Indonesian Journal of Halal Research 1(1): 18-25

DOI: 10.15575/ijhar.4089 © IJHR 2019

Management of Supply Chain Process for Meat Products

Muhammad Nusran1;Roslina Alam1; Dien Triana2; Idris Parakkasi3; Tajuddin Abdullah4

1Universitas Muslim Indonesia, Makassar, Indonesia
1Universitas Muslim Indonesia, Makassar, Indonesia

2Politeknik Negeri Ujung Pandang, Makassar, Indonesia
3Universitas Islam Negeri Makassar , Indonesia

4Politeknik Kesehatan, Makassar , Indonesia
Correspondent email: muhammad.nusran@umi.ac.id

ABSTRACT

The purpose of this study is to map the Halal Critical Point of Beef Products and a number of Processed Beef

Products and also to create a Supply Chain Process Process Flow System for Meat products. Data and analysis

of data explored in this study are stakeholders in the halal supply chain, namely authority institutions such as

slaughterhouses (RPH), producers, logistics providers, operators, consumers, and the government by making

questionnaires to identify important criteria and sub-criteria . The survey discussed consumer perceptions of halal

supply chains of processed beef and beef products using the scoring method. Data processing results can then be

analyzed using the Analytical Hierarchy Process (AHP) model. This study is expected to contribute to the selection

of important criteria for halal supply chains for Meat products and their processed products, then contribute to

the priority index using AHP (Analytic Hierarchy Process).

Keywords: Beef, Halal Critical Point, RPH, Supply Chain and AHP

1. INTRODUCTION

Beef derivative products have various forms because

almost all parts of livestock can be processed into

products that are worth selling. Food products derived

from cattle that have been widely distributed in the

community are quite diverse, for example processed

meat, milk, yogurt, cheese, crackers and so on. In

general, the derivative products from processed beef
are mostly produced by business actors both from the

industrial scale, small and medium enterprises (SMEs),

as well as street vendors. Basically, people consume a

lot of derivative products from processed beef. This is

because cows are animals that have fairly complete

nutritional value, so people consume them as food

ingredients.

The price of beef products now is relatively expensive.

The price increase due to the lack of availability of raw

materials which causes increasing prices of food

products from cattle, especially meat, to reach ± IDR

100,000/kg. This is also due to the large number of
business actors engaged in the beef processing sector

(Ministry of Industry, 2013).

This scarcity has caused limited supply in the market

which has resulted in an increase in the price of beef

products. This scarce supply and high selling price has

resulted in the emergence of fraud so that problems

arise guaranteeing the quality of halal and beef

derivative products. Until now, most consumers still do

not know the halal certainty and quality of the products

they consume. Therefore, the concept of halal critical

point mapping is needed in the process of producing

beef derivative products. The problems that occur in the

production of beef agroindustry products are:

1. Lack of halal assurance on the beef derivative

products that have been widely distributed in

community;

2. The flow of the supply chain process for processing

beef products that is still not fulfill halal assurance

3. The absence of a halal critical point mapping that is
integrated in the process of making beef-based products

on the small and medium scale business.

The concept of halal is not limited to food itself, but

also to cosmetics, pharmacy, financial services and

banking, etc., even tourism (hotels, tours, etc.).

According to Islamic law, to determine halal and

prohibition does not have to be based on assumptions

or feelings of likes and dislikes. If it is so, it is

considered as tahakkum (making law in the name of

Allah), which is strictly prohibited in Islam. Halal

decisions on certain products carried out by people who

do not have authority will only make the law incorrect.
Consumption of halal products requires certain raw

materials, additives, processes, handling and

transportation to meet the criteria for halal terms as

mentioned above. In addition, the industry must have a

good system in order to ensure that the product meets

these requirements and no errors are made during the

production processes. The system called Halal

Assurance System (SJH) is proposed by Apriyantono

(2001). This system consists of several components

namely:

1. Halal management standards and halal
systems. Halal management is managing all

mailto:muhammad.nusran@umi.ac.id

Nusran et al.

functions and activities needed to determine

and achieve halal products. Halal systems are

defined as organizational structures,

responsibilities, procedures, activities,

capabilities, and resources that together aim to

ensure that the product, process or service will

be satisfactorily stated or implied as its

purpose, namely producing halal products.
Basically, a halal system audit standard is

conducted to determine the suitability of halal

system elements with the specified

requirements. The effectiveness of the halal

system is applied to meet certain objectives

and to verify that the non-conformities

identified in the previous audit have been

corrected according to the agreement.

