<![CDATA[Abstract-The Micro, Small, and Medium Enterprises (MSMEs) tempe industry plays a pretty important role in the local economy. But, many of these businesses face operational inefficiency problems because their production methods are still semi-traditional and not standardized. This study aims to analyze and optimize the production management process in MSMEs -scale tempe factories to improve their operational efficiency. Using a qualitative approach and case study method, data were collected through participatory observation, in-depth interviews with owners and workers, as well as operational documentation. Efficiency measurements were done comparatively, that is, before and after optimization, using parameters that include raw material productivity, target efficiency, process time (time study), and waste percentage. The research results show that reconstructing the workflow and standardizing task distribution successfully increased productivity significantly, from 4.9 pcs/kg to 8.9 pcs/kg of soybeans. Production efficiency also improved from 54.4% to 98.8%, along with a reduction in production cycle time from 10 hours to 8 hours. In addition, the level of waste due to defective products was reduced from 5.10% to 1.68%. This study proves that applying planned modern operational management principles can minimize waste and optimize production capacity in traditional food industries, without eliminating the flexibility that characterizes MSMEs.]]>
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