Nazaruddin Magister Teknik Industri Universitas Trisakti

1. Nazaruddin
Magister Teknik Industri
Universitas Trisakti
Dosen :
Dr. Dadang Surjasa, MT.
HALAL SUPPLY CHAIN

2. INTRODUCTION
Thomson Reuters (2015) memperkirakan pada tahun
2019 pasar makanan halal bernilai US$ 2,537 miliar (21%
dari pengeluaran global), pasar kosmetik halal menjadi
US$ 73 miliar (6,78% dari pengeluaran global), dan
kebutuhan 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 produk
farmasi yang halal untuk mereka.
Permintaan terhadap ketiga kategori ini
begitu tinggi.

3. 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”

4. Evolution Of Halal Supply Chain
Tieman, M, Vorst, JGAJvd & Ghazali, MC 2012

5. Preferred Level of Halal Segregation
(Tieman 2013))

6. (Tieman 2013)

7. Thomson Reuters (2015)

8. Thomson Reuters (2015)

9. Thomson Reuters (2015)

10. Thomson
Reuters
(2015)

11. 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

12. Supplier’s Obligation
• Many suppliers 
ALL must provide halal materials
• Little suppliers 
Continuously supply halal
materials
12
Halal Supply Chain Management
(continued)
Jaafar, HS & Omar, EN 2011

13. 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

14. 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

15. 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

16. 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

17. Halal Supply Chain Model
(Tieman 2013)

18. 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

19. 1st HAS
Document
Registration Product
Certification
Document
Product
Audit
Audit
Evaluation
Audit
Memorandum
No
Yes
2nd HAS
Document
Halal
Certificate
Fatwa
No
Yes
Procedure Halal Certification in
Indonesia
Bahrudin, SSM, Illyas, MI & Desa

20. Bahrudin, SSM, Illyas, MI & Desa

22. MUI HALAL
CERTIFICATE

23. References
Bahrudin, SSM, Illyas, MI & Desa, MI 2011, Tracking and tracing technology for halal
product integrity over the supply chain, Bandung.
Tieman, M 2009b, 'Halal transportation: the building blocks of a halal transportation
system', 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 halal
food Manufacturing in Malaysia: a preliminary study’, Proceedings of International
Conference on Mechanical & Manufacturing Engineering, Johor Bahru, Malaysia, pp. 1-5.

24. 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 of
Technology, Shah Alam, Malaysia.
Zulfakar, MH, Jie, F & Chan, C 2012, Halal food supply chain integrity: from a
literature review to a conceptual framework, paper presented to 10th ANZAM
Tieman, M, Vorst, JGAJvd & Ghazali, MC 2012, 'Principles in halal supply chain
management', 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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