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All Journal Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat IJIES (International Journal of Innovation in Enterprise System)
Kevin Tjahyadi
Universitas Kristen Maranatha
Control & Systems Engineering Education Engineering Environmental Science Health Professions Medicine & Pharmacology Public Health

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Pendampingan Penerapan Rancangan 5S Dalam Upaya Continuous Improvement di Pabrik Mie Ho Kie San, Patikraja Rainisa Maini Heryanto; Vivi Arisandhy; David Try Liputra; Kartika Suhada; Victor Suhandi; Florence Leony; Kevin Tjahyadi; Nicolas Adriel; Ayrine Michaella; Rizal Fiqri Alghi Yapiawan; Isabelle Briany Esdova Sinaga
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 7 No 2 (2025): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v7i2.1175

Abstract

Pabrik Mie Ho Kie San merupakan salah satu UMKM mie tradisional yang berlokasi di Patikraja, Kabupaten Banyumas, Jawa Tengah. Kegiatan pengabdian kepada masyarakat (abdimas) dilakukan pada UMKM tersebut dengan tujuan continuous improvement untuk peningkatan produktivitas kerja. Kegiatan tersebut dilakukan pada bulan Mei hingga September 2024. Abdimas dilakukan dengan pendampingan kepada mitra dalam menerapkan rancangan 5S (seiri, seiton, seiso, seiketsu, shitsuke) yang berfokus pada seiri (ringkas) dan seiton (rapi). Hasil kegiatan abdimas adalah rancangan alat bantu untuk mendukung penerapan seiri dan seiton serta usulan perancangan tata letak fasilitas produksi. Pendekatan seiri dilakukan dengan memberikan usulan rancangan label merah untuk barang yang tidak diperlukan. Label merah diletakkan pada area label merah atau lost and found area yang diusulkan, yaitu area di dalam bengkel dan ruang penyimpanan generator serta rak yang ditempatkan di dekat area pengemasan. Pendekatan seiton dilakukan dengan memberikan usulan rancangan shadow board untuk barang-barang yang digunakan pada masing-masing stasiun kerja, serta untuk peralatan umum yang digunakan bersama-sama. Di dalam rancangan tata letak fasilitas produksi yang diusulkan, dilakukan penataan lokasi rigen serta shadow board agar lantai produksi menjadi lebih rapi dan dapat memperlancar aliran produksi.
Improvement of Public Kitchen Layout through the Application of Design Thinking Method and Work Concept Elty Sarvia; Novi Soesilo; Yosafat Aji Pranata; Ary Dharmawan; Kevin Tjahyadi
IJIES (International Journal of Innovation in Enterprise System) Vol 9 No 2 (2025): International Journal of Innovation in Enterprise System - Article in Press
Publisher : Telkom University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25124/ijies.v9i02.9057

Abstract

This study aims to improve the efficiency and functionality of the public kitchen layout in ST Village by integrating the design thinking method with the work triangle concept. Design thinking was applied to explore user needs and guide solution development through a user-centered, iterative process. The work triangle concept was used to assess movement efficiency across three primary kitchen zones: storage, washing and preparation, and cooking and serving. User needs were identified through interviews and observations, which led to the creation of two layout alternatives. The work triangle analysis evaluated movement efficiency across these zones. A concept scoring method assessed the alternatives based on space efficiency, ease of movement, occupational safety and health, and process flow. Alternative 1 emerged as the optimal design, scoring 5, compared to 7 for Alternative 2, with a reduced work triangle perimeter of 540.98 cm. The design improved accessibility, posture, and task coordination while minimizing unnecessary movements. Additional improvements included optimized lighting, achieving 500 lux with two 36-watt luminaires, and better ventilation. User feedback confirmed increased comfort, safety, and efficiency. This study demonstrates how user-centered design and ergonomic principles can optimize shared kitchen spaces in rural communities, addressing gaps in research on private or commercial kitchens.
Co-Authors Ary Dharmawan Ayrine Michaella David Try Liputra Elty Sarvia Florence Leony, Florence Isabelle Briany Esdova Sinaga Kartika Suhada Nicolas Adriel Novi Soesilo Rainisa Maini Heryanto Rizal Fiqri Alghi Yapiawan Vivi Arisandhy Yosafat Aji Pranata