Perancangan Aksi Mitigasi Risiko Halal Supply Chain pada IKM Sate Bandeng Menggunakan Metode House of Risk :

Design of Halal Supply Chain Risk Mitigation in IKM Sate Bandeng Using the House of Risk Method

Abstract

Bagi umat Islam, kehalalan produk pangan merupakan hal yang penting. IKM Sate Bandeng yang berlokasi di Kota Serang Provinsi Banten mempunyai risiko terhadap kehalalan produk di sepanjang supply chain IKM tersebut. Penelitian ini bertujuan untuk merancang mitigasi risiko kehalalan pada sistem supply chain IKM Sate Bandeng dengan metode House of Risk (HOR). Penelitian dimulai dengan mengidentifikasi kejadian risiko, menganalisis sumber risiko dan berpotensi terhadap kehalalan produk. Kemudian urutan prioritas mitigasi risiko dievaluasi terhadap produk halal dan dilakukan rancangan mitigasi risiko terhadap kehalalan produk tersebut. Penelitian ini menggunakan metode Supply Chain Operations Reference (SCOR) untuk pemetaan aktivitas. Metode HOR digunakan untuk identifikasi, analisa, dan perancangan strategi mitigasi risiko. Penelitian dilakukan dengan cara observasi, wawancara, dan penyebaran kuesioner. Dari hasil penelitian diperoleh 22 kejadian risiko, 18 sumber risiko, dan 9 prioritas rancangan strategi mitigasi risiko. Beberapa prioritas rancangan mitigasi risiko adalah merumuskan sejumlah aktivitas 5R dan penggunaan sarung tangan saat melakukan proses produksi; melakukan training rutin kepada semua pekerja tentang proses halal dan good manufacturing practices (GMP); dan menyusun SOP pembuatan sate bandeng yang halal dan higienis. IKM Sate Bandeng dapat merancang mitigasi risiko kehalalan produk sehingga konsumen menjadi lebih yakin dalam membeli produk yang halal.

For Muslims, the halal of food products is important. Sate Bandeng IKM which is located in Serang City, Banten Province has a risk of halal products along the IKM supply chain. This study aims to design halal risk mitigation in the Sate Bandeng IKM supply chain system with the House of Risk (HOR) method. The study begins by identifying risk events, analyzing the source of risk and the potential for halal products. Then the priority sequence of risk mitigation is evaluated on halal products and a risk mitigation design is carried out on the halal product. This study uses the Supply Chain Operations Reference (SCOR) method for mapping activities. The HOR method is used to identify, analyze, and design risk mitigation strategies. The study was conducted by observation, interviews, and distributing questionnaires. From the results of the study obtained 22 risk events, 18 risk sources, and 9 priority risk mitigation strategy designs. Some priorities for the risk mitigation design are formulating a number of 5R activities and the use of gloves during the production process; conduct routine training to all workers on halal processes and good manufacturing practices (GMP); and arrange SOP for making halal and hygienic milkfish satay. IKM Sate Bandeng can design risk mitigation of halal products so that consumers become more confident in buying halal products.