Application of Grey Teory Method for Halal Food Risk Assessment Based on the Traceability System in Food Supply Chain

Abstract

The purpose of this study was to assess the risk of based halal food. The method that will be used in conducting a risk assessment using the Grey Theory method. There are three risks that need to be considered for fish meatball SME, namely the risk of adding preservative supporting ingredients to meatballs, the risk of contamination with lizard dung, rats, cockroaches. Supporting materials used are not in accordance with the list of ingredients in LPPOM MUI. Therefore fish meatball SME can communicate risk by exchanging information and opinions on food security risks by adopting important mitigation principles, namely control, coherence and coordination. By minimizing the risk of halal food in the SME, the halal guarantee law can be realized to encourage halal industry in Indonesia.

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