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    Analisis Human Error pada Rantai Pasok Halal di Unit Usaha Tahu Ponimin

    Human Error Analysis in the Halal Supply Chain at Unit Usaha Tahu Ponimin

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    Date
    2025
    Author
    Pradita, Ayu
    Advisor(s)
    Wahyuni, Dini
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    Abstract
    The halal food industry is a strategically growing sector, especially in Indonesia as the country with the largest Muslim population. However, halal products often face challenges in ensuring the integrity of halal supply chains in maintaining consistent halal standards. Tahu Ponimin, a tofu production unit, is currently in the process of preparing for halal certification to ensure product halalness up to the end consumer. This study aims to identify the impact of human error on product halalness within the supply chain of Tahu Ponimin. A descriptive quantitative approach was employed by integrating the Halal Six Sigma (DMAIC) framework and the HEART (Human Error Assessment and Reduction Technique) method to identify, measure, and analyze the probability of human error (HEP). The results indicate that the highest probabilities of human error occurred in supplier selection (1.75), soybean porridge cooking (1.59), tofu frying (1.59), material delivery (0.98), and tofu storage (0.52). However, according to the principle of the HEART method, if the HEP calculation result exceeds 1, then the value must be assumed to be 1.00 and must not be more (Kirwan, 1994).These five activities account for 66.71% of the total HEP. Corrective measures include the development of Standard Operating Procedures (SOPs) to provide clear work guidelines and minimize the risk of human error in maintaining product halalness.
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    https://repositori.usu.ac.id/handle/123456789/105536
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    • Undergraduate Theses [1562]

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    Repositori Institusi Universitas Sumatera Utara (RI-USU)
    Universitas Sumatera Utara | Perpustakaan | Resource Guide | Katalog Perpustakaan
    DSpace software copyright © 2002-2016  DuraSpace
    Contact Us | Send Feedback
    Theme by 
    Atmire NV