IDENTIFICATION OF HALAL CRITICAL POINT FOOD USING FORWARD CHAINING: A CASE STUDY OF OXTAIL SOUP

Abstract

Halal tourism holds significant economic potential. The MUI has issued a fatwa regarding the fundamental guidelines for implementing halal tourism, which includes regulations for providing halal food and drinks. This guideline is crucial because identifying halal visually is challenging. This work aims to develop a halal critical point (HCP) recognition system utilizing a forward chaining algorithm using food products from SJH LPPOM MUI. This system's development adheres to the stages of the System Development Life Cycle (SDLC). The testing has demonstrated the successful development of the HCP identification system for food ingredients by SJH LPPOM MUI utilizing the forward chaining algorithm. The system utilizes black box testing and the comparison testing technique to provide output results by comparing the HCP manual. The comparison results were uniform. This suggests that the operational system has been working efficiently. User satisfaction testing was carried out using the end-user computing satisfaction method, yielding an average satisfaction score of 86.53%.