ANALISIS KINERJA RANTAI PASOK HALAL DENGAN SUPPLY CHAIN OPERATION REFERENCE DIGITAL STANDARD (SCOR DS) DAN ANALYTICAL HIERARCHY PROCESS (AHP) (STUDI KASUS: AYAM POTONG UD SEMAKI)

Bunga Alya Azzahra, NIM.: 21106060058 (2025) ANALISIS KINERJA RANTAI PASOK HALAL DENGAN SUPPLY CHAIN OPERATION REFERENCE DIGITAL STANDARD (SCOR DS) DAN ANALYTICAL HIERARCHY PROCESS (AHP) (STUDI KASUS: AYAM POTONG UD SEMAKI). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

The demand for halal products, especially chicken meat, continues to increase in Indonesia, both from Muslim and non-Muslim consumers. This encourages industry players to implement Halal Supply Chain Management (HSCM) so that products not only meet halal standards but are also able to compete in a wider market. UD Semaki is one of the broiler chicken suppliers in Yogyakarta that has implemented the HSCM principle comprehensively, starting from selecting chicken suppliers, the slaughtering process at the slaughterhouse, to distribution to consumers. The entire process has obtained a halal certificate. However, in practice there are still challenges, such as the lack of understanding of business actors regarding the importance of maintaining halal integrity and the potential risk of non-conformity in the supply chain process. This study aims to evaluate the performance of UD Semaki's halal supply chain using the Supply Chain Operations Reference Digital Standard (SCOR-DS) and Analytical Hierarchy Process (AHP) methods. The assessment results show that the performance of the halal supply chain reaches a value of 96.52, which is categorized as excellent. However, there are still two indicators that need to be improved, namely the use of a digital ordering system (OAM1) and management of unsold products (RRL1). The recommendation for improvement is to collaborate with digital platforms such as GrabMart and Shopee, so that ordering and distribution are more efficient, faster, and can reach more consumers online.

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