Optimasi Efisiensi Proses Produksi Roti melalui Value Stream Mapping untuk Mengurangi Pemborosan

Siti Nur Kayatun; Yanto Yanto; Jihan Muhrifa Faradillah; Asih Ahistasari; Aprisa Rian Histiarini

doi:10.33506/mt.v12i2.5866

Authors

Siti Nur Kayatun Program Studi Program Profesi Insinyur, Fakultas Biosains, Teknologi, dan Inovasi Universitas Katolik Indonesia Atma Jaya
Yanto Yanto Program Studi Program Profesi Insinyur, Fakultas Biosains, Teknologi, dan Inovasi Universitas Katolik Indonesia Atma Jaya
Jihan Muhrifa Faradillah Program Studi Teknik Industri, Fakultas Teknik Universitas Muhammadiyah Sorong
Asih Ahistasari Program Studi Teknik Industri, Fakultas Teknik Universitas Muhammadiyah Sorong
Aprisa Rian Histiarini Program Studi Teknik Industri, Fakultas Teknik Universitas Muhammadiyah Sorong

DOI:

https://doi.org/10.33506/mt.v12i2.5866

Keywords:

efficiency, optimization, umkm, vsm, waste

Abstract

Production efficiency is an important factor for micro, small, and medium enterprises (MSMEs) in improving productivity and reducing waste. This study aims to analyze the production efficiency of white bread at Sanjaya Bakery, identify activities that potentially generate waste, and propose improvements to the production process. The methods employed were Value Stream Mapping (VSM), including the mapping of the current state (Current Value Stream Mapping/CVSM), activity evaluation using Process Activity Mapping (PAM), and the development of a future-state design (Future Value Stream Mapping/FVSM). Data were collected through direct observation and stopwatch-based measurements, with ten observations conducted for each activity analyzed. The analysis of ten activities in the dough-forming process revealed a total processing time of 91.253 seconds. Of this total, necessary but non-value-added (NNVA) activities accounted for 75.718 seconds (82.98%), while value-added (VA) activities accounted for 15.535 seconds (17.02%). The 59.332-second waiting period for dough to rise was the largest component of the observed activities. Based on these findings, proposed improvements include combining dough retrieval, cutting, and weighing activities, rearranging the work sequence, and preparing tools and work surfaces before the main process begins. The proposed FVSM is expected to streamline workflow and reduce unnecessary movements. However, the effectiveness of the proposed improvements and the potential time savings must be verified through implementation and subsequent measurements. This study provides a basis for Sanjaya Bakery to establish priorities for systematic production process improvement.

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