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All Journal JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) Sinergi Jurnal Ilmiah Teknik Mesin OPERATION EXCELLENCE: Journal of Applied Industrial Engineering Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri JURNAL REKAYASA SISTEM INDUSTRI JURNAL KAJIAN TEKNIK MESIN Reswara: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Vastuwidya Journal of Industrial and Engineering System Jurnal Sains Teknologi dalam Pemberdayaan Masyarakat Jurnal Riset Teknik Komputer Metalik: Jurnal Manufaktur, Energi, Material Teknik
Helena Sitorus, Helena
Universitas Bhayangkara Jakarta Raya
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Social Sciences Transportation Other

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Journal : Sinergi

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Quality system as a mediating variable of the relationship between lean manufacturing and operational performance in the food industry Budianto Budianto; Zefki Okta Feri; Qomarotun Nurlaila; Helena Sitorus; Tina Hernawati Suryatman
SINERGI Vol 27, No 2 (2023)
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/sinergi.2023.2.008

Abstract

The failure to implement lean manufacturing (LM) in the food industry was caused by the overlapping application of LM tools. The application of LM in the food industry is experiencing problems in the form of confusion in the placement of QS or Quality Control (QC). This problem is the background of this research. The objective of this study is to compare two methods of the implementation of LM in improving operational performance (OP), namely (1) making quality control (QC) a part of LM practice and (2) making quality control (QC) a part of the quality system (QS). The applied analytical method was the Structural Equation Modelling (SEM) based on Partial Least Square (PLS). The research findings indicated that "making QC a part of QS" can optimally mediate increasing LM against OP. This study's originality is a comparison of the relationship between LM and OP based on the two methods with large sample sizes. The implications of the findings are expected to become recommendations for applying LM in the food industry, especially in terms of placing quality in its implementation.
Positioning of quality systems in lean manufacturing: integrated approach vs independent implementation in the food industry Sitorus, Helena; Budianto, Budianto; Feri, Zefki Okta; Nurlaila, Qomarotun; Suryatman, Tina Hernawati; Fitra, Fitra
SINERGI Vol 29, No 3 (2025)
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/sinergi.2025.3.013

Abstract

Despite the widespread adoption of Lean Manufacturing (LM), its effectiveness in the food industry remains underexplored, particularly regarding the integration of the Quality System (QS). The purpose of this research is to compare QS placement and LM implementation strategies in the food industry. This study utilized a comparative approach, analyzing empirical data from four food processing companies in Indonesia over six months, employing qualitative methods (expert interviews, document analysis) and quantitative analysis. Response Surface Methodology (RSM) with the Box-Behnken design was applied for optimization, while Principal Component Analysis (PCA) identified key variables influencing Lean Manufacturing success. Two implementation strategies were compared: phased implementation with a separate Quality System (Companies A and B) and simultaneous implementation with an integrated Quality System (Companies C and D). The findings revealed that Company A achieved the highest performance, with 88% in 5S and 85% in Just-In-Time (JIT), followed by Company B with 80% in JIT and 75% in 5S. In contrast, companies C and D exhibited lower performance. PCA results indicated that PC1 (80.40%) was associated with on-time delivery and sales growth, whereas PC2 (14.47%) was linked to rejection factors. Companies A and B excelled in PC1, while Companies C and D were more dominant in PC2. These findings suggest that phased implementation of LM tools is more effective than simultaneous application. This research not only addresses a critical gap in the literature but also provides practical insights for food industry practitioners seeking to enhance operational efficiency through Lean Manufacturing.
Co-Authors Ahmad Nur Afiat Ahmad Nurwibowo Alloysius Vendhi Prasmoro, Alloysius Vendhi Amalia, Risti Arohman Dwi Santoso Budianto Budianto Budianto Budianto Fahri Santoso, Bima Feri, Zefki Okta Fitra Fitra, Fitra Gunawan Ferdiansyah Gunawan Ferdiansyah Hartono, Rudi Heryanto Heryanto Heryanto Heryanto Indrani Dharmayanti Jasan Supratman Khoirul Umam Meriastuti Ginting Muhammad ferdiansyah dwi rizky Muhammad Fizai Muhazi, Achmad Muhazir, Achmad Nunung Nurhasanah Paduloh Paduloh Panudju, Andreas Tri Qomarotun Nurlaila Qomarotun Nurlaila, Qomarotun Ratih kumalasari Ratna Suminar S Rifda Ilahy Rosihan Riris Rotua Sitorus RR. Ella Evrita Hestiandari Rudianto Rudianto Sihar Tambun Silalahi, Ratna Suminar Sinaga, Zulkani Siregar, Denny Suryatman, Tina Hernawati Syaiful Islam Tina Hernawati Suryatman Umi Marfuah Utomo, Dimas Adi widya spalanzani Wiwik Sudarwati Yayan Saputra Yovi Andiyana Zefki Okta Feri