Pengukuran Kinerja Rantai Pasok Frozen Food Halal Menggunakan Metode Supply Chain Operation Reference (SCOR) dan Analytical Hierarchy Process (AHP)

Abstract

To maintain the existence of MSMEs producing halal products, it is necessary to know the implementation performance by measuring the performance of the halal supply chain using the criteria for the halal assurance system (HAS) as an indicator. This research was conducted at the UMKM Donita Food Indonesia which is located on Jl. Ps. V No. 81, Dusun Salak, Percut Sei Tuan District, Deli Serdang Regency, North Sumatra. Donita Food produces frozen food with donuts as its main product. There are 150 kinds of products sold by UMKM Donita Food, both self-produced products and manufactured products and products belonging to other UMKM. About 50% of other UMKM products offered at UMKM Donita Food are not halal certified. This needs to be followed up for the smooth process of obtaining halal certificates in 2026. This study aims to measure the performance of the halal supply chain using the supply chain operation reference (SCOR) method and Analytical Hierarchy Process (AHP) weighting. In this study, 58 Key Performance Indicators (KPI) were obtained which were taken from the Halal Assurance System (SJH) criteria, then normalization was carried out for each Key Performance Indicator (KPI). Next, AHP is weighted at level 1, level 2, and level 3 until the final weight is obtained. Based on the analysis with the traffic light system, 25 green KPIs, 5 yellow KPIs, and 28 red KPIs with yellow and red KPIs are categorized as KPIs supporting the effectiveness of the implementation of the halal assurance system. From the results of the assessment, the final performance value was obtained for the Donita Food halal frozen food supply chain of 77.98 which is included in the good category. Suggestions for improvement that can be given to make improvements to the red indicators and improvements to the yellow indicators include conducting HAS internal training, implementing written procedures, adding material halal certificate numbers, substituting materials that are not yet halal certified, and carrying out SJH audits.