2. Haram Analysis Critical Control Point
(HRACCP). A system that can show critical

points where unclean or najees ingredients

can contaminate halal materials, as well as
preventive ingredients that will be used for

halal food production.

3. Halal database. This consists of a list of
materials used for food production,

information from the source and preparation

of each of the materials mentioned in the list

and halal status and other important

information. To ensure that the industry has

fulfilled the halal requirements in producing

halal food, especially those who want to place

a halal logo in its packaging, the industry must
request assistance from dependence and

acceptable halal certification organizations.

Halal certification organizations will audit and

certify their products, raw materials,

additives, production facilities, administration

and management. After the industry has

received a halal certificate for its products, it

can be used as a formal basis for implementing

the halal logo. This certificate can also be used

to state that the product is halal and hence

products can be imported into muslim

countries or sold to muslim consumers.

The definition of food according to Law Number 7 of

1996 is everything derived from biological and water

sources, both processed and unprocessed, which are

intended as food or drinks for human consumption,

including food additives, food raw materials, and other

materials used in the process of preparing, processing

and or making food or drinks (Gemasih, et al 2014).

Whereas halal means everything that is permitted,

which is detached from the prohibition, and permitted

by Allah SWT, while haram is something that is

forbidden by Allah SWT with a definite prohibition,
where the person who violates it will be punished in the

here after and sometimes punished also in the world

(Qardhawi, 2002 in Saputra, 2006).

The assurance system, halal is the highest concept of

any other quality assurance, which includes Hazard

Analytic Critical Control Points (HACCP), SOPs,

GMP / GAP / GFP / GDP / GTP / GCP, and General

Decisions and Quality Policies in General (Purnomo,

2013).

Halal can be said as the most important part of every

quality assurance. This is because halal is inherent in

any other quality assurance. As the highest quality

assurance, halal is one of the good requirements in
making food products. Therefore, halal products are

certainly having high quality standard. Illustration of

the importance of halal so it becomes the highest part

of any others quality assurance concept can be seen in

Figure 1 as follows.

Figure 1. Halal as the highest Quality Assurance

(Source: Dahlan in Purnomo, 2013)

In the Government Regulation of the Republic of

Indonesia Number 69 of 1999 on the Article 1, halal

food defines as food that does not contain elements or

ingredients that are haram or prohibited for

consumption by muslims, both concerning food raw

materials, food additives and other supporting materials

including ingredients from food processed through

genetic engineering and food irradiation, and whose
management is carried out in accordance with the

provisions of Islamic religious law. With these

regulations issued, halal assurance is the most

important requirement in creating food products in

Indonesia, where the majority of the population is

muslim.

Halal Assurance for Slaughterhouse

Animals must be treated properly to avoid pressure

before being slaughtered. Stunning should not kill

animals before they are slaughtered, do not harm

animals, do not cause permanent damage to the

body/organs and are examined by supervisors. The
Stunning method must be regularly validated and

verified by LPPOM MUI. Mechanical cutting carried

out in a factory or abattoir must follow a number of

Islamic rules such as stating “Bismillahi Allahu Akbar

or Bismillahir Rahmaanir Rahiim” when pressing the

machine button.

Management of Supply Chain Process for Meat Products

The slaughterhouse system must have written

procedures to ensure traceability of halal-certified

meat. This system must obtain evidence that the meat

is produced from halal animals, cut into the right halal

method in cutting facilities that are in accordance with

halal requirements.

