Aryadi, Dwi Nanda Nisha and Isti Purwaningsih, STP, MT. and Wike Agustin P. D.,, STP, M.Eng, Ph.D. (2022) Analisis Risiko Proses Produksi Roti dan Mitigasi Risiko Menggunakan Metode House Of Risk (HOR) (Studi Kasus di Clover Bakeshoppe, Jakarta). Sarjana thesis, Universitas Brawijaya.
Abstract
Seiring dengan perubahan zaman, industri pangan berkembang dengan sangat pesat. Saat ini, masyarakat menjalani kehidupan modern dan hampir segala sesuatu dilakukan secara instan bahkan urusan makanan mengandalkan makanan siap saji. Sibuknya aktivitas masyarakat diiringi dengan kebutuhan pangan bergizi yang harus dipenuhi, roti menjadi salah satu makanan alternatif yang seringkali digunakan sebagai camilan dan mulai menjadi salah satu makanan pokok bagi sebagian kelas menengah atas. Semakin banyaknya jumlah konsumsi roti menjadikan industri roti sebagai peluang usaha yang menjanjikan. Clover Bakeshoppe menjadi salah satu unit usaha roti terbaik di Jakarta Barat. Dalam menjalankan usaha bisnis pangan, proses produksi menjadi hal penting yang harus diperhatikan oleh perusahaan. Pada proses produksi roti Clover Bakeshoppe, terdapat beberapa risiko yang ditemukan sehingga mempengaruhi hasil produksi roti dan dapat merugikan perusahaan. Beberapa risiko tersebut dipengaruhi oleh aspek – aspek seperti belum adanya SOP tertulis pada perusahaan, lingkungan produksi yang kotor, serta operator produksi yang kurang fokus. Saat ini, Clover Bakeshoppe belum memiliki manajemen risiko yang terstruktur untuk menganalisis risiko dan memitigasi risiko yang terjadi sehingga diperlukan metode yang mampu melakukan kedua hal tersebut. Penelitian ini dilakukan untuk menganalisis risiko – risiko yang terjadi selama kegiatan proses produksi roti, menganalisis tingkat prioritas agen risiko serta merumuskan alternatif strategi untuk mitigasi risiko pada proses produksi roti di Clover Bakeshoppe. Metode yang digunakan untuk analisis risiko dalam penelitian ini adalah House of Risk (HOR) dengan mencari prioritas agen risiko dan dipilih tindakan strategi mitigasi paling efektif untuk mengurangi potensi risiko yang disebabkan oleh agen risiko. Analisis data dilakukan dengan menggunakan HOR fase 1 dan HOR fase 2. Pada tahap HOR fase 1, analisis risiko serta evaluasi risiko dilakukan hingga memperoleh prioritas agen risiko. Penelitian dilanjutkan dengan tahap HOR fase 2 untuk melakukan mitigasi risiko hingga mendapatkan alternatif strategi mitigasi risiko yang efektif untuk direkomendasikan pada proses produksi roti Clover Bakeshoppe. Berdasarkan penelitian diperoleh hasil terdapat 16 kejadian risiko serta 16 agen risiko pada proses produksi roti Clover Bakeshoppe. Pada HOR fase 1 didapatkan tiga prioritas agen risiko dengan nilai ARP tertinggi, yaitu human error operator produksi (A12) sebesar 3.744, tidak adanya SOP pengoperasian mesin produksi (A7) sebesar 576, dan penjadwalan perawatan mesin tidak teratur (A6) sebesar 486. Setelah dilakukan pengolahan data pada HOR fase 2, diperoleh hasil urutan strategi mitigasi risiko pada proses produksi roti Clover Bakeshoppe yaitu membuat SOP mengenai proses produksi roti (PA2), melakukan evaluasi kinerja operator produksi roti (PA3), mengadakan program pelatihan kepada operator produksi (PA1), menetapkan SOP mengenai pengoperasian mesin produksi (PA5), membuat penjadwalan perawatan mesin produksi berkala (PA6) dan menerapkan pemberian reward, punishment kepada operator produksi (PA4). Dari keenam usulan strategi mitigasi risiko tersebut diharapkan dapat dipertimbangkan untuk digunakan oleh Clover Bakeshoppe dalam mengurangi risiko yang terjadi pada proses produksi roti. Dengan diperolehnya usulan strategi mitigasi ini, diharapkan pula hasil produk roti Clover Bakeshoppe dengan kualitas yang baik. Selain itu, juga diharapkan tingkat produktivitas perusahaan dapat tercapai sesuai target.
English Abstract
Along with the changing times, the food industry is growing very rapidly. Nowadays people live a modern life and almost everything is done instantly, even food matters rely on ready-to-eat food. Along with increasingly busy activities and the need for nutritious food that must be met, bread is one of the alternative foods that is often used as a snack and has begun to become one of the staple foods for some of the upper middle class. The increasing number of consumption of bread makes the bread industry a promising business opportunity. Clover Bakeshoppe became one of the best bakery business units in West Jakarta. In running a food business, the production process is an important thing that must be considered by the company. In the bread production process of Clover Bakeshoppe, there are several risks found that affect the results of bread production and can be detrimental to the company. Some of these risks are influenced by aspects such as the absence of written SOPs for the company, dirty environment and unfocused production operators. Currently Clover Bakeshoppe does not yet have a structured risk management to analyze risk and mitigate the risks that occur so that a method is needed that is able to do both things. This research was conducted to analyze the risks that occur during the bread production process, analyze the priority level of risk agents and formulate alternative strategies for risk mitigation in the bread production process at Clover Bakeshoppe. The method used to analyze risk in this study is the House of Risk (HOR) which to find the priority of risk agents and choose the most effective mitigation strategy to reduce the potential risks caused by risk agents. Data analysis was carried out using HOR phase 1 and HOR phase 2. At the HOR phase 1 phase, risk and evaluation were carried out to obtain the priority of risk agents. The research was continued with the HOR phase 2 to mitigate risk to obtain an alternative effective risk mitigation strategy to be recommended in the Clover Bakeshoppe bread production process. Based on the research, there were 16 risk events and 16 risk agents in the bread production process at Clover Bakeshoppe. In HOR phase 1, three priority risk agents were obtained with the highest ARP values, namely human error production operators (A12) of 3,744, the absence of SOP for operating production machines (A7) of 576, and irregular machine maintenance scheduling (A6) of 486. After data processing was carried out in HOR phase 2, the results of the sequence of risk mitigation strategies in the Clover Bakeshoppe bread production process were made, namely making SOPs regarding the bread production process (PA2), evaluating bread production performance (PA3), conducting training programs for production operators (PA1), establish SOPs regarding the operation of production machines (PA5), schedule regular production machine maintenance (PA6) and apply rewards and punishments to production operators (PA4). From the six proposed risk mitigation strategies, it is hoped that Clover Bakeshoppe can consider using it in reducing the risks that occur in the bread production process. With the acquisition of this proposed mitigation strategy, it is also hoped that the results of Clover Bakeshoppe bread products with good quality. In addition, it is also expected that the company's productivity level can be achieved according to the target.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100343 |
| Uncontrolled Keywords: | House of Risk, Manajemen Risiko, Roti, Strategi Mitigasi,Bread, House of Risk, Mitigation Strategy, Risk Management |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 24 Jan 2023 03:03 |
| Last Modified: | 24 Jan 2023 03:03 |
| URI: | http://repository.ub.ac.id/id/eprint/196859 |
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