Efisiensi Pengendalian Suhu Air Produksi Adonan pada Perusahaan Kue dengan Menggunakan Lean Manufacturing

Katharina Ajeng Paramastri, Rika Fatimah, P.L., M.Sc., Ph.D

2026 | Tesis | S2 MANAJEMEN (MM) JAKARTA

Industri makanan dituntut menghasilkan produk yang berkualitas melalui proses produksi yang efisien. Salah satu aktivitas yang memengaruhi kualitas produk biskuit adalah pengendalian suhu air pada proses pembuatan adonan di area Central Kitchen Stage 2. Pada kondisi eksisting, proses tersebut masih dilakukan secara manual sehingga melibatkan aktivitas pengambilan air, pencampuran, pengukuran suhu berulang, serta perpindahan operator dan material yang berpotensi menimbulkan pemborosan. Penelitian ini bertujuan mengidentifikasi kondisi eksisting proses pengendalian suhu air, memetakan pemborosan (waste) yang terjadi, serta mengidentifikasi akar penyebab pemborosan sebagai dasar penyusunan usulan perbaikan. Penelitian menggunakan aktivitas yang tidak memberikan nilai tambah, terutama berupa transportation waste, motion waste, waiting waste, dan overprocessing waste. Akar penyebab pemborosan berasal dari aspek machine, method, man, material, measurement, dan environment. Berdasarkan hasil analisis tersebut, diusulkan sistem otomatisasi pengendalian suhu air yang mampu menyederhanakan aliran proses, mengurangi aktivitas tidak bernilai tambah, memperpendek waktu proses, serta meningkatkan efisiensi operasional pada area Central Kitchen Stage 2.

The food manufacturing industry is required to produce high-quality products through efficient production processes. One of the critical activities affecting biscuit quality is water temperature control during dough preparation in the Central Kitchen Stage 2 area. Under the existing condition, this process is performed manually, involving water collection, mixing, repeated temperature measurements, and operator and material movement, all of which potentially generate operational waste. This study aims to identify the existing condition of the water temperature control process, determine the types of waste occurring during the process, and identify the root causes of waste as the basis for developing process improvement proposals. A case study approach was employed using Process Chart Mapping, Lean Manufacturing, and the Ishikawa Diagram as the primary analytical methods. The results indicate that the existing process still contains several non-value-added activities, particularly transportation waste, motion waste, waiting waste, and overprocessing waste. The root causes of these wastes were identified across six factors: machine, method, man, material, measurement, and environment. Based on these findings, this study proposes an automated water temperature control system that simplifies the process flow, eliminates non-value-added activities, reduces processing time, and improves operational efficiency in the Central Kitchen Stage 2 area.

Kata Kunci : Lean Manufacturing, Process Chart Mapping, Diagram Ishikawa, Pengendalian Suhu Air, Efisiensi Operasional, Lean Manufacturing, Process Chart Mapping, Ishikawa Diagram, Waste Identification, Water Temperature Control, Dough Production