Indonesia mayoritas Muslim mengatur kewajiban sertifikasi halal melalui UU No. 33 Tahun 2014. Program Makan Bergizi Gratis (MBG) melalui Dapur Satuan Pendidikan Penyelenggara Gizi (SPPG) di Desa Pademawu Barat Kabupaten Pamekasan menjadi krusial dari sisi kehalalan. Penelitian ini bertujuan menganalisis implementasi jaminan produk halal pada Dapur SPPG Program MBG serta mengkajinya dari perspektif Hukum Ekonomi Syariah. Metode penelitian menggunakan pendekatan yuridis normatif dengan pendekatan empiris kualitatif. Data primer diperoleh melalui observasi dan wawancara dengan penanggung jawab dapur, tenaga pengolah, orang tua murid, dan masyarakat. Data sekunder meliputi peraturan perundang-undangan, fatwa MUI, dan literatur Hukum Ekonomi Syariah.rnPenelitian ini menggunakan metode kualitatif dengan Pendekatan yuridis empiris pendekatan ini dipilih karena penelitian tidak hanya menganalisis aspek normatif hukum ekonomi syariah, tetapi juga melihat fakta lapangan terkait penerapan9 jaminan produk halal pada dapur SPPG Program MBG.rnHasil menunjukkan implementasi jaminan produk halal di Dapur SPPG dilakukan secara parsial melalui tahapan produksi terstruktur: penerimaan bahan, pengecekan fisik, penyimpanan FIFO/FEFO, pencucian, pengolahan, pendinginan, pengemasan, pengecekan kualitas, distribusi, dan penerimaan sasaran. Pengelola telah memilih supplier berdasarkan legalitas dan status halal serta memisahkan bahan mentah dan matang. Namun, terdapat kendala: keterbatasan alat produksi, rendahnya ketelitian dan kejujuran (amanah), serta kurangnya pemahaman tenaga pengolah tentang konsep halal.


Deskripsi Lain

Indonesia, a predominantly Muslim country, mandates halal certification through Law No. 33 of 2014. The Free Nutritious Meal Program (MBG) through the Nutrition Education Unit Kitchen (SPPG) in West Pademawu Village, Pamekasan Regency, is crucial from a halal perspective. This study aims to analyze the implementation of halal product assurance in the MBG Program SPPG Kitchen and examine it from the perspective of Sharia Economic Law. The research method uses a normative juridical approach with a qualitative empirical approach. Primary data were obtained through observations and interviews with kitchen managers, processing staff, parents, and the community.rnThis study employs a normative legal approach combined with a qualitative empirical approach. This approach was chosen because the study not only analyzes the normative aspects of Islamic economic law but also examines field data regarding the implementation of halal product certification in the SPPG kitchens of the MBG Program. Secondary data include laws and regulations, MUI fatwas, and Sharia Economic Law literature.The results show that the implementation of halal product assurance in the SPPG Kitchen is carried out partially through structured production stages: material receipt, physical inspection, FIFO/FEFO storage, washing, processing, cooling, packaging, quality control, distribution, and target acceptance. Management has selected suppliers based on legality and halal status and separated raw and cooked materials. However, there are obstacles: limited production equipment, low accuracy and honesty (amanah), and a lack of understanding of the halal concept among processing personnel.

• Analisis Jaminan Produk Halal pada Dapur SPPG Program MBG di Desa Pademawu Barat Ditinjau dari Perspektif Hukum Ekonomi Syariah