OPTIMALISASI HALAL SUPPLY CHAIN UNTUK MENDUKUNG KUALITAS LAYANAN KATERING INDUSTRI PERTAMBANGAN (STUDI KASUS VENDOR KATERING PT. CIPTA KRIDATAMA SITE CK DMP/LAHAT)

Zulfkifli Zulfkifli; Waldi Nopriansyah; Doly Nofiansyah; Amir Salim

doi:10.32806/currency.v5i1.2123

Authors

Zulfkifli Zulfkifli Universitas Indo Global Mandiri
Waldi Nopriansyah Universitas Indo Global Mandiri
Doly Nofiansyah Universitas Indo Global Mandiri
Amir Salim Universitas Indo Global Mandiri

DOI:

https://doi.org/10.32806/currency.v5i1.2123

Keywords:

Halal Supply Chain, Kualitas Layanan, Katering Industri, Pertambangan, SERVQUAL.

Abstract

Penelitian ini bertujuan untuk menganalisis hubungan implementasi halal supply chain terhadap kualitas layanan katering harian di lingkungan operasional pertambangan PT. Cipta Kridatama Site CK DMP/Lahat. Penelitian menggunakan pendekatan kuantitatif dengan metode asosiatif korelasional. Teknik pengumpulan data dilakukan melalui penyebaran kuesioner kepada 60 responden yang dipilih menggunakan teknik purposive sampling. Analisis data dilakukan menggunakan uji validitas, reliabilitas, normalitas, dan korelasi Pearson Product Moment melalui aplikasi JASP. Hasil penelitian menunjukkan bahwa implementasi halal supply chain memiliki hubungan positif dan signifikan terhadap kualitas layanan katering harian dengan tingkat hubungan yang sangat kuat. Penerapan rantai pasok halal yang optimal mampu mendukung ketepatan distribusi makanan, menjaga kualitas produk, serta meningkatkan konsistensi pelayanan kepada konsumen. Dengan demikian, halal supply chain menjadi salah satu faktor penting dalam mendukung peningkatan kualitas layanan katering industri pertambangan.

References

A Parsu Parasuraman, Valarie A. Zeithaml, L. L. B. (1988). SERVQUAL A Multiple-item Scale for Measuring Consumer Perceptions of Service Quality. Journal of Retailing, 64(1), 12–40.

Abdul Gany Bas, N. S. (2025). ANALISIS PERSEPSI PASIEN MENGENAI KUALITAS PELAYANAN RUMAH SAKIT BERDASARKAN PENDEKATAN SERVQUAL : LITERATURE REVIEW. PREPOTIF Jurnal Kesehatan Masyarakat, 9(3). https://doi.org/https://doi.org/10.31004/prepotif.v9i3.52218

Annisa Alfi Amalia, N. A. (2024). Quality Evaluation Frameworks in Public Catering Services. Indonesian Journal on Health, Science, and Medicine, 1(1). https://doi.org/https://doi.org/10.21070/ijhsm.v1i1.6

Arinda Soraya Putri, Nazhifa Rahmi Susilo, Ardhy Yuliawan Norma Sakti, D. E. P. W. (2024). The Development of Halal Supply Chain Research in Indonesia: A Comparative Study. Jurnal Teknik Industri, 25(2). https://doi.org/https://doi.org/10.22219/JTIUMM.Vol25.No2.97-118

Azwar Azwar, N. bin S. (2025). Manajemen Rantai Pasok Halal di Indonesia: Analisis SWOT dan Implikasi Strategis. AL-KHIYAR Jurnal Bidang Muamalah Den Ekonomi Islam, 5(2). https://doi.org/https://doi.org/10.36701/al-khiyar.v5i2.2651

Budi Harsanto, dkk. (2024). Halal value chain: a structured literature review and meta-analysis. Science Direc, 16(4), 1095–1117. https://doi.org/https://doi.org/10.1108/JIMA-12-2023-0387

Deandra Putri Zahra, M. M. (2025). PENGARUH KUALITAS LAYANAN DAN KUALITAS PRODUK TERHADAP KEPUASAN KONSUMEN DENGAN GENDER SEBAGAI VARIABEL MODERASI PADA KONSUMEN MIE GACOAN DI BANDAR LAMPUNG. Nusantara Hasana Journal, 5(2).

