BILL OF MATERIAL ANALYSIS OF FOOD MENU TO INCREASE RAW MATERIAL EFFICIENCY AND HALAL FOOD INSPECTION OF CULINARY BUSINESS M Arif Kamal (a*), Freini D E (a), Medea R U (b), Sucipto (a), Usman Effendi (a), Imam Santoso (a)
a*) Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya. Jalan Veteran Malang, Indonesia. m.arif.kamal[at]ub.ac.id
b) Staff of Department Social Economy, Faculty of Agriculture, Universitas Brawijaya, Malang, Indonesia.
Abstract
Food and culinary business is growing, especially now that consumer demand is increasingly varied. Business owners need to continue to develop various types of food menus to suit consumer needs. Various types of raw materials and food additives are used to produce foods with the best flavor. On the other hand, culinary business owners are required to be able to be adaptive to meet the needs of consumers in an efficient way and meet the requirements of food safety and halal. These three criteria are one of the prerequisites so that the business can be run sustainably and gain consumer confidence. One effort to improve the efficiency of the use of raw materials and identify halal food is to use bill of material analysis. Through this analysis, business owners can specify raw materials and food additives while identifying the halal nature of the ingredients used. The problem is, food menu is a very complex entity and requires a lot of energy and time resources to analyze its constituent materials, so it is not efficient if it has to be done manually. Especially if you have to track the halal and legal information of a raw material and food additives. The use of bill of material is expected to facilitate menu breakdown and tracking the halal of raw materials and additional ingredients. This study aims to analyze food menus in culinary businesses and build a framework of bill of material standards that can later be used and applied to culinary businesses.
Keywords: Bill of Material- Menu Breakdown- Halal Inspection- Food Culinary
Topic: AGROINDUSTRIAL PRODUCTION SYSTEM MANAGEMENT AND REGULATION
