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All Journal JUPADAI : Jurnal Pengabdian Kepada Masyarakat Prosiding Seminar Nasional Ilmu Sosial dan Teknologi (SNISTEK)
Muhammad Rasid Ridho
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Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Journal : Prosiding Seminar Nasional Ilmu Sosial dan Teknologi (SNISTEK)

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Perancangan Standar Proses Produksi Berdasarkan Indikator Good Manufacturing Practices (GMP) pada Industri Kecil dan Menengah Bidang Pangan Nofriani Fajrah; Sri Zetli; Muhammad Rasid Ridho; Rifaldi Hakiki; Moses Adrianus Sembiring; Riski Ade Putra
Prosiding Vol 7 No 1 (2025): SNISTEK
Publisher : LPPM Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/psnistek.v7i1.10751

Abstract

Small and Medium Industries (SMI) face challenges in ensuring product safety and quality due to the optimal implementation of Good Manufacturing Practices (GMP). This study aims to design a standard production process framework based on GMP indicators to improve the process quality in snack food SMIs. The research employs a case study approach with a mixed-methods design at a chip�producing SMI in Batam City. The DMAIC (Define, Measure, Analyze, Improve, Control) methodology was applied to analyze historical defect data, observations, and in-depth interviews. Initial measurement results showed a defect rate of 12.3% and a GMP audit score of 58%. The analysis revealed the root causes of the defects, namely the absence of SOPs, machine instability, and an unsupportive layout. The proposed solution is a framework encompassing layout modification, SOP development, training programs, and a daily monitoring checklist form integrated with GMP indicators. The study concludes that the systematic integration of GMP and DMAIC is effective in creating sustainable improvements and provides a practical contribution in the form of an adoptable model for similar food SMIs.
Co-Authors Anggun Permata Husda Haposan Banjarnahor Moses Adrianus Sembiring Nofriani Fajrah, Nofriani Ompusunggu, Hermaya Rifaldi Hakiki Riski Ade Putra Sri Zetli