Open AccessDefining consumer’s requirement characteristic in halal slaughtering using quality function deployment approach
Author(s) -
Dini Wahyuni,
Nazaruddin Matondang,
Nurul Arfidhila,
Irwan Budiman
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1122/1/012044
Subject(s) - traceability , business , clarity , quality (philosophy) , marketing , function (biology) , product (mathematics) , supply chain , identity (music) , consumption (sociology) , commerce , computer science , mathematics , physics , social science , biochemistry , chemistry , philosophy , geometry , software engineering , epistemology , evolutionary biology , sociology , acoustics , biology
Halal is defined as permitted, and halal products are Muslim needs that need to be available. The issue of Halal products in addition to involving business is also related to religious rules. Muslims need the clarity of the Halal identity of the products to be consumed. Beef is one of the products that require Halal criteria from slaughter to consumption by end consumers. During this time, meat traded in traditional markets has no clear identity regarding the origin of the slaughterhouse and its halal status. In this study defining the needs of consumers with the Quality Function Deployment approach to be utilized in compiling a beef traceability system. Data collected by two-stage of the questionnaire. The respondents are the persons who understand Halal and Beef Supply Chain. The highest priorities obtained are the separation of cowhide in hanging conditions and segregation of carcass with a weight of 0.1818.