Minimasi Waste pada proses produksi roti menggunakan metode value stream mapping dan 5S di UMKM Massempo Bakery

Authors

  • Anisa Nurjana Universitas Negeri Gorontalo
  • Abdul Rasyid Program Studi Teknik Industri/Fakultas Teknik, Universitas Negeri Gorontalo
  • Hendra Uloli Program Studi Teknik Industri/Fakultas Teknik, Universitas Negeri Gorontalo

DOI:

https://doi.org/10.31004/jutin.v8i1.36173

Keywords:

Value Stream Mapping, Waste, 5S

Abstract

This study was conducted at UMKM Massempo Bakery with the aim of identifying and minimizing waste in its production process. Waste occurring during production can negatively impact efficiency and effectiveness, making improvements essential. The methods used in this research are Value Stream Mapping (VSM) and 5S. VSM was applied to map the value stream in the production process and identify existing wastes. The research findings revealed several types of waste, including defect, waiting, and motion. To minimize these wastes, improvements were made through the implementation of the 5S methodology, which includes Seiri (Sorting), Seiton (Set in Order), Seiso (Shining), Seiketsu (Standardizing), and Shitsuke (Sustaining). The implementation of 5S resulted in a more organized workspace, cleaner production areas, and a more efficient workflow, ultimately helping to reduce defects, shorten production times, and eliminate unnecessary motion.

References

Ahmad, F., & Aditya, D. (2019). Minimasi Waste dengan Pendekatan Value Stream Mapping. Jurnal Optimasi Sistem Industri, 18(2), 107–115.

Anggraini, W., Syafira, A. D., Yola, M., & Harpito. (2020). Analisa Lean Manufacturing Untuk Mengurangi Waste (Studi Kasus: Toko Roti XYZ). Prosiding IENACO, 107–113.

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Ashari, A. Y., Junus, S., & Wolok, E. (2024). Pengembangan Usaha Produk Roti di UMKM A dengan Blue Ocean Strategy. Jurnal Teknik Industri Terintegrasi, 7(1), 607–614.

Rasyid, A., & Rauf, F. A. (2019). Pengembangan Inovasi dan Peran Perguruan Tinggi pada UMKM dengan Pendekatan Structural Equation Modeling (SEM). Seminar Nasional Teknologi, Sains Dan Humaniora 2019 (SemanTECH 2019), 2019(November), 235–241.

Syaher, A. B., Yogyakarta, U. T., Setiafindari, W., & Yogyakarta, U. T. (2024). Analisis Proses Produksi Menggunakan Metode Lean Manufacturing Pada UMKM Roti Bakar Azhari. 2(2).

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Published

2025-01-13

How to Cite

Nurjana, A., Rasyid, A., & Uloli, H. (2025). Minimasi Waste pada proses produksi roti menggunakan metode value stream mapping dan 5S di UMKM Massempo Bakery. Jurnal Teknik Industri Terintegrasi (JUTIN), 8(1), 32–41. https://doi.org/10.31004/jutin.v8i1.36173

Issue

Section

Articles of Research

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