Halal Supply Chain Dan Percepatan Perolehan Sertiikasi Halal Produk Pelaku Usaha Makanan Skala Mikro Kecil Meneengah AFC di Jombang
DOI:
https://doi.org/10.61104/jq.v3i3.2008Keywords:
Halal Supply Chain, Sertifikasi Halal, UMKM, Manajemen Rantai PasokAbstract
Pertumbuhan industri makanan di Indonesia mendorong kebutuhan penerapan praktik produksi yang higienis, berkualitas, dan memenuhi standar kehalalan. Penelitian ini bertujuan menganalisis penerapan halal supply chain dan strategi percepatan sertifikasi halal pada UMKM Ali Fried Chicken (AFC) di Jombang, dengan fokus pada pemenuhan standar syariah, efektivitas proses, dan penguatan daya saing. Penelitian menggunakan pendekatan kualitatif deskriptif melalui wawancara mendalam, observasi langsung, dan dokumentasi terhadap aspek pengadaan, produksi, pengemasan, dan distribusi, serta proses sertifikasi. Hasil menunjukkan bahwa AFC menerapkan pemilihan bahan baku bersertifikat, SOP higienitas yang konsisten, pemisahan alur logistik, dan pengemasan berstandar pangan, disertai pelatihan rutin bagi karyawan. Strategi percepatan sertifikasi ditempuh melalui kelengkapan dokumen, pendampingan, kemitraan dengan lembaga sertifikasi, dan penguatan kapasitas SDM. Temuan menegaskan bahwa penerapan rantai pasok halal yang terintegrasi meningkatkan mutu produk, kepercayaan konsumen, dan akses pasar, sekaligus menjadi model praktik baik bagi UMKM lain
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