| dc.description.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. | en_US |
