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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