Managing supply chain risk in suppliers of coconut milk raw material

Coconut milk is an additional food ingredient produced from the extraction of coconut that has a savoury taste. Fresh coconut milk is an easily damaged food because it is easily rancid and it can only last less than 24 hours at room temperature. In the production process, Company X faces constraints in the form of quality degradation of coconut milk. One of the determinants is the handling of coconut raw materials from suppliers. This research analyzes the quality problems of coconut milk in a supply chain involving coconut supplier. Firstly, all the activities of the supplier are mapped. Secondly, potential quality risks are analyzed in a HOR-1. 5 risk events and 4 risk agents were identified and then it was analyzed using the ARP method, to rank the risk agent priority. The agent that has the highest risk is A2, which is the mistake of storage and transportation of raw materials, causing it was not in accordance with the criteria of the company, so it must be returned. Therefore, the supplier must be careful in the storage and when the distribution of products so that the supplied coconut is maintained its quality, according to the criteria that have been established by the company.