There are some procedures for handling products made

from materials and facilities that do not meet the
criteria of LPPOM MUI, such as (a). Non-conformity

products may not be sold to muslim consumers, (b). If

a non-conformity product has been distributed, it must

be withdrawn.

Internally, slaughterhouses must have written

procedures for internal audits scheduled at least twice a

year. Internal audit must be carried out by independent

and competent personnel. The results of internal audits

must be reported to all relevant departments

responsible for monitoring activities. Corrective action

must be carried out within the time limit and must be

able to resolve internal audit findings. A summary of
the results of the internal audit must be sent to LPPOM

MUI and the implementation of internal audits must be

documented.

Halal Critical Point

Halal critical point is an area/place/position which is

considered prone to be halal. Determination of halal

critical points in the product manufacturing process is

carried out by conducting a search of each process

activity. This search is useful for identifying critical

points that cause unbalance of the produced products.

In the production process of making halal products,
halal critical points can be defined and mapped by

looking at the Standard Operating Procedure (SOP) of

each activity that occurs in it. According to LPPOM-

MUI (2008), the SOP for halal production is done by

looking at:

1. Making worksheets must refer to formulas
and material matrices known by LPPOM-

MUI.

2. Materials that can be used in halal production
are only contained in the list of materials that

LPPOM-MUI has already known and have
obtained halal passes.

3. Material is ensured to be free from unclean
contamination and unclean ingredients.

4. The production line is confirmed to only be
used for halal materials.

5. If the production line is also used for materials
that have not been certified halal, then the

cleaning procedure is sure to eliminate/avoid

products from cross contamination.

6. If there are products that are not certified to
contain pork derivatives, the equipment and

production line are certainly completely
separated.

7. It must be ensured that the production area
must not have materials or goods that are not

used for production.

8. Production records are well and completely
documented.

The critical point of halal in the product manufacturing

process, in general, can follow from the prohibited

tipping point of the Haram Analysis Critical Control

(HrACCP) product, but a halal-haram product can

follow the principle followed by Hazard Analysis
Critical Control Points (HACCP) but in this case aimed

at efforts to prevent the entry of unclean ingredients

into the production system as early as possible (Estuti,

2005). According to Apriyantono et al. (2003) in Estuti

(2005) the application of Haram Analysis Critical

Control Points (HRACCP) consists of six components,

namely:

1. Identify all ingredients which are unclean and najis.

2. Identify critical control points. 3. Establish

monitoring procedures. 4. Make corrective actions. 5.

Make a document-recording system. 6. Make

verification procedures.

In controlling the halal critical point, control is carried

out on each process flow until the end of the product

manufacture. Determination of halal critical point

control begins at each stage of the process up to the

consumers who consider the halal products and how to

prevent the entry of illicit materials in the production

process to the final product (Apriyantono et al., 2003 in

Estuti (2005).

Halal Supply Chain on Beef

Basically the supply chain process of beef products and

derivatives is divided into two sectors, namely the
upstream sector and the downstream sector. The

upstream sector is a sector that acts as the procurement

of cattle to reach slaughtering houses (RPH), while for

the downstream sector is a sector that acts as the

procurement of beef to reach the procurement of

processed/derivative products. Supply chain flow of

beef-based products with the relevance of entities that

play a role in them. The linkages of entities/actors that

play a role in the supply chain process of beef products

and their derivatives consist of several different and

interconnected actors in each of their sectors.

Supply Chain Process Flow in Slaughtering house

Slaughterhouse (RPH) is a unit of facilities and

facilities dedicated by the government as a location for

specially designed slaughterhouses in accordance with

SNI 01-6159-1999. Judging from the substance of

ownership, RPH is grouped into two: government-

owned slaughterhouse (UPTD RPH) and non-

government owned slaughterhouse (private).

Actors who play a role in the two types of RPH are

relatively similar, consisting of RPH employees,

slaughterers, and actors from the downstream and

upstream sectors. Judging from the process, RPH
employees are actors who act as control holders of all

activities that occur in the RPH, including

management, supervision and maintenance. In

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accordance with the ownership status of RPH, the

employees are divided into two, namely official staff

(UPTD Government RPH) and non-official employees

(Private RPH).

