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All Journal Tibuana : Journal of Applied Industrial Engineering Indonesian Journal of Engineering and Technological Innovation
Mayangsari, Adhindha Putri
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Aerospace Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Mechanical Engineering Transportation

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Analisis Waste Pada Produksi Sari Kedelai Di UMKM XYZ Menggunakan Pendekatan Value Stream Mapping dan 5 Why Analysis Nando, Fiky Two; Mayangsari, Adhindha Putri; Nursyabani, Inayah Aulia; Nurul, Sazhana; Ratih, Dwi; Ivan, Michael
Indonesian Journal of Engineering and Technological Innovation Vol. 1 No. 3 (2025): September: Indonesian Journal of Engineering and Technological Innovation
Publisher : Yayasan Cendekia Gagayunan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63142/ijeti.v1i3.387

Abstract

Production process efficiency is a crucial factor for micro, small, and medium enterprises (MSMEs) in enhancing competitiveness within the food industry sector. However, many MSMEs still face obstacles such as non-value-added activities (waste), including waiting time and inefficient material handling. This research aims to analyze and improve the production process of soybean juice at SME XYZ using the Value Stream Mapping (VSM) and 5 Whys methods. The VSM method is used to map the value stream in the production process in order to identify value-added activities, non-value-added activities, and necessary non-value-added activities. Meanwhile, the 5 Whys method is used to find the root causes of waste occurring on the production floor. The analysis results show that the main waste occurs in waste transportation and waste motion due to inefficient production layout and the absence of standard operating procedures. After improvements were made using the U-shaped layout design, there was a decrease in Non-Value Added activity time from 4,468 seconds to 2,270 seconds, and a decrease in lead time from 10,848 seconds to 8,650 seconds. Thus, the application of the VSM and 5 Whys methods proved effective in improving process flow efficiency and reducing waste in the production of soybean milk at UMKM XYZ.
Level of Preference Surabaya Students in Choosing Instant Noodle Using Linier Regression Method Murnawan, Hery; Mayangsari, Adhindha Putri; Prihono
Tibuana Vol 7 No 01 (2024): Tibuana
Publisher : UNIPA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/tibuana.7.01.8608.50-54

Abstract

The current rapid development of the times demands very high levels of activity, and of course to be able to carry out these various activities requires energy whose main source of energy is food. Currently, many students want to be more practical in consuming food, one of which is instant noodles. This research aims to determine the relationship between taste, ease of purchase and price on the level of preference of Surabaya students for consuming instant noodles. The type of research is linear regression. The population in this study were students from the city of Surabaya and the sample was 38 people. The data collection technique is carried out by filling out a questionnaire. Next, the data was analyzed via linear regression. The results of the research concluded that taste, ease of purchase and price both influence the level of student preference for consuming instant noodles. The factor that has the lowest influence on students' preference for consuming instant noodles is ease of purchase. Students' knowledge of taste and price is relatively good and the availability of instant noodles among students is quite good.
Co-Authors Hery Murnawan, Hery Ivan, Michael Nando, Fiky Two Nursyabani, Inayah Aulia Nurul, Sazhana Prihono Ratih, Dwi