Application of Grey Teory Method for Halal Food Risk Assessment Based on the Traceability System in Food Supply Chain

Abstract

The purpose of this study was to assess the risk of based halal food. The method that will be used in conducting a risk assessment using the Grey Theory method. There are three risks that need to be considered for fish meatball SME, namely the risk of adding preservative supporting ingredients to meatballs, the risk of contamination with lizard dung, rats, cockroaches. Supporting materials used are not in accordance with the list of ingredients in LPPOM MUI. Therefore fish meatball SME can communicate risk by exchanging information and opinions on food security risks by adopting important mitigation principles, namely control, coherence and coordination. By minimizing the risk of halal food in the SME, the halal guarantee law can be realized to encourage halal industry in Indonesia. Introduction Halal food is a very sensitive issue in Indonesia, which has the population of 255 million people 87.2 percent of whom are Muslims, representing the world's largest Muslim population [1]. Consequently, the halal food producers use the label of halal on their products as a symbol of quality [2], [3] and combine it with the label of thoyyiban which means “safe for consumption” [4]. Therefore, halal products are consumed not only by Muslim customers but also by non-Muslim customers so that the growth of halal products is significant enough, about 18.3 percent of global food expenditures reaching US $ 1,914 billion in 2021. [5] state that Muslim consumers have a high awareness of halal products and avoid the risk of halal products. However, the risk of halal products can occur starting from the origin of raw materials, the way to obtain them, the process of handling the raw materials, the type of material or substance (material), the storage and every stage of the process from raw materials to finished products [6]. Thus, the risk potential may take place along the supply chain points such as raw material risk, production risk, food safety risk, and logistics risk [7]. In general, the risk potentials that occur on halal food products may be in the form of fraud and forgery of halal food, food safety incidents, and contamination of non halal raw ingredients [8],[9],[10] One of the potential risks occurred in 2014 on the cases of Hazelnut and Cadbury circulating in the market that were declared for containing swine DNA [11]. Additionally, in 2001, there was the case of Ajinomoto seasoning that was suspected of mixing its raw ingredients with lard in the manufacturing process. The use of raw ingredients such as pork, alcohol, carcasses, blood, forbidden (haram) animals and improperly slaughtered animals is forbidden even though the percentage of those ingredients is small [12] In another case, [13] mentioned the manipulation of halal labels from MUI for pork containing products which occurred in beef jerky and shredded chicken products available in the society. [13] stated that the products circulating in the society were suspected of coming from the bone and pork skin containing gelatin, shortening and lard. A number of halal problems and scandals that have occurred in recent years on several top brands have shaken the public confidence in the ability of producers and the government to ensure the integrity of the halal labeled products starting from the source, 1st International Conference on Engineering and Management in Industrial System (ICOEMIS 2019) Copyright © 2019, the Authors. Published by Atlantis Press. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/). Advances in Intelligent Systems Research, volume 173