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IDENTIFIKASI WASTE PADA PRODUKSI ROTI TAWAR MENGGUNAKAN PENDEKATAN LEAN MANUFACTURING (Studi Kasus: Roti Bakar Sari Khas Bandung Edo Group)
The food industry is an economic sector currently experiencing rapid growth and intense competition, requiring businesses to improve efficiency in their production processes. Roti Bakar Sari Khas Bandung Edo Group is one such toasted bread business facing several challenges, such as waiting times between processes, worker movement, and defective products. These issues indicate the presence of waste in the activities occurring during the production process. Therefore, this study aims to identify the types of waste occurring by classifying activities into the categories of Value Added (VA), Non-Value Added (NVA), and Necessary Non-Value Added (NNVA). The object of this study is plain bread, and it uses the Value Stream Mapping (VSM) method to map material flow and production processes, Process Activity Mapping (PAM) to classify each activity, and performs Process Activity Calculation (PCE). In addition, a Pareto chart was used to identify the most significant sources of waste, and a fishbone diagram was employed to analyze these dominant sources of waste. The research results indicate the presence of waste in the White Bread production process, specifically waiting waste, transportation waste, motion waste, and defect waste. Initially, the Process Cycle Efficiency (PCE) value was 68.4%, indicating the presence of non-value-added activities in the production process. Following the analysis of the identified waste, improvement proposals were developed that increased the PCE to 84.8%. It is hoped that this study will assist the company in identifying waste and providing improvement proposals to enhance the efficiency of plain bread production.
FAKULTAS SAINS DAN TEKNOLOGI, UIN SUNAN KALIJAGA YOGYAKARTA
IDENTIFIKASI WASTE PADA PRODUKSI ROTI TAWAR MENGGUNAKAN PENDEKATAN LEAN MANUFACTURING (Studi Kasus: Roti Bakar Sari Khas Bandung Edo Group) (Text)
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