Peran Stakeholder dalam Halal Supply Chain Produk Petis dan Terasi

Abstract

The halal industry is growing rapidly globally as the Muslim population and consumer awareness of food safety, health, and product sustainability increases. Indonesia has great potential in the development of a halal ecosystem, especially in the seafood-based food sector. Bangkalan Regency, especially Klampis District, is known as a production center for traditional seafood processing such as petis and shrimp paste. These products not only become a local culinary identity, but also have important economic value for coastal communities. However, the implementation of Halal Supply Chain s for petis and shrimp paste products in this region still faces various obstacles, including limited knowledge of business actors on halal standards, high certification costs, traditional production processes, and coordination between stakeholders that is not optimal. This study aims to determine the role of stakeholders including fishermen, collectors, producers, distributors, retailers, consumers, the Halal Inspection Institute (LPH), and the Fisheries Service in the Halal Supply Chain of  petis and shrimp paste products in Klampis District. This study uses a qualitative method with a case study approach. Data were collected through in-depth interviews, participatory observations, documentation studies, and field notes, then analyzed thematically using NVivo. The results of the study show that all stakeholders have a role in maintaining halal, cleanliness, and product quality throughout the Halal Supply Chain from upstream to downstream.