Wahyudin, Nu rEko (2016) Manajemen Risiko Pengembangan Produk Yogurt Drink Dengan Metode House Of Risk (Hor) (Studi Kasus Di Cv. Brawijaya Dairy Industry, Junrejo, Batu). Sarjana thesis, Universitas Brawijaya.
Abstract
Susu merupakan bahan makanan yang memiliki kandungan gizi yang lengkap dan seimbang. Nilai gizi yang tinggi pada susu dapat menjadi medium yang sangat disukai oleh mikroorganisme untuk pertumbuhan dan perkembangannya, sehingga dalam waktu yang sangat singkat susu menjadi tidak layak dikonsumsi bila tidak diolah dengan benar. Salah satu jenis produk olahan dari susu untuk memperpanjang masa simpan yaitu yogurt drink. CV. Brawijaya Dairy Industry merupakan instansi yang bergerak dibidang produk olahan susu. Produk utama yang dihasilkan adalah keju mozzarella, dan dalam masa ekspansinya CV. Brawijaya Dairy Industry mengembangkan produk yogurt drink. Aspek penting yang harus diperhatikan dalam pengembangan produk adalah penanggulangan risiko-risiko yang kemungkinan terjadi untuk mencegah kerugian. Penanggulangan dimulai dari identifikasi risiko dan agen risiko hingga penentuan strategi mitigasi risiko yang akan digunakan. Penelitian ini menggunakan metode House of Risk (HOR) yang terdiri dari fase identifikasi (HOR fase 1) dan fase perlakuan risiko (HOR fase 2). Penelitian dimulai dengan mencari nilai Aggregate Risk Potential (ARP), kemudian dilanjutkan mencari prioritas agen risiko yang akan dimitigasi menggunakan diagram pareto. Langkah selanjutnya adalah melakukan perancangan strategi mitigasi dengan mencari nilai korelasi, nilai total effectiveness, nilai degree of difficulty,dan nilai rasio effectiveness to difficulty. ix Hasil dari penelitian ini adalah pada pengembangan produk yogurt drink fase marketing dan desain terdapat 20 kejadian risiko yang disebabkan oleh 27 agen risiko. Berdasarkan diagram pareto dipilih 3 agen risiko yaitu minimnya informasi pesaing, kesalahan manajemen dalam analisis biaya dan kesalahan divisi produksi dalam membuat yogurt drink yang menjadi prioritas utama untuk dilakukan mitigasi risiko. Terdapat 11 strategi mitigasi risiko yang dapat dilakukan yaitu melakukan pengawasan pada setiap kegiatan produksi, penambahan pencarian informasi mengenai pesaing, meningkatkan observasi / survei lapang mengenai pesaing, membuat jadwal perencanaan yang sistematis dan berkala tentang identifikasi dan analisis pesaing, memperbaiki mekanisme perencanaan analisis biaya, pelatihan dan pengembangan tenaga kerja pada divisi produksi, membuat SOP produksi yogurt yang baku, melakukan studi banding dengan pesaing, mengikuti pelatihan mengenai analisis biaya, melakukan analisa secara berkala terkait fluktuasi harga bahan baku dan harga jual, dan menambah tenaga kerja tetap yang berpengalaman.
English Abstract
Milk is a food that contains complete and balanced nutrition. High nutritional value of milk can be a medium that is preferred by the microorganisms to multiply, resulting in a short time become unworthy milk consumption if not treated properly. CV. Brawijaya Dairy Industry is an company engaged in milk products. The main product produced is mozzarella cheese, and in a period of expansion CV. Brawijaya Dairy Industry developed a products yogurt drink. The important aspect that must be considered in product development is overcoming the risks that may occur to prevent losses. Mitigation starting from risk identification and risk agencies to determine risk mitigation strategies that will be used. This research used House of Risk (HOR) which consists of the identification risk (HOR phase 1) and risk treatment (HOR phase 2). The research start by looking for value Aggregate Risk Potential (ARP), then continued looking for an agent priority risks to be mitigated using Pareto diagram. The next step is to design mitigation strategies by finding a correlation value, the value of total effectiveness, the value of the degree of difficulty, and the value of the ratio of effectiveness to difficulty. The results of this research is there were 20 events risks caused by 27 risk agents. Based on the Pareto diagram have 3 risk agents, The following list are lack of competitor information, error of Cost Analysis Management, and error of Production Division in Yogurt Drink Production which became the main priority in risk mitigation. The following list are the mitigation xi strategy planning to be applied in yogurt drink production at CV Brawijaya Dairy Industry. 1) Supervising all production activity, 2) Addition of collecting information regarding the competitor, 3) Increasing the field observation of the competitors, 4) Arranging systematical and frequent planning schedule concerning competitor identification ana analysis, 5) Repairing the cost analysis planning mechanism, 6) Holding a trainning and human resources development on production division, 7) Creating fixed Production Standard Operational Procedure, 8) Comparative study towards the competitors, 9) Cost analysis management training, 10) Frequent analysis of the raw material and selling price fluctuation, 11) Recruiting more experienced job holder
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/688/051612805 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 19 Dec 2016 15:25 |
| Last Modified: | 15 Nov 2021 08:05 |
| URI: | http://repository.ub.ac.id/id/eprint/151255 |
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