Abstract
Bakery products are in great demand among Indonesians today. Therefore, small and medium enterprises (SMEs) of bakeries have an essential role in creating products that are guaranteed to be halal and safe, following regulations in Indonesia. This research aims to design a Halal Good Manufacturing Practice (HGMP) assessment model for “X” Bakery to improve product quality. HGMP integrates the criteria of Indonesia's Halal Assurance System, called Sistem Jaminan Produk Halal (SJPH), and Good Manufacturing Practices (GMP). The Quality Function Deployment (QFD) method evaluates company performance based on HGMP criteria and translates it into technical responses. The Pareto diagram determines the priority of HGMP criteria and technical responses. The identification results show 56 valid HGMP criteria for “X” Bakery, consisting of location and environment, buildings, facilities, employees, production, and storage. Implementing the assessment model at “X” Bakery resulted in 40 HGMP criteria that needed improvement and 12 technical responses that needed to be prioritized in meeting the HGMP criteria. This HGMP assessment model is hoped to help “X” Bakery improve the quality of halal, safe, high-quality products.
Published Version
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