Each employee has a specific task from each

process starting from the arrival of the cow, the cutting

process to the process of sending beef. Butchers are

entities that act as slaughterers. In the process of
slaughter, the slaughterer must have special criteria that

are in accordance with the Islamic Shari'a, ie the

perpetrator must be Muslim, balig and understand how

the slaughter process is good without any elements of

torture. Each RPH is required to have a slaughterer who

has been recognized by the MUI with proof of

certificate as a professional slaughterer and in

accordance with special criteria. This is because it will

provide Assurances to RPH to produce halal meat

products.

Halal Critical Control Point in Slaughtering house

The halal critical control point is a control position
where the lighting will be prohibited to appear.

Basically, the halal critical control points of beef-based

products originate from slaughterhouse, the halal of a

beef product can change if further handling and

processing occurs. Animal Slaughtering house (RPH)

are a starting point for halal critical control points from

beef-based products. In this position, RPH is dedicated

as an initial location with the potential for the

emergence of halal critical points. Slaughtering and

handling carried out by RPH are the main factors that

must meet the quality, health and halal quality
standards. The halal critical control point in the

dominant RPH lies in, first, the religion of the

slaughterer (Islam), the knowledge of the slaughterer,

the behavior of the slaughterer (baligh/adult), and the

cleanness of the slaughterer.

Secondly, the type of commodity of animals

slaughtered in RPH; thirdly, the differentiation of

slaughter facilities and infrastructure if RPH has a type

of non-halal slaughterhouse commodity (pig); fourth,

the method of slaughter in accordance with the Islamic

Shari'a and subsequent handling. Basically,
slaughterers in slaughterhouses are required to be

Muslim. Besides, the slaughterer must also have

knowledge of how to slaughter according to Islamic

Shari'a, have good behavior (adult), and pay attention

to cleanness in each process.

Types of animals can be categorized as critical control

points if there are shelters and slaughterhouses in

addition to halal animals. With an explanation of the

types of animals, it is very clear that the differentiation

of facilities and infrastructure must be different

between halal and non-halal animals. This difference is

one of the halal critical control points that must be
considered in the cutting process. The most visible

halal critical control point is the slaughter method that

must be carried out in accordance with the Islamic

Shari'a, namely by reciting prayers (BismillahiAllahu

Akbar) and deciding three channels, namely the

respiratory tract, food and blood with one cut.

Mapping of Halal Critical Points

Slaughterhouse (RPH) is a place to slaughter livestock

dedicated by the government as a facility to support

food security in an area with the building that meet

certain requirements and techniques.

From the results of the halal critical point mapping, it

can be stated that the RPH is an initial critical control

point for the product that will be produced if the

product uses animal meat. The halal critical control

points of slaughterhouses are seen from the types of

animals and the process of slaughter of animals carried

out in accordance with Islamic Shari'a as well as safe

and good handling (avoiding dirt and najees). Types

and sources of data to map halal critical points in the

process flow supply chain this beef-based agroindustry

product uses primary data and secondary data.

1. Primary data is obtained through direct
observation with interview techniques for

actors related to mapping starting from

Slaughtering house (RPH), meat markets,

beef-based product processing industries

(meatballs), and expert respondents who have

science in this mapping.

2. Secondary data obtained from various
sources, namely articles sourced from the

internet media, textbooks, and data from the

government related to the problems taken. The

types and sources of primary data needed in

this mapping and after that are described.

Secondary data is data needed in the initiation of

understanding and studying networks that are related to

the halal product chain process flow, while the primary

data is the data needed as an understanding of the

supply chain process framework for beef-based

products.

With this data, it is expected to provide a halal critical

point mapping in the supply chain process of beef-

based products.

