Pengembangan Konsep Budaya Produksi Halal pada Industri Pangan Melalui Pendekatan TOE, TPB, ISM, dan Fuzzy Pairwise Comparison

Wardina, Khairina and Prof. Dr. Sucipto, STP, MP and Wike Agustin Prima Dania, STP, M.Eng, PhD (2024) Pengembangan Konsep Budaya Produksi Halal pada Industri Pangan Melalui Pendekatan TOE, TPB, ISM, dan Fuzzy Pairwise Comparison. Magister thesis, Universitas Brawijaya.

Abstract

Produk pangan erat kaitannya dengan aspek sosial dan budaya. Industri pangan harus mampu mengikuti perubahan pasar global agar dapat terus bertahan. Produksi pangan halal harus memenuhi standar dan persyaratan hukum Islam. Tercapainya jaminan halal pada suatu usaha pangan tidak lepas dari dukungan budaya yang diterapkan pada usaha tersebut. Dalam menciptakan konsep model budaya produksi halal, perlu diidentifikasi faktor-faktor yang terkait. Penelitian ini bertujuan untuk: a) mengidentifikasi faktor-faktor yang berhubungan dengan penerapan budaya produksi halal pada usaha makanan, b) mengetahui hubungan faktor-faktor yang berhubungan dengan budaya produksi halal, c) mengetahui faktor-faktor terpenting yang berhubungan dengan budaya produksi halal, d) merancang model budaya produksi halal berdasarkan hasil pengaruh analisis faktor. Faktor-faktor yang terkait dengan budaya produksi halal diidentifikasi dari faktor budaya keamanan pangan dan sistem jaminan produk halal melalui tinjauan pustaka secara sistematis dengan pendekatan metode Technology-Organization- Environment (TOE) dan Theory of Planned Behavior (TPB). Hubungan antara faktor-faktor tersebut dapat diketahui dengan menggunakan metode Interpretive Structural Modeling (ISM) dan tingkat kepentingannya dapat dianalisis menggunakan metode Fuzzy Pairwise Comparison. Hasil analisis faktor budaya produksi halal dapat dijadikan landasan untuk membentuk kerangka konseptual budaya produksi halal.Data dikumpulkan melalui kuesioner dari tiga responden ahli di bidang pangan yang telah menerapkan sistem jaminan produk halal dan standar keamanan pangan di perusahaannya. Berdasarkan hasil tinjauan literatur sistematis, ditemukan 14 kelompok faktor yang terkait dengan budaya produksi halal, yaitu kemampuan karyawan, atribut karyawan, nilai-nilai pribadi karyawan, manajemen sumber daya manusia, manajemen strategis halal, pengolahan makanan, evaluasi manajemen, manajemen risiko, manajemen sistem halal, pengendalian, faktor internal, tekanan kerja, serta keluaran halal dan keamanan pangan. Berdasarkan analisis ISM ditemukan bahwa faktor nilai pribadi dan eksternal karyawan menjadi pendorong faktor penentu keberhasilan penerapan budaya produksi halal, sedangkan berdasarkan hasil Fuzzy Pairwise Comparison, keluaran halal dan keamanan pangan menjadi faktor terpenting yang ingin dicapai. Kedua faktor pendorong ini mempengaruhi faktor internal, sementara faktor internal memiliki hubungan saling mempengaruhi dengan kemampuan karyawan. Kedua faktor ini akan mempengaruhi manajemen strategis perusahaan, kemampuan dan kenyamanan karyawan dalam pembentukan budaya produksi halal untuk menghasilkan produk pangan berstandar halal dan aman.

English Abstract

Food products are closely related to social and cultural aspects. The food industry must be able to keep up with global market changes to continue to survive. Halal food production must meet the standards and requirements of Islamic law. Achieving halal guarantees in a food business cannot be separated from the cultural support applied to the business. In creating the concept of a halal production culture model, related factors need to be identified. This research aims to: a) identify factors related to the application of halal production culture in food businesses, b) determine the relationship between factors related to halal production culture, c) determine the most important factors related to halal production culture, d) design a halal production culture model based on the results of factor analysis influence. Factors related to halal production culture were identified from food safety culture factors and halal product guarantee systems through a systematic literature review using the Technology-Organization-Environment (TOE) and Theory of Planned Behavior (TPB) method approaches. The relationship between these factors can be identified using the Interpretive Structural Modeling (ISM) method and the level of importance can be analyzed using the Fuzzy Pairwise Comparison method. The results of the analysis of halal production cultural factors can be used as a basis for forming a conceptual framework for halal production culture. Data was collected through questionnaires from three expert respondents in the food sector who have implemented a halal product assurance system and food safety standards in their companies. Based on the results of a systematic literature review, 14 groups of factors related to halal production culture were found, namely employee abilities, employee attributes, employee personal values, human resource management, halal strategic management, food processing, management evaluation, risk management, halal system management, controls, factors internal, work pressure, as well as halal output and food safety. Based on the ISM analysis, it was found that employees' personal and external value factors were the driving factors determining the success of implementing a halal production culture, while based on the Fuzzy Pairwise Comparison results, halal and food safety output were the most important factors to be achieved. These two driving factor influences internal factors, while internal factors have a mutually influencing relationship with employee abilities. These two factor will influence the company's management strategy, the ability and comfort of employees in establishing a halal production culture to produce food products with halal and safe standards.

Item Type:	Thesis (Magister)
Identification Number:	0424100002
Uncontrolled Keywords:	Budaya keamanan pangan, Budaya organisasi, Halal, Kerangka konsep, Sistem Jaminan Produk Halal-Food safety culture, Organization Culture, Halal, Conceptual Framework, Halal Assurance System
Divisions:	S2/S3 > Magister Teknik Industri Pertanian, Fakultas Teknologi Pertanian
Depositing User:	Sugeng Moelyono
Date Deposited:	22 Feb 2024 02:42
Last Modified:	22 Feb 2024 02:42
URI:	http://repository.ub.ac.id/id/eprint/216420

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