Nazaruddin
Magister Teknik Industri
Universitas Trisakti
Dosen :
Dr. Dadang Surjasa, MT.
HALAL SUPPLY CHAIN
INTRODUCTION
Thomson Reuters (2015) memperkirakan pada tahun2019 pasar makanan halal bernilai US$ 2,537 miliar (21% dari pengeluaran global), pasar kosmetik halal menjadiUS$ 73 miliar (6,78% dari pengeluaran global), dankebutuhan personal yang halal yaitu US$ 103 miliar (6,6% dari pengeluaran global).
Permintaan terhadap produk halal di dunia semakin hari semakin meningkat. Tidak hanya makanan, konsumen pun menginginkan kosmetik hingga produkfarmasi yang halal untuk mereka. Permintaan terhadap ketiga kategori inibegitu tinggi.
Author Halal Supply Chain Definition
Tieman (2009a, 2009b) “Proses pengelolaan pengadaan, pergerakan, penyimpanan
dan penanganan produk makanan melalui organisasi dan
supply chain sesuai dengan prinsip umum hukum Syariah”
Bahrudin, llyas & Desa (2011)
“Proses pengelolaan pengadaan, pergerakan, penyimpanan
dan penanganan bahan, bagian, ternak dan persediaan
makanan setengah jadi dan non makanan dan informasi
terkait dan arus dokumentasi terkait melalui organisasi dan
rantai pasokan sesuai dengan prinsip - prinsip umum
hukum syariah ”
Zulfakar, Jie & Chan (2012) “ Rantai pasokan makanan halal menerapkan prinsip yang
sama seperti konvensional atau rantai pasokan generik
dengan pengecualian khusus pada jenis produk yang
dimilikinyaTelah ditangani”
Evolution Of Halal Supply Chain
Tieman, M, Vorst, JGAJvd & Ghazali, MC 2012
Preferred Level of Halal Segregation
(Tieman 2013))
(Tieman 2013)
Thomson Reuters (2015)
Thomson Reuters (2015)
Thomson Reuters (2015)
Thomson Reuters (2015)
Three critical points in maintaining halal status:
1. Supplier’s Obligation
2. Transformation from raw materials to end product
3. Distribution system
11
Halal Supply Chain Management
Jaafar, HS & Omar, EN 2011
Supplier’s Obligation
• Many suppliers ALL must provide halal materials
• Little suppliers Continuously supply halalmaterials
12
Halal Supply Chain Management (continued)
Jaafar, HS & Omar, EN 2011
Transformation from raw materials to end product
All steps of transformations in Production process, from raw materials to end product, must be clearly documented in HAS so that they can be evaluated properly
13
Halal Supply Chain Management(continued)
Jaafar, HS & Omar, EN 2011
Transformation from raw materials to end product
• In Supply Chain Management, to reduce cost of investment, production or inventory, some producers may conduct toll manufacturing by using several companies which produce some components of product.
• Consequently, HAS will also include the company where toll manufacturing is taken.
14
Halal Supply Chain Management(continued)
Jaafar, HS & Omar, EN 2011
Distribution system
Some products are easily being contaminated with non-halal product (e.g. meat),
producer must pay great attention during distribution to ensure that products are maintained in halal status until they reach consumers.
15
Halal Supply Chain Management(Continued)
Jaafar, HS & Omar, EN 2011
Distribution system
• there are several bodies involved in this system which means that halal status of product must be controlled in all bodies involved.
• Thus HAS include services such as importer, distributor, transportation and retailer.
16
Halal Supply Chain Management(Continued)
Jaafar, HS & Omar, EN 2011
Halal Supply Chain Model
(Tieman 2013)
Why Halal Supply Chain Important
1 • Meraih Keberkahan
2 • Melindungi konsumen
3 • Memperoleh citra yang positif
4 • Produk otomatis memiliki sistem
5• Lebih siap menghadapi perdagangan global
6 • Merebut hati pelanggan
7 • Memberikan ketenangan batin
Hayati, AT, and Khairur Rijal, J. 2008
1st HAS
Document
Registration Product
Certification
Document
Product
Audit
Audit
Evaluation
Audit
Memorandum
No
Yes
2nd HAS
Document
Halal
Certificate
FatwaNo
Yes
Procedure Halal Certification in
Indonesia
Bahrudin, SSM, Illyas, MI & Desa
Bahrudin, SSM, Illyas, MI & Desa
MUI HALAL
CERTIFICATE
ReferencesBahrudin, SSM, Illyas, MI & Desa, MI 2011, Tracking and tracing technology for halalproduct integrity over the supply chain, Bandung.
Tieman, M 2009b, 'Halal transportation: the building blocks of a halal transportationsystem', The Halal Journal, January-February 2009.
Ismail Abd, L & Mohd. Ghazali, M 2012, 'Clients' perception towards JAKIM service quality in halal certification', Journal of Islamic Marketing, vol. 3, no. 1, pp. 59-71.
Farouk, MM 2013, ‘Advances in the industrial production of halal and kosher red meat’, Meat Science, vol. 95, no. 2013, pp. 805-820.
Jaafar, HS, Endut, IR, Faisol, N & Omar, EN 2011, Innovation in logistics services:halal logistics, paper presented to 16th International Symposium on Logistics (ISL), Berlin, Germany, 10-13 July.
Hayati, AT, Khairul Anuar, MA & Khairur Rijal, J. 2008, ‘Quality assurance in halalfood Manufacturing in Malaysia: a preliminary study’, Proceedings of International Conference on Mechanical & Manufacturing Engineering, Johor Bahru, Malaysia, pp. 1-5.
References
Tieman, M 2013, The application of halal in supply chain management: principles in the design and management of halal food supply chain, MARA University ofTechnology, Shah Alam, Malaysia.
Zulfakar, MH, Jie, F & Chan, C 2012, Halal food supply chain integrity: from aliterature review to a conceptual framework, paper presented to 10th ANZAM
Tieman, M, Vorst, JGAJvd & Ghazali, MC 2012, 'Principles in halal supply chainmanagement', Journal of Islamic Marketing, vol. 3, no. 3, pp. 217-243.
Thomson, AB 2015, Research skills for management studies, Routledge Taylor and Francis Group, London and New York.
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