Main Article Content


The implementation of Law No. 33/2014 on Undang-Undang Jaminan Produk Halal (UUJPH) has become apparent with establishing Badan Penyelenggara Jaminan Produk Halal (BPJPH/Halal Products Certification Agency). The government plays a significant role in guaranteeing halal products for the community because Muslim consumers cannot validate massive credential halal products. In creating a halal product, it will undergo a process from raw materials to ready-to-consume products. There are eleven criteria for the Halal Assurance System in Indonesia, which become the guidelines for conducting halal product audits. One of them is the traceability aspect. It is the critical point in conducting studies on the halal supply chain. The research aims to explain the implementation of supply chain management in restaurants or stalls in Yogyakarta with halal certification from Majelis Ulama Indonesia (MUI/ Indonesian Ulema Council). It also analyses halal principles in supply chain management on processed meat products among restaurants or stalls in Yogyakarta. Also, it aims to identify problems among entrepreneurs of processed meat products in implementing halal supply chain management. The researchers implemented qualitative research with a descriptive analysis approach. The data were obtained from interviews and observations with entrepreneurs, slaughterhouse owners, and BPJPH. The researchers also conducted Focus Group Discussion (FGD) with the management of LPPOM MUI DIY. The second approaches are the data triangulation methods. Respondents were selected with the purposive sampling method. The data obtained were then analyzed with Atlas.ti software application. The results indicate that the entrepreneurs who have been halal certificated are highly likely apply halal principles in their business lines. Additionally, most entrepreneurs who run a halal business do not have any significant problem implementing halal supply chain management.

Keywords: Management, Supply Chain, Halal, Halal Products, Meat


Management Supply Chain Halal Halal Products Meat

Article Details


  1. Ab Talib, M. S. (2017). Motivations and benefits of halal food safety certification. Journal of Islamic Marketing, 8(4), 605–624.
  2. Aghwan, Z. A. A. (2018, August). Awareness and demand for halal and tayyib meat products supply chain. In Proceeding of the 3rd International Seminar on Halalan Thayyiban Products and Services (pp. 52-8).
  3. Ali, M. (2016). Konsep makanan halal dalam tinjauan syariah dan tanggung jawab produk atas produsen industri halal. AHKAM: Jurnal Ilmu Syariah, 16(2), 291-306.
  4. Ali, M. H., & Suleiman, N. (2018). Eleven shades of food integrity: A halal supply chain perspective. Trends in Food Science and Technology, 71(December 2017), 216–224.
  5. Anwar, S. (2011). Manajemen Rantai Pasokan (Supply Chain Management) : Konsep Dan Hakikat. Jurnal Dinamika Informatika, 3(2), 92–98.
  6. Behrenbeck, K., Thonemann, U., & Merschmann, U. (2007). Soft secrets of supply chain success. International Commerce Review--ECR Journal, 7(2).
  7. BPJPH. (2021). BPJPH.
  8. Busyra, S. H. I., & Ardi, R. (2020, June). A preliminary findings of risk categories in halal supply chain in Indonesia: Upstream level of meat industry. In Proceedings of the 3rd Asia Pacific Conference on Research in Industrial and Systems Engineering 2020 (pp. 260-265).
  9. Fuseini, A., Wotton, S. B., Knowles, T. G., & Hadley, P. J. (2017). Halal Meat Fraud and Safety Issues in the UK: a Review in the Context of the European Union. Food Ethics, 1(2), 127–142.
  10. Hosen, M, N. (2008). Panduan Umum Sistem Jaminan Halal LPPOM – Mui. Lembaga Pengkajian Pangan Obat-Obatan Dan Kosmetika, MAJELIS ULAMA INDONESIA, 1–36.
  11. Lada, S., Harvey T, G., & Amin, H. (2009). Predicting intention to choose halal products using theory of reasoned action. International Journal of Islamic and Middle Eastern Finance and Management, 2(1), 66–76.
  12. LPPOM MUI DIY. (2019). Daftar Produk Bersertifikat Halal (Issue November).
  13. Maman, U., Mahbubi, A., & Jie, F. (2018). Halal risk mitigation in the Australian–Indonesian red meat supply chain. Journal of Islamic Marketing, 9(1), 60–79.
  14. Min, S., Zacharia, Z. G., & Smith, C. D. (2019). Defining Supply Chain Management: In the Past, Present, and Future. Journal of Business Logistics, 40(1), 44–55.
  15. MUI, L. (2021a).
  16. MUI, L. (2021b).
  17. Omar, E. N., & Jaafar, H. S. (2011, September). Halal supply chain in the food industry-A conceptual model. In 2011 IEEE Symposium on Business, Engineering and Industrial Applications (ISBEIA) (pp.384-389). IEEE. 10.1109/ISBEIA.2011.6088842.
  18. Pramintasari, T. R., & Fatmawati, I. (2017). Pengaruh Keyakinan Religius, Peran Sertifikasi Halal, Paparan Informasi, dan Alasan Kesehatan Terhadap Kesadaran Masyarakat Pada Produk Makanan Halal. Jurnal Manajemen Bisnis, 8(1), 734–766.
  19. Riaz, M. N., & Chaudry, M. M. (2003). Halal food production. CRC press.
  20. Salindal, N. A. (2019). Halal certification compliance and its effects on companies’ innovative and market performance. Journal of Islamic Marketing, 10(2), 589–605.
  21. Sherwani, M., Ali, A., Ali, A., Hussain, S., & Zadran, H. G. (2018). Determinants of muslim consumers’ Halal meat consumption: applying and extending the theory of planned behavior. Journal of Food Products Marketing, 24(8), 960–981.
  22. State of the Global Islamic Economy. (2021). State of the Global Islamic Economy Report 2020/2021. Dubai International Financial Centre, 112.
  23. Supian, K. (2018). Cross-contamination in processing, packaging, storage, and transport in halal supply chain. In Preparation and Processing of Religious and Cultural Foods (Issue 2014). Elsevier Ltd.
  24. Thomas, A. M., White, G. R. T., Plant, E., & Zhou, P. (2017). Challenges and practices in Halal meat preparation: a case study investigation of a UK slaughterhouse. Total Quality Management and Business Excellence, 28(1–2), 12–31.
  25. Tieman, M., Van der Vorst, J. G., & Ghazali, M. C. (2012). Principles in halal supply chain management. Journal of Islamic Marketing. 3(3), 217–243.
  26. Tieman, M. (2011). The application of Halal in supply chain management: In-depth interviews. Journal of Islamic Marketing, 2(2), 186–195.
  27. UUJPH. (2014). Undang – Undang Republik Indonesia U No. 33 Tahun 2014 tentang Jaminan Produk Halal. Igarss 2014, 1, 1–5.
  28. Vanany, I., Soon, J. M., Maryani, A., & Wibawa, B. M. (2020). Determinants of halal-food consumption in Indonesia. Journal of Islamic Marketing, 11(2), 516–530.
  29. Wieland, A. (2021). Dancing the Supply Chain: Toward Transformative Supply Chain Management. Journal of Supply Chain Management, 57(1), 58–73.
  30. Yaacob, T. Z., Suzana Jaafar, H., & Rahman, F. A. (2016). A Review of Regulatory Framework for Halal Meat Supply Chain: The Case of Halal Meat Based Food Products in Malaysia. J. Appl. Environ. Biol. Sci, 6(9S), 14–21.
  31. Zulham. (2018). Peran Negara dalam Perlindungan Konsumen Muslim. Kencana.