Implementasi Prinsip Halal dan Thayyib pada Produk Kuliner UMKM di Rumah Makan Putra Buana

This study aims to analyze the implementation of halal and thayyib principles in culinary products produced by the MSME Rumah Makan Putra Buana. The halal and thayyib principles serve as essential standards in the culinary industry, particularly for small businesses seeking to ensure the safety, hygiene, and halal authenticity of the products served to consumers. This research employed a qualitative descriptive approach, with data collected through observation, in-depth interviews with employees, and documentation. The findings indicate that raw materials are procured from trusted distributors, selected based on freshness, quality, and halal assurance, and supported by regular suppliers chosen for their reliability and consistent quality. Raw material inspection is carried out upon delivery, and strict hygiene standards are enforced in the kitchen, including proper cleaning of utensils, maintaining a sanitary cooking environment, and ensuring employee hygiene. Storage procedures follow proper categorization, such as using freezers for perishable items and dry conditions for non-perishable ingredients. Routine evaluations are conducted to maintain product quality and production consistency. The study concludes that Rumah Makan Putra Buana has effectively implemented halal and thayyib principles, although challenges remain, such as fluctuating ingredient prices and inconsistent raw material quality.