Analysis of Beef Halal Critical Points with Halal Logistics Approach and Risk Management

Nabila Noor Qisthani(1*), Syarif Hidayatuloh(2), Yulinda Uswatun Kasanah(3),

(1) Institut Teknologi Telkom Purwokerto
(2) Institut Teknologi Telkom Purwokerto
(3) Institut Teknologi Telkom Purwokerto
(*) Corresponding Author
DOI: https://doi.org/10.23917/jiti.v22i1.20617

Abstract

The increase in the number of certified halal products shows the Indonesian people's increasing level of awareness of the halalness of a product. In addition, people are also increasingly curious about all the activities involved along the supply chain to ensure whether the products they buy are genuinely halal. One of the consumer products that need to be traced to the halal supply chain is beef products because there is a risk of contamination throughout the supply chain from raw materials, production processes, distribution, storage and handling. Calculation of risk in this study will use the House of Risk (HOR) method. This research focuses on the process of inbound and outbound logistics and the beef slaughtering process at the Purwokerto Slaughterhouse. The results of this study obtained 26 risk events and 28 risk agents. Based on risk mapping using phase 1 and Pareto HOR diagrams, 11 risks are prioritized based on the highest ARP values, namely A15, A25, A19, A7, A5, A28, A6, A2, A16, A17, and A21. Moreover, it made 14 recommendations for mitigation actions that the company can apply to control these risks.

Keywords

beef, halal, logistic, House of Risk, slaughterhouse.

Full Text:

PDF

References

Ahmad, N., & Shariff, S. M. 2016. “Supply Chain Management: Sertu Cleansing for Halal Logisitics Integrity.” Procedia Economics and Finance 37 (16) : 418–25. doi: 10.1016/s2212-5671(16)30146-0.

Alzeer, J., & Abou Hadeed, K. 2016. “Ethanol and Its Halal Status in Food Industries.” Trends in Food Science and Technology, 58: 14–20. doi: 10.1016/j.tifs.2016.10.018.

Amir, A.S. & Tjibtosubroto, W. 2019. “The Creating of Halal Value Chains : A Theoritical Approach.” IOSR Journal of Economics and Finance, 10 (1) : 14–22. doi: 10.9790/5933-1001011422.

BPS. 2019. “Produksi Daging Sapi Menurut Provinsi (Ton), 2018-2020.” Retrieved (https://www.bps.go.id/indicator/24/480/1/produksi-daging-sapi-menurut-provinsi.html).

Banyumas, P. 2019. “Jumlah Ternak Yang Dipotong Menurut Kecamatan Dan Jenis Ternak (Ekor), 2019.” Retrieved (https://banyumaskab.bps.go.id/statictable/2020/03/29/235/jumlah-ternak-yang-dipotong-menurut-kecamatan-dan-jenis-ternak-ekor-2019.html).

Demirci, M. N., Soon, J. M., & Wallace, C. A. 2016. “Positioning Food Safety in Halal Assurance.” Food Control 70:257–70. doi: 10.1016/j.foodcont.2016.05.059.

Ermis, E. 2017. “Halal Status of Enzymes Used in Food Industry.” Trends in Food Science and Technology 64:69–73. doi: 10.1016/j.tifs.2017.04.008.

Fathi, E., Zailani, S., Iranmanesh, M., & Kanapathy, K. 2016. “Drivers of Consumers’ Willingness to Pay for Halal Logistics.” British Food Journal, 118 (2) : 464–79. doi: 10.1108/BFJ-06-2015-0212.

Hugos, M., 2006. 2006. Essentials of Supply Chain Management.. Second Edition Ed. New York: John Wiley & Sons, Inc.

Mohamed, Y. H., Abdul Rahim, A. R., Ma’aram, A. 2020. “The Effect of Halal Supply Chain Management on Halal Integrity Assurance for the Food Industry in Malaysia.” Journal of Islamic Marketing 12(9):1734–50. doi: 10.1108/JIMA-12-2018-0240.

MUI, LPPOM. 2021. “Statistik Produk Tersertifikasi Halal MUI Periode 2015-2021.” Https://Halalmui.Org/Mui14/Main/Page/Data-Statistik-Produk-Halal-Lppom-Mui. Retrieved (https://halalmui.org/mui14/main/page/data-statistik-produk-halal-lppom-mui).

