Minimasi waste pada proses produksi roti menggunakan metode value stream mapping di UMKM Massempo Bakery

Authors

  • Abdul Rasyid Universitas Negeri Gorontalo
  • Anisa Nurjana Teppo Universitas Negeri Gorontalo
  • Hendra Uloli Universitas Negeri Gorontalo

DOI:

https://doi.org/10.31004/jutin.v8i1.39855

Keywords:

Value Stream Mapping, Waste, Bread production

Abstract

This research was conducted on the MSME Massempo Bakery with the aim of identifying and minimizing waste in its production process. Waste that occurs in the production process can negatively impact production efficiency and effectiveness, such as increased production time, unnecessary costs, and decreased product quality. The method used in this research is Value Stream Mapping (VSM), which aims to map the value flow of the entire production process, identify value-added and non-value-added activities, and discover potential waste. The research results show that the main wastes identified include defects (product defects), waiting (waiting time), and motion (excessive movement). Through analysis using VSM, potential improvements were found in activities that do not add value. The implementation of improvements was carried out by combining several similar activities and reducing inefficient operating time. From the improvement of process activity mapping, the total time was reduced from 20776.51 seconds to 18659.95 seconds, resulting in a total time savings of 2116.56 seconds, which indicates a significant increase in efficiency.

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.

Anisa. (2010). Evaluasi Dan Analisis Waste Pada Proses Produksi Kemasan Menggunakan Metode FMEA. Skripsi, 122.

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

Rasyid, A., Teppo, A. N., & Uloli, H. (2025). Minimasi waste pada proses produksi roti menggunakan metode value stream mapping di UMKM Massempo Bakery. Jurnal Teknik Industri Terintegrasi (JUTIN), 8(1), 535–542. https://doi.org/10.31004/jutin.v8i1.39855

Issue

Section

Articles of Research

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