HALAL VALUE CHAIN EVALUATION OF LEATHER CRAFT PRODUCTION AT MINANG KAYO

Muhammad, Yasin (2025) HALAL VALUE CHAIN EVALUATION OF LEATHER CRAFT PRODUCTION AT MINANG KAYO. S1 thesis, Universitas Andalas.

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Abstract

Along with the progress of the times, halal certification has become an ob-ligation, not only in the food industry but also in the fashion industry, which is now required to have halal certification. Law Number 33 of 2014, Article 4, stipu-lates that every product entering and circulating in Indonesia must have halal cer-tification. These products include leather crafts as utilitarian goods that are re-quired to be halal-certified. This is also regulated in Government Regulation Number 31 of 2019, Article 1, Paragraph 2, which states that utilitarian goods are among the products required to be halal-certified. The phased implementation of halal certification for utilitarian goods began on October 17, 2021, and will con-tinue until October 17, 2026. Halal certification for fashion also includes leather crafts. The Minang Kayo Leather Center was the site of this research to implement a halal value chain to produce halal-certified leather crafts. The need for Minang Kayo to obtain halal certification arises because it aims to strengthen its brand identity as a halal product to attract more customers both domestically and inter-nationally. Additionally, it serves as halal souvenirs for tourists visiting West Su-matra, as the province is being developed as a halal tourism destination. The evaluation of the halal value chain in this study used the Halal Critical Control Point (HCCP) method to identify haram (prohibited) elements in key ac-tivities and provide improvement recommendations. Based on data collection and processing, 14 critical points of haram risk in the products were identified, stem-ming from processes, facilities, as well as tools and materials used during the pro-duction of leather crafts at Minang Kayo. The potential haram materials found in-cluded pork fat, impurities (najis), pork gelatin, and pork oil. The design of an HCCP plan was developed in this study to prevent the contamination of haram and najis substances in the products. The plan was designed for the 14 critical points of haram risk. Documentation and record-keeping plans were also devel-oped to control these critical points, including forms for raw material acceptance, facility cleanliness, finished product delivery, tool halal status, records of haram critical points, and value chain check sheets. Based on the halal value chain evalu-ation, it was found that one of the four forms reviewed was rejected, specifically the raw material acceptance form. This rejection occurred because the raw materi-als received from the supplier did not have halal certification.

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