Analisis Human Error pada Rantai Pasok Halal Kerupuk Kemplang Palembang

Abstract

There is the potential for human error in the supply chain which can cause losses and affect the halal status of a product. Halal products must be maintained from upstream to downstream and the chance of human error must be minimized. In the context of halal products in Indonesia, there is a stipulations, criteria, and procedures for processing halal products from upstream to downstream that have been arranged in halal certification. However, there is a problem in the current system where no system can be 100% guaranteed because of the dependence on business actors. The purpose is to guarantee the provisions in halal certification are carried out properly by business actors to secure the halal status of a product. However, as an individual, mistakes are certainly inseparable, in this context there is the possibility of fraud or errors (human error) during the production process. This research was conducted at one of the kemplang crackers producers located in southern Sumatera. The results of identifying human errors using the adoption of the SCOR model produced 26 types of errors. There are 3 types of errors in the planning process, 4 types of errors in the sourcing process, 16 types of errors in the making process, 2 errors in the delivery process, and 2 errors in the returning process. Based on the results of research using the SHERPA method, it is discovered that the highest probability of error with a critical level is found in the process of ordering raw materials, receiving raw materials, storing raw materials, washing fish, drying products, examinations when drying so as not to be exposed to dirt, an inspection of order notes and payment transactions. While the results using the HEART method are the highest Human Error Probability (HEP) was obtained in the process of receiving raw materials from suppliers, storing raw materials, washing fish, and examinations when drying with a value of 5.03.