Measurement of halal manufacturing performance with the SCOR model (case study of passion fruit syrup)

Every SME that produces halal products needs to measure its production performance from supplier selection to product distribution and delivery by considering halal criteria and measuring the extent to which SMEs apply Islamic principles in product processing. This research was conducted in SMEs that produce passion fruit syrup, and the product is halal certified. This study aims to determine the value of halal manufacturing performance on SMEs using the SCOR (Supply Chain Operation Reference) and Analytical Hierarchy Process method, then provide suggestions to improve performance in SMEs. There are 17 KPI’s developed, and SME’s performance is 75.25, and it’s in a suitable category. Analysis using traffic light system indicates 5 KPIs with red indicators, so suggestions for improvement are given: 1) Plan an internal training schedule for workers at least once a year. 2) Prepare an internal audit implementation plan at least every six months following HAS 23000. 3) Plan a leadership meeting with the halal management team at least once a year. 4) Schedule meetings with retailers at least once every six months. 5) plastic bottle packaging made of thicker material to be safer. With some of the proposed improvements, it is expected that SMEs can improve performance based on halal criteria.