Lean Manufacturing as a Sustainable Approach to Minimize Waste in Traditional Food Production

Lely Herlina, Evi Febianti, Annisa Sakhira, M. Adha Ilhami, Yusraini Muharni, Bobby Kurniawan, Ade Irman SM, Kulsum Kulsum, Anting Wulandari

Abstract


MZA. Food Cake Factory produces traditional cakes like peanut cookies, bakpia, and kremes. During the production process, some activities fall into the categories of non-value added (NVA) and necessary but non-value added (NNVA), leading to waste. The objectives of this study are to select research products using the Simple Additive Weighting (SAW) method, calculate the total time for value-added (VA), non-value added (NVA), and necessary but non-value added (NNVA) activities using Process Activity Mapping (PAM), identify waste in the research products using Value Stream Mapping (VSM), and propose improvements to reduce waste. Based on the Simple Additive Weighting (SAW) calculations, bakpia and kremes were selected as the research products. For bakpia, there are 37 NNVA activities, while kremes has 4 NVA activities and 19 NNVA activities. According to the priority quadrant scale, the proposed improvements for bakpia include: 1) providing storage space for raw materials on the production floor to prevent operators from repeatedly going back to the storeroom, and 2) having operators store the bakpia moulds at the moulding station to minimize the time spent searching for moulds. For kremes, the suggested improvements are: 1) having operators check the frying temperature, and 2) providing a designated area for peeled sweet potatoes.


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References


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