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Integrating Good Manufacturing Practices, Lean Manufacturing, and Information Technology for Operational Excellence in Indonesian Food SMEs Indrapriyatna, Ahmad Syafruddin; Patrisina, Reinny; Siva Dea, Asi; Sulasi, Nahda; Sherlyna, Yonithri
Jurnal Nasional Teknologi dan Sistem Informasi Vol 11 No 3 (2025): Desember 2025
Publisher : Departemen Sistem Informasi, Fakultas Teknologi Informasi, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/TEKNOSI.v11i3.2025.235-243

Abstract

Small and medium-scale food industries, despite their crucial role in regional economic development, face significant challenges related to hygiene, inefficiency, and process waste. This study, based on three case studies from IKM Kerupuk Janek Arsyila, IKM Kerupuk Buk Ita, and UMKM Kue Bawang Medan “Rizka” in West Sumatra, identifies key issues such as inefficient layouts, weather dependency, lack of standardized procedures, and low adherence to cleanliness standards. The study integrates Good Manufacturing Practices (GMP) for hygiene evaluation and Lean Manufacturing tools—such as Waste Assessment Model (WAM), Value Stream Mapping (VSM), VALSAT, and fishbone diagrams—to identify and reduce waste. Additionally, Information Technology (IT) is introduced as an enabler to strengthen monitoring, data collection, and documentation. Simple digital tools such as production dashboards, mobile-based hygiene checklists, and IoT-assisted sensors can facilitate real-time supervision and improve GMP compliance. Findings reveal that dominant wastes include transportation, motion, defects, and waiting, with initial Process Cycle Efficiency (PCE) ranging from 41% to 65%. After improvements involving layout redesign, drying machines, digital recordkeeping, and the 5S principles, PCE increased to 81%–95%. This study demonstrates that the integration of Lean–GMP and digital tools can significantly enhance production efficiency, hygiene standards, and sustainability in Indonesian food SMEs.
Evaluation of the Skin Cracker Production Process at Skin Cracker SMEs Indrapriyatna, Ahmad Syafruddin; Patrisina, Reinny; Dea, Asi Siva; Sulasi, Nahda; Sherlyn, Yonithri
JTI: Jurnal Teknik Industri Vol 12, No 1 (2026): Juni 2026
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jti.v12i1.39000

Abstract

XYZ SME is a small and medium enterprise (SME) based in Padang, West Sumatra, specializing in traditional skin crackers (locally known as kerupuk jangek a traditional cowhide-based cracker). The company faces critical challenges related to hygiene and production inefficiencies, particularly delays during drying and frying stages, as well as inefficient material flow due to a suboptimal facility layout. This study employs Lean Manufacturing tools to identify and reduce production waste. The methodology incorporates the Waste Assessment Model (WAM) to quantify waste types, Value Stream Mapping (VSM) to visualize the production process, and Value Stream Analysis Tools (VALSAT) to prioritize improvement strategies. WAM analysis identified transportation (21.277%), inventory (17.021%), and waiting time (14.894%) as the most significant waste categories. The initial Process Cycle Efficiency (PCE) was measured at 41.82%. Improvement proposals included enhanced GMP practices through training, supervision, and infrastructure upgrades, as well as production efficiency measures such as layout redesign, improved worker discipline, and the use of cost-effective machinery. These interventions led to a projected PCE of 95.24%, indicating substantial improvements in workflow efficiency.