TRACKING AND TRACING IN THE SUPPLY CHAIN OF HALAL PERISHABLE PRODUCTS: SYSTEM REQUIREMENTS AND KEY IMPLEMENTATION FACTORS

Abstract

Given the characteristics of perishable halal products, tracking and tracing are essential for ensuring halal integrity throughout manufacturing and distribution processes. Accordingly, a systematic approach is required to integrate customer needs and halal requirements into the design of a system that accurately tracks and traces halal perishable products. Specifically, the analytical hierarchy process (AHP) and quality function deployment (QFD) can be utilized to design the tracking and tracing system, but both methods suffer from decision-making bias. Meanwhile, fuzzy logic can be incorporated with AHP to reduce ambiguity. However, there is a lack of research integrating fuzzy AHP (FAHP) and QFD into the design of tracking and tracing systems. Therefore, FAHP and QFD were used to identify the most significant scope of the supply chain and the system requirements for tracking and tracing. Data were collected through questionnaires distributed to managers or supervisors in Yogyakarta, Indonesia, representing the frozen food, herbal products, poultry, bakery, fish, and meat sectors to capture a comprehensive perspective across different halal perishable-product sectors. The findings highlight the importance of integrating tracking and tracing technology into distribution activities, which received a final score of 3.831, marking it as the top priority. This finding underscores the critical role of tracking and tracing in preventing cross-contamination, a strategic step toward maintaining halal product integrity.