Penerapan Kriteria Halalan Thayyiban Pada Home Industri HN Cake's

Muflihatul Fauza; Asra Febriani; Uci Gusniati; Lastri; Silvia Sahara

doi:10.52490/malikalshalih.v2i2.2072

Authors

Muflihatul Fauza Sekolah Tinggi Agama Islam Negeri Teungku Dirundeng Meulaboh, Indonesia
Asra Febriani Sekolah Tinggi Agama Islam Negeri Teungku Dirundeng Meulaboh, Indonesia
Uci Gusniati Sekolah Tinggi Agama Islam Negeri Teungku Dirundeng Meulaboh, Indonesia
Lastri Sekolah Tinggi Agama Islam Negeri Teungku Dirundeng Meulaboh, Indonesia
Silvia Sahara Sekolah Tinggi Agama Islam Negeri Teungku Dirundeng Meulaboh, Indonesia

DOI:

https://doi.org/10.52490/malikalshalih.v2i2.2072

Keywords:

Halal Tayyiban, Home industry, Halal Food

Abstract

Certified halal food products have become an urgent need for society. Businesses are required to be sensitive to every change that occurs and place an orientation on consumer satisfaction. Especially in Indonesia, which is predominantly Muslim, businesses are faced with sensitivity to halal thayyiban food. Indonesia, as a country with the largest Muslim population, should have high halal awareness. However, public awareness regarding halal products, especially food, is still limited to not containing pork, even though the critical point for halal thayyiban products is very broad. This activity was carried out at the HN Cake’s home industry, Meurebo District, West Aceh Regency. This service method is in the form of training for students in prioritizing the principles of halal thayyiban. The aim is to be able to illustrate the implementation of the Halal Thayyiban concept and gain knowledge in the field of halal certification in a business. The aim of the activity is also to improve the concept of halal thayyiban in home industries that use halal tahyyiban materials in the form of theory and practice which can also generate economic value. This is applied in the processing of ingredients used in HN Cake’s home industy.

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