Analisis Dampak dan Mitigasi Risiko Supply Chain Proses Distribusi Pada Dapur Makan Bergizi Gratsi (MBG) dengan Metode Supply Chain Operations Reference (SCOR) dan House of Risk (HOR)

NAILA FADIA MURSALIN. Analysis of Supply Chain Impact and Risk Mitigation of the XYZ Free Nutritious Food Kitchen (MBG) Distribution Process with Supply Chain Operations Reference (SCOR) and House Of Risk (HOR) Methods (supervised by Dr. Ir. Syarifuddin M. Parenreng, ST., MT., IPU). Background. One of the main problems that arise in the distribution process is the lack of optimal supply chain in the implementation of MBG. The supply chain is a key element that determines the success of the program because it covers the entire process from the procurement of raw materials, processing, distribution, to serving food to students. Each stage in the supply chain has direct implications for nutritional quality, timeliness, cost efficiency, and program sustainability. Purpose. This research aims to identify the flow of the distribution process, map the risks that arise, determine the priority of the risks and provide mitigation strategies for the priority risks. Method. The Supply Chain Operations Reference (SCOR) is used to map risks based on the stages of the process and the House of Risk (HOR) is used to determine priority risks and provide improvement strategies for priority risks. Results. Identify the flow based on plan, source, make, deliver, return and generate 31 risk events and 41 risk agents. The House of Risk (HOR) analysis resulted in 20 preventive actions for 10 priority risks from the three kitchens. Conclusion. The Supply Chain Operations Reference (SCOR) and House of Risk (HOR) methods are able to identify the distribution process flow and identify the source of risk as well as produce mitigation strategies to increase the effectiveness of the distribution process in the MBG Kitchen.