Faculty of Agriculture

Faculty of Agriculture

 

Hasanuddin University

Food Science and Technology Study Program Faculty of Agriculture Unhas Accompany SMEs to Apply Food Safety and Halal

The Food Science and Technology Study Program of the Faculty of Agriculture, Hasanuddin University, provides assistance to SMEs to implement safe and halal food products. Food products that are safe and halal are consumer demands that must be provided by food producers. Safe food is obtained through the application of good food production methods or Good Manufacturing Practice (GMP) in food businesses / industries. Likewise, halal guarantees are obtained by applying a Halal guarantee system to the product.

Based on this, some lecturers at Hasanuddin University have conducted assistance and training in the application of GMP and halal guarantee systems for Durian Holic UKM. They are incorporated in the Community Service Team through the Community Partnership Program (PKM) which is supported by LPPM Unhas and funded by Kemenristekdikti. The team is Prof. Dr. Meta Mahendradatta and Dr. Muhammad Asfar, STP., M.SI from the Food Science and Technology study program and Muh Fajaruddin Natsir, SKM, M.Kes from the Public Health study program. Durian Holic UKM is one of the partner partners of Hasanuddin University, specifically the Food Science and Technology Study Program.

In these activities, Prof. Meta delivered the material "Production and employee hygiene." He explained that food must be attractive in terms of color, aroma and appearance, good taste, nutritious, safe and lawful. Safe means that food must be free from microbial contamination, hazardous chemicals / physical. Sometimes food manufacturers ignore this safe side and emphasize the interesting and delicious side only. To produce safe food, hygiene must be maintained. Hygiene refers to conditions and practices that help prioritize health and avoid disease trapping. Hygiene consists of personal hygiene and production. Personal hygiene refers to the prioritization of bodily hygiene, while production hygiene refers to the prioritization of the cleanliness of processing from raw materials to products.

Regarding halal, in the training it was conveyed that consumer confidence in a product is highly determined by the legality of the product, including halal certification. The more complete the legality information of a product, the higher the level of consumer confidence in the product. If you already believe it will not hesitate to buy and consume it. With regard to halal certification, the government has regulated in Law No. 33 of 2014 concerning Halal Product Assurance that products that enter, circulate and trade in Indonesian territory must be halal-certified.

Through this activity, it is expected to encourage UKM Durian Holic to be able to obtain a One-Star Food Safety Charter from BPOM as a form of GMP implementation and obtain Halal certification from LPPOM MUI from the application of the halal guarantee system in its production process. (*)