Electronic Theses and Dissertation

Penelitian ini menganalisis dan merancang sistem rantai pasok makanan sehat bergizi di Dapur Dayah Jeumala Amal, Lueng Putu, menggunakan model SCOR (Supply Chain Operations Reference) yang dikombinasikan dengan analisis SWOT. Tujuan penelitian adalah memetakan kondisi aktual rantai pasok, mengevaluasi kinerjanya pada lima dimensi atribut SCOR, serta merancang model perbaikan berkelanjutan dalam bentuk rekomendasi SOP. Pengumpulan data dilakukan melalui observasi langsung, wawancara, dan dokumentasi operasional. Hasil pengukuran kinerja SCOR menunjukkan bahwa dimensi reliability mencapai 90%, agility 90%, responsiveness 84%, asset 99%, dan cost 99%, yang seluruhnya berada pada kategori sangat baik. Namun, tingginya skor kinerja tersebut belum mencerminkan sistem yang terstandarisasi karena sebagian besar aktivitas masih berjalan berdasarkan kebiasaan tanpa SOP tertulis. Analisis kandungan gizi menu menunjukkan adanya ketidakseimbangan nutrisi, di mana pemenuhan energi hanya mencapai sekitar 68% dari Angka Kecukupan Gizi (AKG), sementara protein mencapai sekitar 137%. Analisis SWOT menghasilkan strategi WO (Weakness–Opportunity) sebagai prioritas utama, yaitu penyusunan SOP operasional, standarisasi porsi, dan penguatan sistem pencatatan. Penelitian ini menghasilkan rekomendasi SOP pada tiga aspek kritis, yaitu reliability (penanganan bahan tidak tersedia), responsiveness (waktu pengadaan bahan baku), dan asset management (pengelolaan sisa bahan).


Kata kunci: rantai pasok, makanan bergizi, model SCOR, analisis SWOT, dayah

This study analyzes and designs a nutritious food supply chain system at the kitchen of Dayah Jeumala Amal, Lueng Putu, using the Supply Chain Operations Reference (SCOR) model combined with SWOT analysis. The research aims to map the actual supply chain conditions, evaluate performance across the five SCOR attributes, and develop a sustainable improvement model in the form of SOP recommendations. Data were collected through direct observation, structured interviews, and operational documentation. SCOR performance measurement results show that reliability reached 90.48%, agility 90.48%, responsiveness 84%, asset management 99.90%, and cost 99.47%, all falling within the excellent category. However, these high scores do not fully reflect a mature, standardized system, as most operational activities are still conducted based on habit rather than formal Standard Operating Procedures (SOP). Nutritional analysis of the daily menu revealed a significant nutrient imbalance, with energy fulfillment reaching only about 68% of the Recommended Dietary Allowance (RDA), while protein intake reached about 137%. SWOT analysis identified the WO (Weakness–Opportunity) strategy as the primary improvement approach, emphasizing SOP development, portion standardization, and improved recording systems. This research produced SOP recommendations addressing three critical areas are reliability (unavailable ingredient handling), responsiveness (raw material procurement scheduling), and asset management (leftover ingredient management). Keywords: supply chain, nutritious food, SCOR model, SWOT analysis, Islamic boarding school