Soft System Methodology of Modeling Green Lean Production Halal SMEs in Tangerang Regency
DOI:
https://doi.org/10.37577/sainteks.v8i02.1166Keywords:
halal, green, lean, SMEs, soft system methodologyAbstract
Halal food micro, small, and medium-sized enterprises (MSMEs) make a significant contribution to the local economy, but they still face challenges related to waste management, energy efficiency, and the sustainable use of resources. This study aims to develop a model for implementing clean production in halal food MSMEs in Tangerang Regency to support the achievement of Sustainable Development Goal (SDG) 12 on responsible consumption and production. The method used is the Soft System Methodology (SSM), which involves the following stages: problem identification, Rich Picture development, CATWOE analysis, conceptual model development, comparison of the model with actual conditions, and formulation of recommendations for improvement and implementation. The results of the study indicate that the main issues include production waste, plastic packaging waste, and water and energy waste. The CATWOE analysis identified the key actors in the system, the transition toward environmentally friendly, energy-efficient, and water-efficient waste management, and halal regulatory support as critical factors for implementation. A comparison of the model with actual conditions showed that 37.03% of respondents were optimistic that productivity gains could be achieved through the application of the 3R principles. In comparison, 51.8% of respondents were optimistic that work flexibility would increase. Proposed improvements include using technology in food packaging and waste management, as well as refining food processing procedures to reduce potential waste generation. Thus, SSM is an effective tool for developing an initial model for clean production implementation in halal food MSMEs and can serve as the foundation for developing sustainability strategies for the sector.
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