Analysis of Halal and Safety Assurance Cost in Mie Jogja Pak Karso Restaurant

Authors

  • Danang Triagus Brawijaya University
  • Sucipto - Brawijaya University
  • Syifa Khairunnisa Brawijaya University

Keywords:

Biaya Kehalalan dan Keamanan, Metode PAF, Metode Process Cost, Mie Siap Saji, Restoran Mie Jogja Pak – Karso

Abstract

Penelitian ini bertujuan untuk mengetahui titik kritis dan menghitungan biaya kehalalan dan keamanan mie siap saji di restoran Mie Jogja Pak Karso. Analisis ini mengacu pada titik kritis kehalalan dan keamanan serta perhitungan dimodifikasi dari biaya kualitas. Hasil penelitian menunjukkan titik kritis kehalalan terdapat pada bahan baku ayam dan sapi, sedang titik kritis keamanan terdapat pada tahap pencucian dan penanganan bahan. Rerata total biaya kehalalan dan keamanan per bulan Rp. 6.122.279,88 dengan rincian biaya berdasarkan metode PAF yaitu prevention cost sebesar Rp. 5.699.885,56 (93.10%), appraisal cost sebesar Rp. 253.612,27 (4.14%), internal failure cost Rp. 159.282,06 (2.60%), external failure cost Rp. 9,500.00 (0.16%).  Dengan metode process cost diperoleh cost of conformance Rp. 5.953.497,82 (97.24%), dan cost of non – conformance Rp. 168.782,06 (2.76%). Hasil perhitungan menunjukkan bahwa manajemen restoran Mie Jogja Pak Karso dapat mempertahankan proses yang dijalankan sehingga menghasilkan biaya kegagalan rendah dan berupaya mengurangi biaya pencegahan yang masih tinggi. 

Author Biographies

Danang Triagus, Brawijaya University

Agroindustrial Technology

Sucipto -, Brawijaya University

Agroindustrial Technology

Syifa Khairunnisa, Brawijaya University

Agroindustrial Technology

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Published

2016-08-05

Issue

Vol. 17 No. 2 (2016)

Section

Articles

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