Mitigasi risiko kesejahteraan hewan, kehalalan, dan keamanan rantai pasok industri daging ayam broiler skala menengah

Noerdyah, Pramitha Surya; Astuti, Retno; Sucipto, Sucipto

doi:10.20961/lar.v18i3.46014

Cited by 9 publications

(8 citation statements)

References 19 publications

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“…Identification of the risk of contamination of the halal supply chain in broiler chicken products consists of 26 elements, recommendations for corrective action based on an assessment of the contextual relationship between risk elements, including butchers should be given sufficient rest time and the number of workers should be adjusted to the workload, as well as action recommendations improvement based on an assessment of the level of risk for each element, among others, it is better if the slaughterer is given education and motivation; it is better if every slaughterer is required to take part in halal slaughterman training; slaughterers should be motivated to consistently apply the slaughter training they participate in; should be done ante-mortem before the chicken is delivered; there should be sufficient containers for chickens after slaughter; and it is better if the chicken is left for up to 3 minutes after being slaughtered and it is ensured that the chicken is really dead, the findings and recommendations are also in accordance with the [25] study. The results showed 38 risk events and 27 risk agents for animal welfare, halal, and safety in the meat industry supply chain medium-scale broiler chickens.…”

Section: Discussionmentioning

confidence: 81%

Risk Assessment and Mitigation Strategy in The Halal Broiler Supply Chain

Sari

Hapsari

2023

JURIT

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The chicken meat supply chain process in Indonesia usually starts from suppliers, namely large-scale chicken farmers who are then distributed to medium-scale chicken agents/toke, traditional slaughter chicken traders, then restaurants and housewives as end customers. In such a long supply chain, there may be contamination that can cause the halal status of slaughtered chicken products to be questioned. The problem studied is the potential risk that can cause contamination of halal slaughtered chicken products from suppliers to end customers. Therefore, this study aims to identify the risk of contamination in the halal supply chain of slaughtered chicken products and obtain recommendations for corrective actions so that slaughtered chicken products are maintained halal. Data processing is carried out using manual Interpretive Structural Modeling (ISM) methods, ISM Professional V 5.0 software, MICMAC Analysis, and Failure Mode and Effect Analysis (FMEA). The conclusions obtained from this study are the identification of the risk of contamination of the halal supply chain in slaughtered chicken products consisting of 26 risk elements, recommendations for corrective actions based on the assessment of contextual relationships between risk elements, among others, slaughterers should be given adequate rest time and the number of workers should be adjusted to the workload, and recommendations for corrective actions based on the assessment of the risk level of each element, among others, preferably slaughterers are given education and motivation; Every slaughterer should be required to attend halal slaughterer training; The slaughterer should be motivated to always apply the slaughter training he participates in; ante-mortem should be done before the chickens are delivered; it is best to provide enough containers for chickens after slaughter; And the chicken should be left for up to 3 minutes after slaughter and make sure the chicken has completely died.

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Section: Discussionmentioning

confidence: 81%

Risk Assessment and Mitigation Strategy in The Halal Broiler Supply Chain

Sari

Hapsari

2023

JURIT

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“…The halalness of chicken meat depends on the process, slaughtering equipment, and distribution. Noerdyah et al have discussed the risk mitigation of halal and safety on the broiler [ 26 ], Sucipto et al have presented the risk of beef production, and Hidayati et al have researched the sustainability aspects of chicken slaughter [ 28 ]. Poultry slaughtering must produce Aman, Sehat Utuh, dan Halal (ASUH), or safe, healthy, halal, whole chicken products.…”

