Iftinan, Shafira Nabila and Ir. Ratih Ardia Sari, ST., MT. (2023) Analisis Risiko Supply Chain pada Produk Sambal Kemasan dengan Metode House Of Risk (HOR),. Sarjana thesis, Universitas Brawijaya.
Abstract
PT Mamani Jaya Berkah merupakan perusahaan yang memproduksi sambal kemasan dengan sistem produksi Make To Stock (MTS) sebesar 98% yang berada di Malang. PT Mamani Jaya Berkah menghadapi permasalahan dalam aliran supply chain sambal kemasan, diantaranya adalah pemenuhan kebutuhan permintaan. Pengadaan bahan baku sambal kemasan berupa komoditas holtikultural yang merespons cepat perubahan ekonomi sehingga mudah terjadi fluktuasi harga. Aliran supply chain menjadi kurang lancar dengan adanya kurang lebih 4% dari bahan baku terbuang karena kualitasnya sudah menurun dan tidak dapat disimpan dalam jangka waktu yang lama. Selain itu, terdapat return produk yang meningkat akibat adanya penggantian bahan baku yang digunakan. Pada penelitian ini dilakukan proses analisis risiko supply chain yang bertujuan mengidentifikasi risiko dan mengetahui prioritas respons risiko agar dapat memenuhi permintaan serta meningkatkan profit. Penelitian ini menggunakan metode House of Risk (HOR) dengan membagi aktivitas supply chain menjadi aktivitas inti plan, source, make, deliver, dan return. HOR dibagi menjadi dua fase: HOR 1 digunakan untuk mengidentifikasi prioritas risk agent dan HOR 2 digunakan untuk menyusun prioritas respons risiko pada risk agent yang terpilih. Pada HOR 1 setiap risk event dan risk agent yang terindentifikasi dilakukan penilaian severity, occurence, dan korelasinya. Kemudian diperoleh urutan risk agent dengan rumus Aggregrat Risk Potentials (ARP). Penentuan prioritas risk agent dengan alat bantu diagram pareto untuk menyusun respons risiko. Pada HOR 2 setiap risk agent terpilih diidentifikasi respons risiko dan dilakukan penilaian tingkat korelasi serta derajat kesulitan untuk mengetahui urutan respons risiko. Hasilnya diperoleh 16 risk agent prioritas terpilih untuk diberikan Risk Response (RR), kemudian dilakukan identifikasi dan diperoleh sepuluh respons risiko yang merupakan strategi mitigasi dan rencana kontingensi dengan urutan prioritas tertinggi hingga terendah yaitu mencari supplier bahan baku baru serta bekerja sama dengan petani dan nelayan (RR-1), mengadministrasikan keluar masuk barang dengan sistematis agar dapat melakukan perencanaan produksi dan pengendalian persediaan (RR-2), menaikkan harga jual produk (RR-3), menambah kapasitas penyimpanan bahan baku (RR-8), mengganti jenis kemasan produk sambal (RR-5), mengganti varian rasa boga bahari (RR-4), melakukan pemilihan jasa pengiriman (RR-6), membuat job description karyawan (RR-7), melakukan uji laboratorium dan sertifikasi yang menunjang keamanan pangan perusahaan (RR-9), dan menerapkan strategi promosi pada produk sambal kemasan yang mendekati expired (RR-10). Sepuluh respons risiko tersebut dapat diterapkan untuk mengurangi, mencegah, ataupun merespons jika risiko terjadi pada aliran supply chain PT Mamani Jaya Berkah.
English Abstract
PT Mamani Jaya Berkah is a company that produces sambal sauce with a 98% Make To Stock (MTS) production system located in Malang. PT Mamani Jaya Berkah faces problems in the supply chain flow of sambal sauce, including fulfillment of demand needs. The procurement of raw materials for sambal sauce in the form of horticultural commodities responds quickly to economic changes so that price fluctuations are easy to occur. The supply chain flow becomes less smooth with approximately 4% of raw materials wasted due to quality degradation and cannot be stored for a long period of time. In addition, there is an increased product return due to the replacement of raw materials used. In this study, a supply chain risk analysis process was carried out to identify risks and determine risk response priorities in order to meet demand and increase profits. This research uses the House of Risk (HOR) method by dividing supply chain activities into the core activities of plan, source, make, deliver, and return. HOR is divided into two phases: HOR 1 is used to identify priority risk agents and HOR 2 is used to prioritize risk responses to selected risk agents. In HOR 1, each identified risk event and risk agent is assessed for severity, occurrence, and correlation. Then the order of risk agents is obtained using the Aggregate Risk Potentials (ARP) formula. Prioritization of risk agents with Pareto diagram tools to develop risk responses. In HOR 2, each selected risk agent will be identified with a risk response and an assessment of the level of correlation and degree of difficulty to determine the order of risk response. As a result, 16 priority risk agents were selected to be given a Risk Response (RR), then identification was carried out and ten risk responses were obtained which were mitigation strategies and contingency plans with the highest to lowest priority order, namely finding new raw material suppliers and working with farmers and fishermen (RR-1), systematically administering the entry and exit of goods in order to carry out production planning and inventory control (RR-2), increasing product selling prices (RR-3), increasing raw material storage capacity (RR-8), changing the type of sambal sauce product packaging (RR-5), changing the variant of seafood flavor (RR-4), selecting delivery services (RR-6), making employee job descriptions (RR-7), conducting laboratory tests and certifications that support company food safety (RR-9), and implementing promotional strategies on sambal sauce products that are approaching expiration (RR-10). The ten risk responses can be applied to reduce, prevent, or respond if risks occur in the supply chain flow of PT Mamani Jaya Berkah.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523070380 |
| Uncontrolled Keywords: | Manajemen risiko supply chain, house of risk, respons risiko |
| Subjects: | 600 Technology (Applied sciences) > 670 Manufacturing |
| Divisions: | Fakultas Teknik > Teknik Industri |
| Depositing User: | Endang Susworini |
| Date Deposited: | 10 Oct 2023 01:56 |
| Last Modified: | 10 Oct 2023 01:56 |
| URI: | http://repository.ub.ac.id/id/eprint/203743 |
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