Studi Kasus Analisis Titik Kritis Kehalalan Makanan Ringan Pada UMKM Malang Raya Menggunakan Failure Mode Effect Analysis (FMEA)

Halal certification in products can guarantee peace of mind for Muslim consumers, increase consumer trust, and improve the product's image in the market. During the halal production process, errors or deviations can occur that can affect the product's halal status. Halal control during the production process can be carried out by determining critical halal points. Identification of critical halal points refers to the Halal Product Assurance System (SJPH). After that, the halal risk is calculated using a Risk Priority Number (RPN) to determine the highest halal risks that must be considered and corrected. This study aims to analyze the critical halal points of snack food products and identify priority processes to be considered to prevent affecting the product's halal status. This study uses Failure Mode Effect Analysis (FMEA) to determine the highest halal risks that must be considered by producers by calculating the Risk Priority Number (RPN) value, which is the result of multiplying severity (S), occurrence (O), and detection (D). The results of this study revealed that 5 of the 6 MSMEs had the highest RPN (RPN=9-12) for the procedure and material factors, namely the lack of written SOPs and critical materials. The lowest RPN (RPN=3-6) for the six MSMEs was for the contamination of equipment and production areas.