Abstrak

Baca Juga : INTEGRASI LEAN DAN GREEN MANUFACTURING PADA PRODUKSI ROTI TAWAR KUPAS (STUDI KASUS: UD. SARIGUT BAKERY) (Syafira Meutia, 2018) ,

Baca Juga : PENINGKATAN PROSES BINIS MENGGUNAKAN METODE BUSINESS PROCESS MODELLING AND NOTATION (STUDI KASUS: UD. SRIGUT BAKERY DI KOTA BANDA ACEH) (Puji Renza Putri, 2018) ,

diperoleh rekomendasi perbaikan dengan menggunakan 5 why analysis, dan kemudian dilakukan penggambaran future state map yang mengurangi lead time proses dari 227,20 menit menjadi 204,90 menit dengan salah satu rekomendasi perbaikan yang dilakukan yaitu mengatur distribusi pekerja berdasarkan waktu kebutuhan aktivitas. dari hasil perbaikan ini juga diperoleh peningkatan indeks produktivitas sebesar 103,33% peningkatan ini sangat signifikan dalam mewujudkan proses produksi yang lean di ud. sarigut bakery. kata kunci: lean, omax, pam, produktivitas, roti, value stream mapping, waste, , 5why analysis. lean analysis and productivity measurement by using objectivie matrix (omax) method in producting process of roti bandung (case study: ud. sarigut bakery) abstract ud. sarigut bakery is one of small and medium enterprises (ukm) in banda aceh which is engaged in bread production with roti bandung products as the highest demand product. based on initial observation and brainstorming with employees and business owners, it is known that waste occurs in the production process. this study aims to measure productivity using the omax method and analyze waste by lean approach and value stream mapping that describes the flow of material in the production process. from the measurement results obtained initial productivity value about 300. process activity mapping (pam) is a tool used to analyze activities that provide value added activity (va), non-value added activity (nva) and necessary non-value added activity (nnva). in this research, we get the recommendation of improvement by using 5 why analysis, and then to describe the future state map which reduces the lead time process from 227.20 minutes to 204.90 minutes with one of improvement recommendation that is arranging the distribution of the workers based on activity requirement time. from these improvements index productivity increased about 103.33% and it‘s quite significant in realizing lean production process in ud. sarigut bakery. keywords: lean, omax, pam, productivity, bread, value stream mapping, waste, 5why

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