Analysis of the Upstream-Downstream Halal Value Chain Integration in the Culinary Business: A Case Study of Three Branches of Bakso dan Mie Ayam Pak Mitro in Semarang

Susilawati Susilawati

doi:10.21580/halalin.2025.2.1.23

Authors

Susilawati Susilawati UIN Walisongo Semarang https://orcid.org/0000-0001-9977-7730

DOI:

https://doi.org/10.21580/halalin.2025.2.1.23

Keywords:

Halal Value Chain, Halal Upstream, Halal Downstream, halal value

Abstract

The research aims to analyze the integration of the halal value chain from upstream to downstream in a chain culinary business, with a case study of three Bakso & Mie Ayam Pak Mitro branches in Semarang. Increasing public awareness of halal product consumption has driven the importance of halal value chain integration in the culinary sector, particularly meat-based food businesses that have high halal critical points. The research uses a descriptive qualitative approach with an exploratory case study design. Data were collected through in-depth interviews with the owner, branch manager, and raw material suppliers, as well as field observations and documentation throughout the operational chain. The results show that the integration of the halal value chain at Bakso & Mie Ayam Pak Mitro has been running sustainably from the upstream stage selection of halal-certified raw materials from accredited slaughterhouses and trusted suppliers, midstream centralized processing and distribution that maintains halal integrity, to downstream hygienic product presentation and service at all three branches. However, several challenges were identified in terms of written standard operating procedures (SOPs) between branches and formal cross-contamination monitoring. This study concludes that owner commitment and kitchen centralization are key to establishing a consistent halal value chain across all branches. The results provide practical contributions for culinary MSMEs in implementing an integrated Halal Product Assurance System in multi-branch businesses.

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