Mitigating Bread Supply Chain Risks at Askasari UMKM, South Lampung

Abstract

Askasari Bakery UMKM is one of the businesses that produces white and sweet bread in Lampung Province, and it was established in 2017. Askasari Bakery UMKM has a business process starting from raw material planning to product delivery and return from partners. Every business process in Askasari Bakery UMKM has potential risks, including unstable product demand, disruption of raw material supply, product damage during production, and product damage during delivery. This study aims to identify supply chain risks that can potentially occur and risk mitigation that can be applied in Askasari Bakery UMKM. The methods used in this study are Supply Chain Operation Reference (SCOR) and House of Risk (HOR). The results of the study showed that there were 36 risk events and 29 risk agents in the activities of plan (planning), source (procurement), make (making), deliver (shipping), return (return), and enable (management and development of supply chain capabilities) that have the potential in Askasari Bakery UMKM. The priority of the risk sources obtained were 16 risk agents. The proposed supply chain risk mitigation in Askasari Bakery UMKM is 13 mitigations. The results of supply chain risk mitigation priorities are that there are 7 prioritized mitigations. Some mitigation priorities include adding raw material stock, checking the raw materials received and adjusting them to the raw material standards at Askasari Bakery UMKM, and determining criteria or standards for suitable raw materials.