Dewie Saktia Ardiantono, dkk. (2024). Mapping the barrier and strategic solutions of halal Supply Chain implementation in small and medium enterprises. Science Direct, 15(7). https://doi.org/https://doi.org/10.1108/JIMA-08-2022-0229

Dwi Agustina Kurniawati, Ivan Vanany, Diaz Dzaky Kumarananda, M. A. R. (2024). Toward halal Supply Chain 4.0: MILP model for halal food distribution. Science Direct, 2(32), 1446–1458. https://doi.org/https://doi.org/10.1016/j.procs.2024.01.143

Fauzan Aziz, Retno Setyorini, Y. N. H. (2021). Analisis Halal Supply Chain pada Usaha Mikro Kecil Menengah (UMKM) Makanan di Kota Bandung. JIEI: Jurnal Ilmiah Ekonomi Islam, 7(1).

Hammas Hubaibi Akbar El Hamid, Balqis Salsabila, M. A. (2024). Halal Supply Chain Management pada Bisnis Pariwisata. IESBIR, 3(1). https://doi.org/https://doi.org/10.59580/iesbir.v3i1.6967

Irlanita Ayuning Tyas, Ahmad Choiri, S. N. A. (2024). Pengaruh Standar Halal Kualitas Produk Dan Kualitas Layanan BMT BRS Yogyakarta Terhadap Tingkat Kepuasan Pelanggan. JIEI (Jurnal Ilmiah Ekonomi Islam), 10(3). https://doi.org/https://doi.org/10.29040/jiei.v10i3.13971

Javed Alu, Ahmad Jusoh, Nik Rumzi Nik Idris, K. M. N. (2023). Healthcare service quality and patient satisfaction: a conceptual framework. International Journal of Quality and Reliability Management, 2(41). https://doi.org/https://doi.org/10.1108/ijqrm-04-2022-0136

Jefri Heridiansyah, Wahyudi, Theresia Susetyarsi, Sri Wiranti Setiyanti, C. P. (2024). The Effect of Halal Supplier Service Quality and Staff Preparedness to Embrace Halal Technology on Halal Logistics Performance. Management Analysis Journal, 13(3). https://doi.org/https://doi.org/10.15294/maj.v13i3.18889

Muhkammad Slamet, W. S. (2022). Analisis Kepuasan Pelanggan Dengan Mengintegrasikan Metode Kualitas Layanan (SERVQUAL) Dan Analisis Kinerja Penting. Indonesia Journal of Law and Economics Review, 16. https://doi.org/https://doi.org/10.21070/ijler.v15i0.763

Nor Aida Abudl Rahman, Azizul Hassan, M. F. (2020). Halal Logistics and Supply Chain Management in Southeast Asia. Taylor & Francis Group.

Opik Rozikin, Adang Sonjaya, Cucu Susilawati, H. bin H. (2024). Dynamics of Halal Supply Chain Development in Indonesia. IJIBEO International Journal of Islamic Business and Economics, 8(1). https://doi.org/https://doi.org/10.28918/ijibec.v8i1.6808

Rita. (2025). SERTIFIKASI HALAL, LOGISTIK, DAN SDM TERHADAP KINERJA HALAL SUPPLY CHAIN PADA INDUSTRI MAKANAN DI INDONESIA. JSE: Journal Sharia Economica, 4(2). https://doi.org/https://doi.org/10.46773/jse.v4i2.1880

Umari Abdurrahim Abi Anwar, Agus Rahayu, Lili Adi Wibowo, M. A. S. (2026). Halal Supply Chain Performance: The Impact of Supply Chain Integration Strategy in Indonesian SMEs. AMWALUNA Jurnal Ekonomi Dan Keuangan Syariah, 10(1). https://doi.org/https://doi.org/10.29313/amwaluna.v10i1.4059

Vita Sarasi, Yunizar, N. D. S. (2025). Evaluation of halal Supply Chain management’s performance in culinary enterprises. Cogent: Business & Management, 15(1). https://doi.org/https://doi.org/10.1080/23311975.2024.2440128

Zainab Attarbashi, Akram Zeki, Md Ehsanul Haque, M. S. H. (2024). A Collaborative Halal Supply Chain Model to Address Safety and Transparency Based on Blockchain Technology. Al Qasimia University Journal of Islamic Economic, 4(2). https://doi.org/https://doi.org/10.52747/aqujie.4.2.373