Approach lean service on halal certification service system using cost integrated value stream mapping

Abstract

Abstract Along with the increasing needs of the community will be halal, kosher certification agencies and the clergy Indonesia is required to be able to do the certification, monitoring and handling of halal products which consist of food, beverages and goods for consumption by the public, especially in this case is the public Moslem. The demand of halal products, especially in the province of north Sumatra is very high and the potential for halal products market as an area with a lot of resources and a high number of applicants who want to get the halal certification of halal assurance of the clergy Indonesia. But in its application, the length of the certification process becomes a major problem because it lost the opportunity to gain new customers. Lean service used to eliminate wasteful activities or no value-added activities of all the halal certification process flow, thereby reducing lead time and activities that do not provide added value. Having obtained the conditions for companies using value stream mapping, classification activity indicates that the Value Added Activity at 18% with the Non-Value Added Activity by 82%. The result of the lengthy process of identifying root causes of the highest certification by using Root Cause Analysis and FMEA found is awaiting action. This study recommends a design of new business processes by reducing from 30 events to 28 events and reduces processing time from 92 days to 36 days.