DESIGNING SYSTEM MONITORING OF HALAL SUPPLY CHAIN PERFORMANCE IN FOOD PROCUREMENT AND DISTRIBUTION USING ANALYTICAL HIERARCHY PROCESS (AHP) METHOD: A MIXED BETWEEN INDONESIAN COUNCIL OF RELIGIOUS (MUI) AND SUPPLY CHAIN OPERATIONS REFERENCE (SCOR)

Rangga Fauzian Ramadhan, Ari Yanuar Ridwan, Budi Santosa

Abstract


Brownies is one of the products from the food industry that has a soft and dense texture, with cakes that have a blackish brown color and have a distinctive chocolate flavor. Vannisa Brownies is a company in the food industry and is included in the company scale. Small and Medium Enterprises by producing food products are brownies. The process of procurement of raw materials and product distribution is a crucial process. Although this process is important, in the procurement and distribution process there are no performance measurements and also halal measurements on its part. This process needs to be done to ensure that the process is carried out properly in accordance with the rules and also as a supporter in improving the company. In this study, it will be proposed for halal procurement and distribution systems. The Supply Chain Performance Measurement System is designed based on the model of Supply Chain Operation Reference (SCOR), LPPOM MUI and Analytical Hierarchy Process (AHP). The result of this SCOR model is the Key Performance Indicator (KPI). This system is designed in the form of a web-based application. In this study there were 21 metrics and 5 halal metrics for procurement, 9 metrics and 3 halal metrics in the distribution section of the company divided into 4 attributes. The most important performance is the Responsive attribute with the weight of the AHP obtained 0.484. In this system, it can also be completed. Also the conditions of the process carried out in the company.

Keywords: Halal Supply Chain, Performance Measurement System, SCOR, AHP, Monitoring System.

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References


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