Analysis Of Halal Labels on Food Ingredients in Nutrition Installation of Islamic Hospital Sultan Agung Semarang
Abstract
Halal is the main parameter in the product selection process for Muslims. Ensuring that the food consumed is halal is the responsibility of every Muslim. This study aims to analyze the halal label on food ingredients. The research design used in this research was descriptive research. The location of this research was the Nutrition Installation of Sultan Agung Islamic Hospital (RSISA). The time of the study was carried out in August 2019. The number of food ingredients contained in the RSISA Nutrition installation was 565. Analysis of halal labels on food ingredients in the nutrition installation at RSISA used an early warning system in the form of an application on a computer. There were colors grading as an indication of the validity period of the halal certificate. The blue color indicates that the validity period of the halal certificate is 1.5-2 years, the green color is 1-1.5 years, the yellow color is 3 months -1 year, the red color is less than 3 months, and the gray color indicates that the validity period Halal certificate has expired. The validity period of the halal label on each food ingredient provided at the RSISA Nutrition Installation was the highest for materials with a halal certificate period of 1-1.5 years with a percentage of 34.7% and the lowest was materials with a halal certificate period of less than 3 months with a percentage of 6,3%.
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