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All Journal JOURNAL OF COMMUNITY SERVICE AND APPLICATION SCIENCE (JCSAS) Jurnal Industri Samudra
Alfadhlani Alfadhlani
Universitas Andalas
Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science

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Identifikasi Waste Dan Peningkatan Efisiensi Produksi Di IKM Kerupuk Kulit di Kota Padang Taufik Taufik; Riri Wahyuni Fitri; Prima Fithri; Yumi Meuthia; Alfadhlani Alfadhlani
Jurnal Industri Samudra Vol 6 No 1 (2025): Jurnal Industri Samudra
Publisher : Program Studi Teknik Industri, Fakultas Teknik. Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55377/jis.v6i1.12758

Abstract

IKM Kerupuk Kulit Anak Abak merupakan produsen yang bergerak pada pengolahan kerupuk kulit di Kota Padang. IKM Kerupuk Kulit Anak Abak selama ini belum memperhatikan pemborosan yang terjadi selama proses produksi berlangsung. Hasil observasi di lokasi produksi menunjukkan adanya pemborosan berupa defect, waiting, transportation, motion, dan overprocessing. Penelitian ini bertujuan mengidentifikasi jenis waste, faktor penyebabnya, serta memberikan usulan perbaikan untuk mengurangi pemborosan dalam proses produksi kerupuk kulit di IKM Kerupuk Kulit Anak Abak. Metode yang digunakan dalam penelitian ini di antaranya Value Stream Mapping (VSM), Waste Relationship Matrix (WRM), Waste Assessment Questionnaire (WAQ), Value Stream Mapping Tools (VALSAT), dan fishbone diagram. Penelitian ini diharapkan mampu mengurangi waste yang ada sehingga efisiensi meningkat. Berdasarkan current value state stream mapping yang telah dilakukan diperoleh nilai Process Cycle Efficiency (PCE) sebesar 65,11%. Berdasarkan pengolahan data yang digunakan menggunakan Waste Assessment Model (WAM), diperoleh persentase pemborosan tertinggi berupa defect sebesar 20,54%. Hasil analisis dengan PAM menunjukkan bahwa aktivitas value added sebesar 42,42%, aktivitas yang termasuk kategori necessary but non value added sebesar 48,48%, dan non value added sebesar 9,09%. Untuk mengidentifikasi penyebab pemborosan dari berbagai aspek, digunakan Fishbone Diagram. Setelah diketahui faktor-faktor penyebabnya, dirumuskan beberapa usulan perbaikan, antara lain mengganti metode pengeringan menggunakan mesin pengering, penyusunan standar prosedur kerja (SOP), penataan ulang tata letak produksi, penggantian metode pengemasan dengan alat impulse sealer, penggunaan mesin peniris minyak, perbaikan tat letak, serta pengadaan alat bantu material handling. Aspek ekonomi usulan perbaikan menggunakan 2 alternatif harga. Berdasarkan Future State Value Stream Mapping (FSVSM), implementasi usulan tersebut mampu meningkatkan nilai Process Cycle Efficiency (PCE) proses produksi IKM Kerupuk Kulit Anak Abak menjadi 96,82% dengan usulan alternatif 1. Terakhir, dilakukan perhitungan biaya payback period dan diperoleh waktu pengembalian modal selama 2,4 bulan
Community Empowerment through Cultivation and Consumption of Oyster Mushrooms as an Effort to Improve Nutritional Status in Kasomalang Kulon Tourism Village Suryani Suryani; Khairul Ikhwan; Dwi Indah Kartika; Alfadhlani Alfadhlani; Fitratur Rahmah Agustina; Donal Ortega; Samnil Astuti Fitri; Sri Setiawati; Aprilya Roza Werdani; Fitria Mushollini
Journal of Community Service and Application of Science Vol. 5 No. 1 (2026): Journal of Community Service and Application of Science
Publisher : KPN Kopertis X

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/3131b885

Abstract

This community service aims to improve the nutritional status of the community through empowerment based on local potential, namely the cultivation and utilization of oyster mushrooms in Kalomalang Kulon Tourism Village. Oyster mushrooms are a food source rich in vegetable protein, fiber, vitamins, and minerals, so they have the potential to support the improvement of people's nutritional intake. The method of implementing activities includes nutritional counseling, oyster mushroom cultivation training, and demonstration of oyster mushroom-based food product processing. The approach used is participatory, involving community groups, especially housewives and farmer groups. The results of the activity showed an increase in public knowledge related to the nutritional value and benefits of oyster mushrooms, which was shown by the increase in pre-test scores of 43% and post-test scores of 96%.  In addition, the community is able to cultivate oyster mushrooms independently and develop various processed products, such as nuggets, stir-fried oyster mushrooms, and oyster mushroom chips. The mushroom maker has 11 employees, which consists of 3 parts. Nurseries and packing. This program also has an impact on increasing the consumption of nutritious food and opening up opportunities for local food-based household businesses. Thus, community empowerment through the cultivation and consumption of oyster mushrooms has proven to be effective as one of the strategies in improving the nutritional status and food independence of village communities. This activity is expected to continue and be replicated in other regions with similar potential.
Co-Authors Aprilya Roza Werdani Donal Ortega Dwi Indah Kartika Fitratur Rahmah Agustina Fitria Mushollini Khairul Ikhwan Prima Fithri Riri Wahyuni Fitri Samnil Astuti Fitri Sri Setiawati Suryani Suryani Taufik Yumi Meuthia