Analisis Produktitas Den¬gan menggunakan Metode Objective Matrix (OMAX) PadaProduksi Kripik Kentang Di UKM “Gizi food” Kota Batu

Muzaki, MChoirul (2013) Analisis Produktitas Den¬gan menggunakan Metode Objective Matrix (OMAX) PadaProduksi Kripik Kentang Di UKM “Gizi food” Kota Batu. Sarjana thesis, Universitas Brawijaya.

Abstract

UKM ”Gizi Food” merupakan salah satu UKM di Kota Batu yang memproduksi keripik kentang dalam bentuk jadi (siap makan). Kapasitas produksi ”Gizi Food” bisa menca¬pai 300-500 kg kentang per hari, dengan hasil produksi ra¬ta-rata mencapai 12.058 kg/tahun, berdasarkan data inter¬nal perusahaan pada tahun 2009 hasil produksi mencapai 12.708 kg namun pada tahun 2010 terjadi penurunan hasil produksi hingga mencapai 11.374 kg. Terjadinya penurunan hasil produksi ini dapat disebabkan oleh produktivitas perusahaan yang tidak stabil. Beberapa permasalahan pada lini produksi, seperti ketersediaan bahan baku, jumlah tenaga kerja yang kurang, dan juga kapasitas mesin produksi, akan mempengaruhi produktivitas perusahaan. Tetapi selama ini belum pernah dilakukan analisis produktivitas untuk menilai tingkat produktivitas perusahaan tersebut. Metode analisis produk¬tivitas dilakukan dengan metode OMAX. Hal tersebut dika¬renakan tujuan dari penelitian ini adalah untuk menganali¬sis produktivitas pada bagian produksi sehingga kriteria pengukuran yang dipilih merupakan kriteria objektif, serta belum ada periode dasar yang dapat dijadikan sebagai acuan pengukuran. Tujuan dari penelitian ini adalah untuk menganalisis produktivitas pada bagian produksi Keripik Kentang UKM ”Gizi Food” bulan Januari 2011 – Desember 2011 serta menetapkan usulan perbaikan produktivitas. Penelitian di¬laksanakan pada bulan November 2012 hingga Maret 2013 di UKM ”Gizi Food”. Pengolahan data dilakukan di Laboratorium Komputasi dan Analisis Sistem, Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang. Pengumpulan data dilaku¬kan dengan wawancara, kuesioner, dan dokumentasi. Analisis dilakukan dengan metode OMAX, serta dilakukan identifikasi permasalahan produktivitas dengan model fish-bone diagram. Produktivitas tertinggi pada bagian produksi keripik kentang UKM “Gizi Food” dicapai pada bulan Mei 2011, dengan nilai produktivitas total 6,295 dan indeks produkti¬vitas meningkat sebesar 113.462 %, sedangkan nilai pro¬duktivitas terendah pada bulan Juli 2011, dengan nilai 1,377 dan indeks produktivitas mengalami penurunan se¬besar 60.780 %. untuk memenuhi target produksi 2000 kg setiap bulannya dan untuk mencapai produktivitas optimal, maka perusahaan membutuhkan 23.185,31 kg bahan baku pada tiap bulan, 42 orang tenaga kerja harian, dan 251.51 jam kerja mesin pada tiap bulan. Untuk meningkatkan dan memaksimalkan faktor-faktor tersebut Perusahaan harus menyediakan bahan baku yang sesuai standar kualitas, meningkatkan ketrampilan dan motivasi tenaga kerja, me-ningkatkan kinerja mesin dengan perawatan mesin secara rutin.

English Abstract

UKM "Gizi Food" is one in Batu which produces pota¬to chips in finished form (ready to eat). Production capacity UKM "Gizi Food" could reach 300-500 kg of potatoes per day, with an average production reached 12 058 kg / year, based on internal data company in 2009, production reached 12 708 kg in 2010, but a decline in production until it reaches 11,374 kg. The decrease in production can be caused by an unstable company productivity. Some prob¬lems on the production line, such as availability of raw ma¬terials, less the amount of labor, and also the production capacity of the machine, will affect the productivity of the company. But during this unprecedented productivity anal¬ysis to assess the level of productivity of the company. Me¬thods of productivity analysis carried out by the method of OMAX. That is because the purpose of this study is to ana¬lyze productivity in the production so that the selected measurement criteria are objective criteria, and there is no base period that can be used as reference measurement. The purpose of this study is to analyze productivity in the production of Potato Chips UKM "Food Nutrition" in January 2011 -December 2011 as well as the proposed set of productivity improvement. The experiment was con¬ducted in November 2012 to March 2013 in the UKM "Gizi Food". Data processing was carried out at the Laboratory of Computational and Systems Analysis, Department of In¬dustrial Technology of Agriculture, Faculty of Agricultural Technology, Brawijaya University, Malang. Data was collected through interviews, questionnaires, and documenta¬tion. Analyses were performed with OMAX method, as well as to identify problems with the model fishbone diagram productivity. Highest productivity in the production of potato crisps UKM "Gizi Food" reached in May 2011, with a value of 6,295 and total productivity index productivity increased by 113 462%, while the value of the lowest productivity in July 2011, with a value of 1.377 and the productivity index de¬creased by 60,780% . to meet the production target of 2000 kg per month and to achieve optimal productivity, the company takes 23185.31 kg of raw material per month, 42 people daily labor, and 251.51 hours of work on the engine every month. To improve and maximize these factors the Company shall provide suitable raw material quality stan¬dards, improve the skills and motivation of the workforce, improving the performance of the machine with regular en¬gine maintenance.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2013/228/051310273
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Hasbi
Date Deposited:	25 Nov 2013 14:30
Last Modified:	22 Oct 2021 02:19
URI:	http://repository.ub.ac.id/id/eprint/149334

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