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| Dr. Ir. Elfi Anis Saati, M.P. as the Head of UMM . Halal-Safe Food Study Center (Photo: Istimewa) |
To improve the understanding and process of halal certification, the University of Muhammadiyah Malang (UMM) Halal Center held a Halal Product Process Assistance Training. The plan, held on May 23-25, was filled by a series of competent presenters in their fields. One of them is the President Director of the Thayiban Halal Examination and Study Institute (LPH-KHT) Muhammadiyah Central Executive Ir. M. Nadratuzzaman Hosen, M.S., M.Ec., Ph.D.
This schedule results from a collaboration between the UMM Center for Research and Development of Halal Products, the Indonesian Ministry of Religion's Halal Product Assurance Agency (BPJPH), and PP Muhammadiyah's LPH-KHT. This training aims to increase the synergy of activities with the theme of Halal Thoyib and also the competence of Muhammadiyah stakeholders, especially in Malang and East Java. Prof. Dr. Ir. Elfi Anis Saati, M.P., the Head of UMM's Halal-Safe Food Study Center, explained that this schedule also has a target.
One of them is the Muhammadiyah Higher Education Halal Center (PTM), which can work together to assist with MSME halal certification. Especially considering the number of MSMEs, which reached 62.5 million. In addition, it is also able to improve the quality and quantity of training and contribute to solution activities in the form of mentoring.
In her presentation, Elfi emphasized that the manufacture of halal products is very good for the Indonesian and global markets. She is especially considering that Indonesia is a country with the largest Muslim population globally, which is 240 million. Even reaching 40% of the total population of ASEAN.
Furthermore, the halal certificate has been recognized by the World Trade Organization (WTO). In addition, halal has also become a lifestyle for many people and encourages the growth of the sharia economy. Halal products also affect the sense of security possessed by Muslim consumers. Therefore, the government, entrepreneurs, universities, and research institutions must strive to accelerate the development of halal products.
On that occasion, Elfi also explained that until now, there are 25% of MSMEs that have halal certificates, 58% have P-IRT, and 38.24% have MD but have not completed CPPOB (Guidelines for Good Processed Food Production). Therefore, the Center for the Study of Halal-Safe Food UMM continues to support halal certification activities.
"One of them is by holding a "Food Safety and Halal" Workshop with East Java High School teachers, Malang SMEs, Patpi and Persagi Associations, and students. Training on rapid detection of hazardous food ingredients, dedication to SMA Kediri, Probolinggo, and Pasuruan, including martabak traders in Malang, and building a healthy canteen. We also always conduct research with the output of patents and national and international journals," she added.
On the other hand, Hosen said that the current halal certification process is still going through the Indonesian Ulema Council (MUI). The product assessment is based on the existing critical points. It starts with the inspection of materials divided into raw materials and additional materials. Both must be free from things that are haram. There are also auxiliary materials required not to come from pigs, dogs, and the human body.
The next critical point is in terms of the process. The place and production process should not be contaminated with unclean materials. Even if it is contaminated with najis materials other than mughalladhah, there must be shari'a washing. Another less important thing is the purity of the tools and packaging materials.
"What needs to be considered before applying for halal certification is that there should be no ingredients from the human body. If there is, of course, it will be rejected. Those containing pork will also be rejected. good," he concluded. (apg/Will)
