniques in a restaurant in the field 51 Name1, Name2& Name3, Short title (max 4 words) The three important themes in Figure 1 are the results of observations and interviews with informants when the observations were made. These themes were conveyed by informants with different language styles but in principle have the same purpose and meaning. Food processing techniques that are served are generally fried, boiled with coconut milk (lots of gravy, little and dry) and burned. In addition to the three techniques above there are also foods that are processed with sauteing techniques, boil with water (especially cassava leaves), and soup. But only a few restaurants that serve with sauteing techniques. Special soup menu is generally a restaurant that is classified as middle and above. While boiling cassava leaves, almost all restaurants in the city of Padang serve it. The following three themes are explained. The first theme is the technique of frying. The results of interviews and observations show that there are quite a lot of fried-processed food menus, which can be seen in Table 2. Fried foods are one of the foods that are quite preferred by consumers. This theme was conveyed by all informants from restaurant managers in the city of Padang. In Table 1 the interview quotes from several informants are explained. The second theme is the technique boiled with coconut milk. The results of interviews and observations show that there are three types of processed foods with this technique. First, the processed products with lots of coconut milk, usually called curry. Second, the results are processed with coconut milk that is not too much, usually called kalio. And the last is the processed with little or dry coconut milk, usually called rendang. Food menu which is processed with boiled technique with coconut milk is also quite a lot, such as chicken curry, gulai cubadak, rendang, chicken rendang, kalio jengkol, and others. In Table 1 the interview quotes from several informants are explained. The third theme is the burning technique. The results of interviews and observations are known that the food menu with the burned technique less than the processed food with the fried or boiled technique with coconut milk. However, consumers also quite like it. As for examples of food menus that are processed with burnt techniques are grilled fish, grilled chicken, grilled shrimp, and others. In Table 1 the interview quotes from several informants are explained. Table 1 Interview Excerpts and Observation Results About Food Processing Techniques at Restaurants Theme Interview excerpt from Several Informants and Observation Results Interview: "There are many food menus here. There are fried, ranging from fish, eggplants, chicken balado, many more " Observation: the menu mentioned is in the window Fried Interview: "Fried menus are pretty much bought by consumers" Observations: many consumers order fried foods Interview: "there are a lot of fried, can be seen in the window" Observation: there is a fried food menu in the window Interview: "Minang is identical to coconut milk, one of which is rendang" Boiled with Observation: the menu mentioned is in the window coconut milk Interview: "Quite a lot of menus using coconut milk, like rendang, curry, kalio" Observation: the menu mentioned is in the window 52 International Conference on Cullinary, Fachion, Beauty, and Tourism (ICCFBT)2019 Theme Interview excerpt from Several Informants and Observation Results Interview: "People like menus that use coconut milk, many menus with coconut milk are processed here" Observation: consumers eat coconut milk served Interview: "Burnt food also exists, most often grilled nila" Observation: the menu mentioned is in the window Interview: "There are grilled chicken, grilled fish, grilled shrimp too" Burned Observation: see the process of burning the menu mentioned Interview: "The burnt menu is also quite popular, such as fish, chicken, shrimp, squid" Observations: there are consumers who buy burnt food menus In this study, the elaboration of the results of the study is only devoted to the frying technique. Based on observations and interviews with restaurant managers in the city of Padang, it is known that there are 6 drilled food menus. This food menu is based on processed chicken, seafood, fresh fish, meat, eggs, and vegetable ingredients which can be seen in Table 2.