Patriella, Y.. 2019. “LPPOM UI: Baru 668.615 Produk Di Indonesia Tersertifikasi Halal.” Https://Ekonomi.Bisnis.Com/Read/20190116/12/879298/Lppom-Ui-Baru-668.615-Produk-Di-Indonesia-Tersertifikasi-Halal. Retrieved (https://ekonomi.bisnis.com/read/20190116/12/879298/lppom-ui-baru-668.615-produk-di-indonesia-tersertifikasi-halal).

Pertiwi, Y.E., & Susanty, A. 2017. “Analisis Strategi Mitigasi Resiko Pada Supply Chain Cv Surya Cip Dengan House Of Risk Model” Industrial Engineering Online Journal, vol. 6, no. 1, Jan. 2017.

Pujawan, I. N., & Geraldin, L. H. 2009. “House of Risk : A Model for Proactive Supply Chain Risk Management.” Business Process Management Journal 15 (6) :953–67. doi: 10.1108/14637150911003801.

Omar, E. N., Jaafar, H. S., & Osman, M. R. 2011. “Assessing Halalan-Toyyiban Food Supply Chain in the Poultry Industry.” Procedia - Social and Behavioral Sciences.. Conference: International Halal Conference 2012 (INHAC), At: PWTC, Kuala Lumpur, Malaysia

Qazi, A., Quigley, J., Dickson, A., & Ekici M.E.. 2017. “Exploring Dependency Based Probabilistic Supply Chain Risk Measures for Prioritising Interdependent Risks and Strategies.” European Journal of Operational Research 259 (1) :189–204. doi: 10.1016/j.ejor.2016.10.023.

Saidah, F., & Lestari, Y.D. 2021. “Halal Logistics Practices: Logistics Service Provider Cases in Indonesia.” International Journal of Nusantara Islam 9 (1) : 1–17. doi: 10.15575/ijni.v9i1.10784.

Sinha, P.R., Whitman, L.E., & Malzahn, D. 2004. “Methodology to Mitigate Supplier Risk in an Aerospace Supply Chain.” Supply Chain Management 9 (2) : 154–68. doi: 10.1108/13598540410527051.

Supian, K. 2018. Cross-Contamination in Processing, Packaging, Storage, and Transport in Halal Supply Chain. Elsevier Ltd.

Tarmizi, H. A., Kamarulzaman, N. H., Abd Latiff, I., & Abd Rahman, A. 2014. “Factors Influencing Readiness towards Halal Logistics among Food-Based Logistics Players in Malaysia.” UMK Procedia 1(October 2013):42–49. doi: 10.1016/j.umkpro.2014.07.006.

Tieman. M. 2017. “Halal Risk Management: Combining Robustness and Resilience.” Journal of Islamic Marketing Article. doi: https:// doi.org/10.1108/JIMA-06-2015-0041.

Tieman, M., & Ghazali, M. C. 2014. “Halal Control Activities and Assurance Activities in Halal Food Logistics.” Procedia - Social and Behavioral Sciences 121 (September 2012) : 44–57. doi: 10.1016/j.sbspro.2014.01.1107.

Wahyuni, D., Nasution, A. H., Budiman, & N. Arfidhila. 2020. “Halal Risk Analysis at Indonesia Slaughterhouses Using the Supply Chain Operations Reference (SCOR) and House of Risk (HOR) Methods.” Journal of Physics: Conference Series 1542(1). doi: 10.1088/1742-6596/1542/1/012001.

Wahyuni, D., Nazaruddin, Rizki, M. F., & Budiman, I. 2020. “Slaughtering System Design in Halal Beef Supply Chain Using Value Chain Analysis.” IOP Conference Series: Materials Science and Engineering 1003(1). doi: 10.1088/1757-899X/1003/1/012035.

Wahyuni, H. C., Vanany, I. . & Ciptomulyono, U.. 2018. “Identifying Risk Event in Indonesian Fresh Meat Supply Chain.” IOP Conference Series: Materials Science and Engineering 337(1). doi: 10.1088/1757-899X/337/1/012031.

Zulfakar, M. H., Anuar, M. M., & Ab Talib, M. S. 2014. “Conceptual Framework on Halal Food Supply Chain Integrity Enhancement.” Procedia - Social and Behavioral Sciences 121:58–67. doi: 10.1016/j.sbspro.2014.01.1108.

Article Metrics

Abstract view(s): 167 time(s)
PDF: 244 time(s)

Refbacks

  • There are currently no refbacks.