Section: Resultsmentioning

confidence: 99%

Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification

Sucipto

Perdani

Kamal

et al. 2022

International Journal of Food Science

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A bakery is a business that bakes flour-based foods, including bread, cookies, cakes, pastries, and pies, and sells them. Some bakeries are also categorized as large scale, medium scale, and small scale. Halal embraces all food category; bakery product can satisfy the challenge and opportunity of halal food segment market. The small-scale bakery will benefit from creating a halal certification to attract new customers. The first stage of submission for halal certification is identifying Halal Control Points (HCP) of materials and production. The material tracing uses a decision tree. The purpose of this study is to identify HCP in materials and production processes and provide alternative improvements. Identification of HCP in material decision trees to determine contains non-HCP (halal) material, HCP material, and haram (forbidden) material. Happy Cake bakery uses 75% non-HCP (halal) materials and 25% HCP (noncertified halal) materials from 80 ingredients. Bakery Canggi Fully has 83.3% halal materials and 16.6% noncertified halal materials from 24 ingredients. Bakery MacCheese has 79% of halal materials and 21% of noncertified halal materials from 43 ingredients. The decision tree makes it very easy to identify the halal status of ingredients. The HCP ingredients need to be replaced with clearly halal ingredients. Substitution of HCP material to halal-certified ingredients may affect production costs, product quality, and profit. Therefore, it is necessary to choose a suitable halal material. Halal certification requires a high commitment of small-scale bakery businesses.

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“…Penelitian secara umum tentang alur distribusi ayam sejak kandang hingga ke konsumen telah dilakukan oleh Purwaningsih et al (2016), sedangkan penelitian yang memfokuskan risiko pada pemeliharaan ayam di kandang dilakukan oleh Noerdyah et. al.…”

Section: Pendahuluanunclassified

Pengelolaan Rantai Pasok Ayam dengan Metode House of Risks

Wibowo

Handika

Syah

2021

tekinfo

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Cil_ans Distributor merupakan usaha dagang yang mendistribusikan ayam pedaging dari kandang ke pedagang di pasar Cilegon-Merak. Beberapa risiko yang dialami oleh Cil_ans Distributor antara lain: permintaan ukuran ayam yang bervariasi dari ukuran 1.0 kg hingga 1.4 kg, ayam yang mati saat pendistribusian dalam sebulan mencapai 300 ekor, dan tunggakan pembayaran. Adapun tujuan penelitian ini untuk mengidentifikasi risiko-risiko yang timbul dalam rantai pasok ayam pada Cil_ans Distributor dan untuk menentukan cara mitigasi risiko yang timbul dalam rantai pasok ayam pada Cil_ans Distributor. Risiko merupakan kejadian yang jika terjadi akan bisa berdampak negatif pada pencapaian kinerja. Penelitian ini menggunakan pendekatan House of Risk (HOR) dalam mengidentifikasi, menganalisa dan mengukur risiko pada rantai pasok Cil_ans Distributor. Rantai pasok Cil_ans Distributor dimodelkan berdasarkan metode Supply Chain Operation Reference (SCOR). Hasil penelitian mengidentifikasi 10 jenis risk agent dengan nilai ARP sebagai berikut : (A2) ukuran ayam tidak merata dengan ARP 1701, (A12) ayam mengalami stress dengan ARP 1512, (A20) Ayam kepanasan dengan ARP 1170, (A9) setoran kurang dengan ARP 936, (A8) penambahan / pengurangan permintaan dengan ARP 918, (A17) muatan terlalu banyak dengan ARP 882, (A11) ayam dibawa konsumen dengan ARP 792, (A10) ayam tidak habis terjual dengan ARP 728, (A5) ayam sakit dengan ARP 693, dan (A3) karyawan kurang terampil dengan ARP 612. Dengan mitigasi risiko sebagai berikut : tutup keranjang dengan terpal ketika pendistribusian hujan deras, memiliki DO cadangan, gunakan paranet saat pendistribusian ke pelanggan ketika cuaca panas, ayam harus rutin disiram setiap 3 jam, sistem tabungan, penangkapan ayam dilakukan dari ukuran terbesar hingga terkecil, cuaca panas, ayam jangan ditangkap, memindahkan kandang, memiliki kandang sementara untuk menampung kelebihan ayam dan mengingatkan mandor. Kata kunci: ARP (Aggregate Risk Priority of agent), HOR (House of Risk), SCOR (Supply Chain Operation Reference)

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Mitigasi risiko kesejahteraan hewan, kehalalan, dan keamanan rantai pasok industri daging ayam broiler skala menengah

Cited by 9 publications

References 19 publications

Risk Assessment and Mitigation Strategy in The Halal Broiler Supply Chain

Risk Assessment and Mitigation Strategy in The Halal Broiler Supply Chain

Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification

Pengelolaan Rantai Pasok Ayam dengan Metode House of Risks

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