Urgency of Halal Critical Points

The supply chain of animal origin agroindustry

products is divided into two sectors, namely the

upstream sector and the downstream sector, the

upstream sector starts from livestock entrepreneurs

(cattle) to reach Slaughterhouse, while the downstream

sector starts from RPH, markets/meat kiosks, to reach

derivative processing. Mapping of halal critical points

in the supply chain process of beef-based agroindustry

products can be identified from each variable of

machine, man, material, method, and money resources

with factor weights and assessment of predetermined
criteria for fulfilling the halal critical point. The state of

halal critical point mapping in the supply chain process

flow has factors that determine the halal according to

Management of Supply Chain Process for Meat Products

the weights that have been obtained using the

Analytical Hierarchy Prosess (AHP) method.

Machine (facilities and equipment) is a resource that

has the lowest average score of "good enough" in the

mapping of halal critical points in the supply chain

process of beef-based agroindustry products. The need

for supervision management that is integrated with the

right timeframe in the flow of the supply chain
processes by looking at the halal critical point factor

towards the resources used. The need to change the

behavior of the entity can be taken by having extensive

knowledge of halal products and a strong awareness in

creating assurance and quality halal products.

Government policies and strategies that have a

developmental impact on the halal of beef-based

agroindustry products, in order to improve halal

products circulating in the community are necessary.

Further mapping by adding locations to better reflect

the state of halal critical point mapping in the supply

chain of cattle-based agroindustry products as a whole

is also necessary.

Criteria for Slaughterhouse (RPH) Registration are;

producers must register all slaughterhouses that are in

the same company, they must employ slaughterers who

are Muslim and trained in the slaughter process in

accordance with Islamic law (have slaughter

certificates), the slaughter locations are far from farms

and slaughter of pigs, they apply the standard of

slaughter according to Islamic law.

2. METHOD AND MATERIAL

There were some stages that had been carried out in this
study, namely: stage of literature study, stage of field

studies and data collection, stage of data collection and

information on halal critical points, stage of data

processing, mapping analysis of AHP analysis, and

stage of drawing conclusions and recommendations.

In this study, a number of in-depth interview methods

and data collection methods with questionnaires in the

process of beef products are used. The questionnaire

aims to facilitate the resource person in answering the

questions asked. The format and contents of the

questionnaire were adapted and developed based on the
needs of data and information related to the

questionnaire

Respondent data relating to the Halal Certification

System are as follows:

1. Number of beef products that are Halal
certified,

2. Demand for beef products in Makassar,
3. Amount of slaughterhouses in Makassar
4. Government policies and support

Identificationand Data Collection

The types and sources of data in this study were

obtained from:
1. Primary Data is data obtained by conducting

direct observations with interviews with

leaders and employees, producers, consumers

and many related elements (such as in the

profession of respondents)

2. Secondary data is data obtained from several
literatures, especially those related to the

problems encountered in research as a

theoretical foundation as well as supporting in

writing.

In this study, the primary data is questionnaire data with

data sources from a number of producers of beef

products and slaughterhouses (RPH), namely:

1. Large-scale producer/ company
2. Medium-scale producers /companies
3. Small-scale producers /companies

Stages of Data Collection and Information on Halal

Critical Points

Types and Sources of Data include Initiation of

understanding and studying related networks in the

process flow of halal production supply chain such as:

1. Data on the distribution of RPH locations
2. Data on local and imported beef production
3. Data on halal certified meatball products
4. Entities/stakeholders who play a role in the

process of producing beef and derivative

products

5. Data on RPH Facility Feasibility Checklist
6. The process of processing derivative products

carried out by the meatball, shredded meat,

sausage, and chips, processing industry also

with well-known local culinary such as coto,

konro, pallubasa and so on
7. Document flow related to supervision and

quality assurance and halal in the production

process

8. AHP weighting
9. Assessment data

Stages of the Data Processing

The data processing stage and the fixing of halal critical

points consist of several processes. Data collection was

done by survey method using interview and

observations techniques directly at each entity and

stakeholders in each process. At the time and after data
collection, the determination of variables, factors and

fulfillment criteria for halal critical points in the supply

chain process flow can be carried out. Determination of

variables, factors and compliance criteria for the halal

critical point aims to find out which parts are the

locations of the halal critical point of each supply chain

process flow. After obtaining the variables, factors and

criteria for fulfilling the halal critical point, the data

processing can be carried out with the weighting method

that has been determined and discussed by expert

respondents who have knowledge related to this

mapping using the Analytical Hierarchy Process (AHP)

method.

