<![CDATA[Food and beverage manufacturing is the largest contributor to Indonesia’s non-oil manufacturing GDP, yet little is known about how large, privately held food manufacturers translate operations management and halal assurance into practice. This study compares PT Yakult Indonesia Persada, a fermented-milk producer, with PT Alpen Food Industry (Aice), an ice-cream producer, and interprets their practices through the Islamic ethical values of amanah, maslahah and ‘adl. A qualitative comparative case design was applied, using document and content analysis of 21 verifiable public documents, supported by indicators computed only where commensurable data existed. Product perishability shapes process and distribution strategy: Yakult relies on dense branch and direct-selling networks, whereas Aice uses distributor–retail channels and exports. Yakult discloses its quality and food-safety certification history more explicitly, whereas Aice discloses more halal-related evidence, largely from older secondary sources. Yakult’s installed capacity rose by 16.67% in 2018, while its average daily sales fell by 20.63% between 2021 and 2025. Core indicators such as capacity utilisation and defect rate could not be computed because neither firm publishes internal data. The study extends halal supply chain research to large closed firms and calls for standardised public disclosure of halal certification status.]]>
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