Abstract
Abstract The food and beverage industry in Indonesia has the greatest overall consumption value of halal products across all industries, according to a research published by the Halal Market 2020/2021. The public becomes more aware of a product’s halal status as a result of this case, and they also demand further information about it. Thus, to guarantee a product’s transparency, halal traceability is required. Halal traceability refers to the process of tracking a product’s halal status. This study was carried out at PT Sreeya Sewu, a chicken slaughterhouse business that has integrated halal blockchain technology for halal traceability. The purpose of this study is to develop supply chain KPIs that take traceability into account. 12 Key Performance Indicators/KPIs will be chosen and verified once KPIs are created using the SCOR methodology. AHP pairwise comparisons will be used to weight the verified KPIs. According to the findings, KPI-02 has the most weight. KPI-10 Cycle time for item trace has the lowest weight at 0.076 and the highest percentage at 0.533 for halal training.
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