Yazid Bindar
On the first day the event began with explanation of the event background and introduction of Halal Center Salman ITB by Mr. Yazid Bindar. Mr. Pratito Wijayanto from West Java LPPOM MUI started the first material about the importance of halal drugs and food. He also explained how UKM-UKM want to get halal certification. Discussions went well, the participants were enthusiastic and gave a few questions at the end. Most participants admitted that they did not know a lot about the procedures to get halal certification of their products before. After getting Mr. Pratito explanation, they understood the importance of keeping every product they sell halal, also how to certify their UKM if their production increase. The next matter was given by Mr. Abdurrahman, head of BPOM Jabar, who explained how to make meatballs according to government health standards. Besides halal, products were consumed by public also should be healthy (thayyib) so people could be protected from fraudulent and astray behavior entrepreneurs, who were irresponsible. Addition of harmful chemicals in food increased in order to generate more profits. Therefore, Mr. Abdurrahman gave explanation about government food regulation so that people would be more secure if they consumed meatballs. The participants were very active, asked and talked about the realities of the implementation of the government regulations. It was difficult because it required a great support both from meatball businessmen, governments, and even consumers to respond highly on food health issues. Then Mrs. Rosi gave the third matter about how to recognize non halal ingredients, one of them pork. Mrs. Rosi explained about food which contains pork look like, its appearance or its flavor. Most meatball sellers or common people did not know pork physically appearance. It was dangerous because there were many unresponsible butcher who changed beef with pork; especially when beef meat prices jumped sharply. Mrs. Rosi brought pork meat and its refine product such as hams, sausages, crackers, and meatballs. Participants were very enthusiastic especially a few month ago Bandung city was excited with news that telled there were pork meatballs sold in market. After lunch, all participants gathered again to get coordination to establish halal and thayyib meatball community. On the second day, the event continued by Cheff Deny Wakhyudi meatball cooking demonstation, using alternative ingredient another beef, such as chicken, mushroom, tempe, fish, and vegetables. This was done in order to educate meatballs sellers to be brave to make more innovation in their business. Especially when beef meat prices jumped sharply, it was not expected that meatball businessmen think to substitute beef with another meat which was forbidden to eat such as pork, rat, ect. Meatballs businessmen must be creative when facing all obstacles in their business. Meatballs businessmen must have high integrity in serving halal and healthy products.
Pelaksanaan Kegiatan Kepedulian Sosial berupa pendidikan/penyuluhan/pendampingan
The Importance of Forming Pro Halal Muslim Bakso Bussinesman Community