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All Journal JIM UPB (Jurnal Ilmiah Manajemen Universitas Putera Batam) JURNAL REKAYASA SISTEM INDUSTRI SEIKO : Journal of Management & Business Jurnal Surya Teknika Jurnal Puan Indonesia Lattice Journal : Journal of Mathematics Education and Applied Jurnal Pengabdian Cendikia Nusantara Computer & Science Industrial Engineering Journal
Sumantika, Arsyad
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ANALISIS PERBAIKAN PROSES PRODUKSI PADA UKM TAHU RONGGOLAWE septrianis, Novia; Sumantika, Arsyad
Computer Science and Industrial Engineering Vol 14 No 01 (2026): Comasie Vol 14 No 1
Publisher : LPPM Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/comasiejournal.v14i01.11171

Abstract

Small and Medium Enterprises (SMEs) play a strategic role in the national economy, especially in the food sector such as tofu production. Many food SMEs still face quality issues due to unstandardized production processes, limited sanitation, and weak quality control. This study analyzes and proposes improvements for the tofu production process at UKM Tahu Ronggolawe, Batam City, to enhance product quality and efficiency. Methods include Six Sigma, Good Manufacturing Practices (GMP), and Work Improvement in Small Enterprises (WISE). Data were collected through observation, interviews, and documentation of production and defect data from January to June 2025. Six Sigma analysis shows an average DPMO of 37,864 and an average sigma level of 3.28, indicating moderate process capability with notable defect opportunities. GMP evaluation reveals sanitation, worker hygiene, equipment, production environment, and documentation mostly fall into less compliant or non-compliant categories. WISE assessment indicates work systems, production layout, machine safety, welfare facilities, and organization are poorly structured and lack written SOPs. Proposed improvements include sanitation SOPs, routine employee work rules, better hygiene practices, and gradual optimization of production layout and environment. Integrating Six Sigma, GMP, and WISE is expected to reduce defects, improve product consistency, and achieve a more efficient, hygienic, and sustainable tofu production process.
Co-Authors Aji Prasetyo, Bahariandi Andra Fernando Siahaan Ardianto, Septian Faris Arista, Anggia Brian Togu Christman, Christman Citra Indah Asmarawati Darmansah Dermawan, Dedy Elva susanti Failenggo, Ellent Fitri, Retika Thanesa Giro, Monica Jenni Napitupulu Kornelis , Yudi Kurniawan, Nur Indra Micoginta Micola, Bagas Oktavia, Yunisa Panegoro, Dewo Setyo Panjaitan, Agustina erista Panjaitan, Melva C Paskaria Lodya Tarigan , Elsya Prasetyo, Bahariandi Aji Ramadhany, Sri wulan Riswandi Riswandi Riyan, Ian Sadiq Ardo Wibowo, Sadiq Ardo septrianis, Novia siadari, mahendra siadari Sinta Verda Ningsih, Sinta Sirait , Ganda Sirait, Ganda Sirait, Ganda Sitohang, Berry Ramlan Sitorus, David Humala Situmorang, Lilis Solikhi, Mohammad Whildhan Sry Elni Wira Yanti Gulo Supriono Supriono Tambunan, Juniansyah Tarigan , Elsya Paskaria Lodya Tarigan , Elsya Paskaria Loyda Tarigan, Elsya P.L. Tarigan, Elsya Paskaria Lodya Tarigan, Elsya Paskaria Loyda Tarihoran, Maya yati, Rasmi Yunisa Oktavia Zetli, Sri