AHP method has a function as a determinant of

uncertainty perspective in comparing pairs on each

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factor according to the number of indicators that have

been determined and to determine which factors are the

most influential and important in the mapping of halal

critical points.

Weighting aims to determine the priority value of each

halal critical point factor of each variable that has been

determined from the results of determining the halal

critical point.

In addition to determining weighting using the AHP

method, respondents from experts and the research team

are required to provide an assessment of each

compliance criteria for the halal critical points that have

been determined for each sample area to provide a

mathematical description of the actual situation, which

area includes the location of the Government Animal

Slaughtering house (RPH), meat market location and

industrial location for SMB scale packaging meatballs.

3. RESULTS AND DISCUSSION
Data Input

The input data to be entered will provide scores and
weights as a result of the calculation of a number of

formulations specified. The AHP weighting method

and score setting design can be seen in the formula as

follows:

Determination of the importance of the halal critical

point factor weight score.

(Bn) = 𝑁𝑃𝑟𝑖𝑜𝑟𝑖𝑡y AHP𝑓𝑛 × 100%...................(1)
Where:

Bn = Importance of the halal critical point factor (%)

𝑁𝑃𝑟𝑖𝑜𝑟𝑖ty AHP_𝑓𝑛= Score AHP (Expert) Priority
Factors Of Each Variable

Determination of the conversion score of each factor:

nKon_fn = ΣnKP𝑛p_fn
TotalKp × 5.........................................(2)

Where:

nKon_ fn = conversion score

nKPn_fn = Score of fulfillment criteria for each factor

Kp = Fulfillment criteria

Determination of factor score values of each

respondent:

𝑠𝑓_𝑓𝑛 = nKon_fn _rata x
Bn…….............................….(3)

Where:

𝑠𝑓_𝑓𝑛 = Scores of each resource variable factor
The preparation of the assessment criteria for the

fulfillment of the halal critical points will be based on

the number of respondents involved.

Table 1: Scoring Factor Criteria
Scoring Factor Criteria

Sample Area 1,2…n Average

R1 R2 R3

nKP1_ fn

nKP2_ fn

nKPn_ fn

Scoring Factor Criteria

SampleArea 1,2…n Average

R1 R2 R3

ΣnKP𝑛p_fn

nKPn_ fn nKon_fn _rata

Note:

R = Respondent

nKon_fn _rata = Average conversion value from the

respondent's assessment

Assessment is obtained by providing a range of scores

0 to 1 to give meaning to how fulfilled the fulfillment

criteria for the established halal critical points. To see

the rating scale of the predetermined criteria for

compliance with the halal critical points, it can be seen

in the following table.

Table 2: Rating Scale of Fulfillment Criteria
The closer

of
Value 1 is,
the higher

of the
fulfillment

Score

Criteria of
Fulfillment

Factors Score

Assessment

Fulfillment
Criteria

0 Not fulfilled

0,1

The Score of the
Fulfilled

Fulfillment
Criteria

Based on the
determined

factors

0,2

0,3

0,4

0,5

0,6

0,7

0,8

0,9

1 Fulfilled

Conversion assessment was obtained after an

assessment of the criteria for fulfilling the halal critical

point factor had been carried out. To find out the scale

of conversion rating of the criteria for meeting the halal

critical points can be seen in Table 3.

Table 3 : Conversion Scoring Scale

Conversion

Scoring

Score Conversion Score

Criteria

1 Very Not Ideal

2 Not ideal

3 Quite ideal

4 Ideal

5 Very ideal

In the assessment of conversion obtained, the score can

be interpreted by the color level specified in the Table

of Conversion Scoring Meaning by Chroma.

