| dc.description.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. | en_US |
