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All Journal Journal of Digital Marketing and Halal Industry INVENTORY : Industrial Vocational E-Journal On Agroindustry
Afferdhy Ariffien
Universitas Logistik dan Bisnis Internasional
Control & Systems Engineering Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering

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Analisis Rantai Pasok Jamur Tiram di UMKM Sidimpuan Hiratake Mushroom Dalam Memenuhi Permintaan Afferdhy Ariffien; Anggita Rahmad Ritonga; Budi Nur Siswanto
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol 5, No 1 (2024): Published in June 2024
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v5i1.189

Abstract

Oyster mushrooms, Pleurotus ostreatus, are a type of edible wood mushroom. MSME Sidimpuan Hiratake Mushroom have customer, a family restauran. In order to meet consumer demand with quality and quantity requirements, MSME had issues such as inability to fulfill demand due to insufficient production capacity, and occurrence of returns, where both of these continue to increase. Purpose of this study is to explain the process of supply chain, to find out the actual performance, and to provide some suggestions for improvements to the performance of supply chain. The process flows analyzed in this supply chain are product, information and financial. The product produced by partner farmers is fresh oyster mushrooms, the products that will be sent to restaurant are oyster mushrooms that have been weighed, cleaned and packaged. This research method is qualitative and quantitative. The results of analysis with food supply chain network show that the process flow in the supply chain has been going well. The operational performance measurement results were measured using several supply chain operation reference metrics, that the operational performance of the supply chain cannot be said to be perfect overall. To measure marketing performance, the farmer's share value obtained by partner farmers is 58.3% and the marketing margin for MSME is Rp.5.000. The results of 5 why's analysis, inability to fulfill restaurant's demand was caused due to several things including variations in the growth process as well as limited resources of farmers. Returns are caused by differences in quality control standards and qualifications between restaurant and MSME.
Halal Supply Chain Risk Assessment in the Indonesian Beef Supply Chain Using the House of Risk Approach Irayanti Adriant; Afferdhy Ariffien; Amanda Aryanti
Journal of Digital Marketing and Halal Industry Vol. 8 No. 1 (2026)
Publisher : Fakultas Ekonomi dan Bisnis Islam UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jdmhi.2026.8.1.30220

Abstract

Halal integrity in food supply chains has become increasingly critical due to the complexity of logistics activities and the growing demand for halal-certified products. Existing studies on halal supply chain risk mainly focus on risk identification, with limited attention to operational risk prioritization and proactive mitigation strategies, particularly in local beef supply chains. This research aims to assess halal supply chain risks and determine mitigation priorities in the Indonesian beef supply chain using the House of Risk (HOR) approach integrated with the Supply Chain Operations Reference (SCOR) model and Failure Mode and Effects Analysis (FMEA). Data were collected through in-depth interviews, observations, and expert-based questionnaires involving actors in the beef supply chain. The study identified 17 risk events and 17 risk agents across sourcing, slaughtering, storage, packaging, and distribution activities. The results indicate that the most critical risk agents are poorly trained stunning operators (ARP = 479.66), unhygienic distribution conveyances (ARP = 465.93), and poorly trained slaughter personnel (ARP = 439.89), highlighting the importance of human resource capability and operational hygiene in maintaining halal integrity. The most effective mitigation strategies include training and certification programs, refrigerated transportation systems, and stricter operational compliance procedures. The result extends the application of the HOR framework in halal supply chain risk assessment and provides practical guidance for slaughterhouses and logistics providers in strengthening halal assurance. The study is limited to selected operational actors in the Indonesian beef supply chain.
Co-Authors Amanda Aryanti Anggita Rahmad Ritonga Budi Nur Siswanto Irayanti Adriant