Table 4: Conversion Scoring Meaning by Chroma

0 0,5 1 1,5 2 2,5 3 3,5 4 4,5 5

*very not ideal very ideal
*The closer to the dark red color, the more ideal the assessment of

the sample area.

Management of Supply Chain Process for Meat Products

Decisions in the assessment that have been obtained

can be adjusted according to the assessment decision

range in Table 5.

Table 5: Range of Conversion Assessment Decisions
Range Decision

1 < n < 2 Between very ideal

and not ideal

// < 0.50 tend to be very

not ideal and>

0.50 tend to be not ideal

2 < n < 3 Between not ideal

and quite ideal

// < 0.50 tend to be not

ideal and> 0.50

Tend to be quite ideal

3 < n < 4 Between quite

ideal and ideal

// < 0.50 tend to be quite

ideal and> 0.50

Tend to be ideal

4 < n < 5 Between ideal and

very ideal

// < 0.50 tend to be ideal

and > 0.50 tend to be

very ideal

After obtaining the factor weight of each variable, the

determination of the score of each factor is obtained
from the multiplication of the average conversion score

of the compliance criteria for the halal critical point

with the weight score of each factor. AHP weighting

given to each factor is done to find out which factors

have the greatest score and the smallest score that can

determine the priority of interest from each

predetermined halal critical point factor of each

variable. After getting the score on each variable factor,

it can be summarized from the factor score value to

determine the amount of the total score obtained, as an

attempt to find out which variable has the highest or
lowest score of reviewing the predetermined halal

critical point factor. This total score is useful to find out

the state of the variables in each sample area. The

weighted design that has been formulated is presented

in Table 6.

Table 6: Weighting Design
No Variabl

Facto

Priorit

Score

AHP

Metho

Value

Weight

Interest

Factor

AHP

method

Criteri

a of

scorin

factor

Scor

total

Note

Tota

Scor

Notes:
1. nKon_fn _rata = The average conversion score

from the respondent's assessment

2. NpriorityAHP_fn = Score of AHP Factor Priority

(Expert).

3. Σ nKon_fn _rata 𝑛𝑖 = Amount of conversion
average score of respondent's assessment criteria.=1
4. Σ 𝑠𝑓_𝑓=1 = Total score for each variable factor.

𝑛𝑖
Notes:

Σ 𝑠𝑓_𝑓𝑖
𝑛𝑖 =1 :
Obtained Depending on the Scale of Assessment of

Specified Factors.

Classification of Groups Results of Total

Assessment Depends on Total Divided on Number of

Variables

After carrying out the weighting design, a plot of results
can be done with variables, factors, weighting factors

and scores that have been obtained.

Notes:

Σ 𝑠𝑓_𝑓𝑖
𝑛𝑖 =1 :

 Obtained Dependence on the Scale of
Assessment of Specified Factors.

 Classification of Groups Results of Total
Assessment Depends on Total Divided on

Number of Variables

After doing the weighting design, designing a plot of

results with variables, factors, weighting factors and

scores that have been obtained can be done. The

description is presented in Table 7.

Table 7: Description of Total Scores
Range Notes Symbol

401 s/d 500 Very good A

301 s/d 400 good B

201 s/d 300 Good enough C

101 s/d 200 Less good D

0 s/d 100 Very bad E

*obtained depends on the conversion rating scale

Considering the halal critical point factor in the supply
chain process of beef-based agroindustry products is

done by looking at 5 (five) influencing resources

including machinery, people, materials, methods and

money. These five resources are very influential to

reflect how the state of the halal critical points of the

products to be produced in each sample area.

4. Conclusions

By doing this research, some advantages can be drawn

from the existence of halal certification on beef

products, namely:

1. With a system of mapping, halal beef products and a
number of processed beef offered, they will help in
making halal certification policies.

2. Increased consumer trust in the available halal beef
products.

3. There is a sense of security and consumer support in
consuming halal beef products and a number of

processed beef.

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