Wafi’uddin, Izzum and Mas’Ud Effendi, STP., MP and Ir. Usman Effendi, MS (2023) Penerapan Lean Six Sigma untuk Minimasi Pemborosan (Waste) pada Proses Produksi Rambak Pisang (Studi Kasus di CV Sahabat Pangan, Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Pisang (Musa paradisiaca) menjadi salah satu buah yang dominan ditanam dan menyumbang sekitar 16% dari total produksi buah dunia. Jumlah produksi pisang di Indonesia tahun 2021 mencapai 8.741.147 ton dengan provinsi penyumbang terbesar adalah Jawa Timur sebesar 2.048.948 ton. Pisang memiliki sifat mudah rusak (perishable) dilakukan upaya untuk memperpanjang umur simpan dengan mengolahnya menjadi rambak pisang. Salah satu produsen rambak pisang di Malang adalah CV Sahabat Pangan. Permasalahan yang sering timbul pada proses produksi rambak pisang di CV Sahabat Pangan adalah pemborosan. Masalah tersebut penting untuk dianalisis karena proses produksi rambak pisang dilakukan setiap hari. Lean Six Sigma merupakan pendekatan yang berfokus untuk meminimalkan pemborosan serta mencapai kinerja Six Sigma guna mengejar kesempurnaan pada proses produksi. Tujuan dari penelitian ini antara lain menentukan capaian level Six Sigma, mengidentifikasi jenis pemborosan, serta memberikan usulan perbaikan untuk minimasi pemborosan di CV Sahabat Pangan. Penelitian dilaksanakan di CV Sahabat Pangan, Malang dan pengolahan data di Laboratorium Komputasi dan Sistem Agroindustri TIP UB pada Bulan Januari sampai dengan Juni 2023. Pengumpulan data dilakukan dengan wawancara, observasi, arsip perusahaan, dan penyebaran kuesioner. Pengolahan dan analisis data dilakukan menggunakan metode Lean Six Sigma melalui tahapan Define, Measure, Analyze, dan Improve. Kegiatan yang dilakukan meliputi identifikasi proses produksi rambak pisang, identifikasi pemborosan, penentuan waktu baku produksi, penyusunan Value Stream Mapping (VSM), penentuan level sigma, dan perumusan usulan perbaikan berdasarkan VALSAT yang terpilih. Hasil penelitian menunjukkan bahwa proses produksi rambak pisang di CV Sahabat Pangan mencapai level 3,2-sigma dan diketahui terdapat lima jenis pemborosan yang dominan terjadi, yaitu unnecessary motion, unnecessary inventory, defect, excessive power and energy, serta unnecessary overhead. Permasalahan di atas dianalisis menggunakan Process Activity Mapping dan diberikan rekomendasi perbaikan berupa reduksi total waktu baku. Proses produksi rambak pisang sebelum perbaikan membutuhkan waktu selama 97024 detik, dan setelah perbaikan membutuhkan waktu selama 95619 detik. Selain itu, dilakukan analisis menggunakan diagram fishbone, sehingga dapat dirumuskan beberapa rekomendasi perbaikan, meliputi meningkatkan pengawasan kerja, menyediakan fasilitas berupa kipas angin yang jumlahnya disesuaikan atau 1 unit turbin ventilator, menerapkan penjadwalan produksi yang optimal, menambah kapasitas freezer, memperketat penerapan SOP izin/cuti serta produksi, menetapkan standar mutu buah pisang, melakukan pemeliharaan mesin secara berkala dan merata, serta meningkatkan aturan terkait penggunaan alat elektronik di unit produksi. Melalui penelitian ini diketahui bahwa proses produksi rambak pisang di CV Sahabat Pangan telah melampaui dengan rata-rata industri di Indonesia dengan lima pemborosan yang terjadi, yaitu unnecessary motion, unnecessary inventory, defect, excessive power and energy, serta unnecessary overhead. Bagi peneliti selanjutnya disarankan untuk menganalisis lebih lanjut terkait biaya jika ingin menerapkan rekomendasi perbaikan di CV Sahabat Pangan. Selain itu, untuk mengetahui dampak lingkungan dari proses produksi rambak pisang, peneliti selanjutnya dapat mengintegrasikan konsep Green dalam penelitiannya.
English Abstract
Banana (Musa paradisiaca) is one of the dominant fruits grown and accounts for around 16% of the world's total fruit production. The total production of bananas in Indonesia in 2021 will reach 8,741,147 tons with the largest contributing province being East Java with 2,048,948 tons. Bananas have perishable properties so that efforts are needed to extend the shelf life by processing it into banana crunch. One of the producers of banana crunch in Malang is CV Sahabat Pangan. The problem that often arises in the banana crunch production process at CV Sahabat Pangan is waste. This problem is important to analyze because the banana crunch production process is carried out every day. Lean Six Sigma is an approach that focuses on minimizing waste and achieving performance Six Sigma to pursue perfection in the production process. The purpose of this research is to determine the achievement level Six Sigma, identify the type of waste, and provide suggestions for improvements to minimize waste at CV Sahabat Pangan. The research was carried out at CV Sahabat Pangan, Malang and data processing at the Computing and Agroindustry Systems Laboratory from January to June 2023. Data collection was carried out by interviews, observation, company archives, and distributing questionnaires. Processing and analysis of data is done using the methodLean Six Sigma through stages Define, Measure, Analyze, and Improve. The activities carried out include identification of the banana crunch production process, identification of waste, determination of production standard time, preparation Value Stream Mapping (VSM), determination level sigma, and proposed improvements based on the selected VALSAT. The results showed that the banana crunch production process at CV Sahabat Pangan reached level 3,2-sigma and it is known that there are five types of waste that dominantly occur, unnecessary motion, unnecessary inventory, defect, excessive power and energy, and unnecessary overhead. The problems above are analyzed using Process Activity Mapping and given recommendations for improvement in the form of a reduction in the total standard time. The production process of banana crunch before the repair takes 97024 seconds, and after the repair takes 95619 seconds. In addition, an analysis was carried out using fishbone diagram, so that several recommendations for improvement can be formulated, including increasing work supervision, providing facilities in the form of an adjusted number of fans or a turbine ventilator unit, implementing optimal production scheduling, increase freezer capacity, tightening the application of SOPs for permits and production, setting banana fruit quality standards, carrying out regular and even machine maintenance, and improving regulations regarding the use of electronic devices in production units. Through this research it is known that the process of banana crunch production in CV Sahabat Pangan ha exceeded with the industry average in Indonesia with five wastes occurring, unnecessary motion, unnecessary inventory, defect, excessive power and energy, and unnecessary overhead. It is suggested for future researchers to further analyze costs if they wish to implement recommendations for improvement in CV Sahabat Pangan. In addition, to determine the environmental impact of the banana crunch production process, future researchers can integrate the Green concept.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Lean Six Sigma, Pemborosan, Rambak Pisang, VALSAT, Banana Crunch, Lean Six Sigma, VALSAT, Waste |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Annisti Nurul F |
| Date Deposited: | 17 Jan 2024 01:59 |
| Last Modified: | 17 Jan 2024 01:59 |
| URI: | http://repository.ub.ac.id/id/eprint/211187 |
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