Analysis of Halal Supply Chain at the Bakery Product Msmes by using SCOR and HOR Method

Abstract

The lack of understanding and knowledge about the halal supply chain could affect the easiness of maintaining the quality of the product’s halal aspect. This article will discuss the halal supply chain in the bakery product MSMEs, This research aims to study the activity of the supply chain in the production process of bakery products that might have a potency of contamination towards the product’s halal aspects, starting from the raw material procurement process to the delivery process, and to determine which risks that can be exposed to further improvement in order to maintain the halal quality of a product. Supply Chain Operation Reference (SCOR) and House of Risk (HOR) are methods applied in this research. The results of this study were obtained through House of Risk 1 which began with SCOR which was used to map supply chain business processes consisting of plan, source, make, delivery, and return. Then based on the results of the SCOR is used to identify risk events and risk agents and assess their severity and occurrence which is used to calculate Agregate Risk Potential (ARP). Based on the ARP value, risk agents are ranked in order from the highest value to the lowest value. From the results of House of risk 1, it is processed with a Pareto diagram to determine the priority of risks that will be given the right handler and improvement based on the cumulative total percentage of ARP. the next stage, after determining the priority of the risk agent, mitigation of these risks can be carried out by taking into account the capabilities of MSMEs.