Development of Halal Assurance System for Halal Shoyu Product Line in Kamada Soy Sauce Inc

Abstract

The number of Muslim population in Indonesia is predicted to reach 214 million people by 2019, which is a very lucrative market from the business point of view. Muslim people have protected rights to obtain and consume halal food products. Food and beverages must come from halal raw materials and processed in a certain way that can assure its halal status. Shoyu is a Japanese export product that is widely consumed by Indonesian people. Shoyu is a traditional Japanese soy sauce made from a mixture of wheat and soybean through a fermentation process in two stages. Non-halal soy sauce itself may contain brewery or khamr alcohol and pork-derived substances that are added as flavoring ingredients. The halal assurance system HAS 23000 is developed by LPPOM MUI that aims to assure the halal status of a product so that it is free of contamination possibilities from haram or najis materials. Development of halal assurance system is done by conducting preliminary audit beforehand using gap analysis method. The development is specifically done for halal shoyu product line based on findings of the gap analysis and is considered done when all eleven of the HAS 23000 principles are fulfilled. Post audit will be done using the same gap analysis method to compare the conditions before and after development. Risk analysis using failure mode and effect (FMEA) method will be conducted afterwards based on the audit findings and brainstorming with the company regarding the parameters. A fishbone diagram will be constructed based on the risk probability number calculated during the FMEA risk analysis.