PENANGANAN RISIKO RANTAI PASOK HALAL PADA PRODUK MAKANAN BEKU (Studi Kasus: Fania Food)

Bunhamah Robiatul Adawiyyah, NIM. 17106060036 (2021) PENANGANAN RISIKO RANTAI PASOK HALAL PADA PRODUK MAKANAN BEKU (Studi Kasus: Fania Food). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

The existence of halal product in Indonesia includes halal and thayibban simultaneously whose guarantees have been regulated by sharia and normative way. However, it still has fairly high level of risk. Frozen food is a form of high-risk halal product requires special treatment by maintaining a stable temperature from the preparation of raw materials, production process, and distribution to retail and consumers so as to the concept of halal supply chain management is a way to maintain halal status. A producers of halal frozen food with fish as raw material is Fania Food, with their main product is milkfish brains and located in Kotagede Yogyakarta. This research aimed to identify and propose preventive actions against risks possibly affects the halalness used House of Risk method. The results showed that risk identification was found to 28 risk events and 17 sources of risk with 8 priority risk sources has been selected to mitigate. From these risk sources, 7 proposed preventive measures could prevent or reduce the risk of consistency in halal supply chain at Fania Food.

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