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ANALISIS RISIKO RANTAI PASOK HALAL PADA PRODUK MAKANAN MENGGUNAKAN METODE FAILURE MODE AND EFFECT ANALYSIS (FMEA) DAN SUPPLY CHAIN OPERATION REFERENCE DIGITAL STANDARD (SCOR DS)
The food industry is required not only to maintain product quality but also to guarantee Halal status at every stage of the supply chain. Risks arising during planning, raw material procurement, production, distribution, and product returns can potentially compromise Halal integrity and disrupt company operations. This study aims to identify Halal supply chain risks, determine risk priority levels, and formulate mitigation strategies for the production process of "Aroma" Bomboloni Donuts at PT Tumbuh Kreasi Group. A quantitative descriptive approach was employed, with data collected through observation, interviews, questionnaires, and literature reviews. Supply chain activities were mapped using the Supply Chain Operations Reference Digital Standard (SCOR DS) method, while risk priority analysis was conducted using Failure Mode and Effects Analysis (FMEA) based on Severity, Occurrence, Detection, and Risk Priority Number (RPN) values. The results indicate that the SCOR DS mapping identified six primary supply chain processes plan, order, source, transform, fulfill, and return comprising 15 key activities. Within these processes, 28 risk events and 28 risk agents were identified as potential threats to the continuity of the Halal supply chain. High-priority risks were primarily driven by a lack of understanding regarding Halal standards, non-compliance with operational procedures, weak supervision, and suboptimal control of Halal suppliers. Mitigation strategies focus on enhancing human resource competence, strengthening the implementation of Standard Operating Procedures (SOPs), conducting periodic supplier evaluations and audits, and reinforcing control and monitoring systems across all supply chain stages to ensure consistent quality and Halal product assurance.
FAKULTAS SAINS DAN TEKNOLOGI, UIN SUNAN KALIJAGA YOGYAKARTA
ANALISIS RISIKO RANTAI PASOK HALAL PADA PRODUK MAKANAN MENGGUNAKAN METODE FAILURE MODE AND EFFECT ANALYSIS (FMEA) DAN SUPPLY CHAIN OPERATION REFERENCE DIGITAL STANDARD (SCOR DS) (Text)
ANALISIS RISIKO RANTAI PASOK HALAL PADA PRODUK MAKANAN MENGGUNAKAN METODE FAILURE MODE AND EFFECT ANALYSIS (FMEA) DAN SUPPLY CHAIN OPERATION REFERENCE DIGITAL STANDARD (SCOR DS) (Other)
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