Fikrihadi Kurnia, Sultan Ari Lesmana, Herwina Mulia Dwi, Muhammad Fahmi Aziz

Analisis Pemborosan Waktu dan Rekomendasi Perbaikan Dalam Proses Pembuatan Kopi Susu Di UMKM Barrents Coffee

Introduction

Analisis pemborosan waktu dan rekomendasi perbaikan dalam proses pembuatan kopi susu di umkm barrents coffee. Analisis pemborosan waktu di UMKM Barrents Coffee Mataram dalam proses kopi susu. Identifikasi 55.66% aktivitas non-value added. Rekomendasi perbaikan layout, alur kerja, & ergonomi tingkatkan efisiensi operasional.

Abstract

Pengabdian ini bertujuan memberdayakan UMKM Barrents Coffee di Mataram melalui analisis Peta Kerja (Peta Aliran Proses dan Peta Pekerja-Mesin) untuk mengatasi inefisiensi alur kerja dan meningkatkan kualitas lingkungan kerja. Masalah utama yang diidentifikasi adalah tingginya non-value added activities sebesar 55,66% dari total waktu proses, dengan aktivitas menunggu (22,16%) dan transportasi (19,65%) sebagai penyumbang terbesar. Observasi menunjukkan pemanfaatan pekerja hanya 47,05%, menyisakan idle time signifikan. Rekomendasi yang diusulkan mencakup redesain layout stasiun kerja untuk meminimalkan transportasi, optimasi alur kerja untuk sinkronisasi pekerjaan, serta pelatihan ergonomi untuk mengurangi keluhan muskuloskeletal akibat gerakan tidak efisien. Implementasi ini diharapkan dapat meningkatkan efisiensi operasional dan kualitas lingkungan kerja, mendukung pemberdayaan ekonomi lokal yang berkelanjutan.

Review

This paper, "Analisis Pemborosan Waktu dan Rekomendasi Perbaikan Dalam Proses Pembuatan Kopi Susu Di UMKM Barrents Coffee," addresses a critical issue of operational inefficiency within a local UMKM. The authors effectively employ a Peta Kerja methodology, encompassing both Process Flow Maps and Worker-Machine Maps, to systematically diagnose workflow problems. A significant finding indicates that a substantial 55.66% of the total process time is attributed to non-value added activities, with worker utilization registering a concerning 47.05%, highlighting considerable idle time and underutilization of resources in the coffee-making process. The study's strength lies in its precise identification and quantification of the specific sources of waste. It clearly pinpoints waiting (22.16%) and transportation (19.65%) as the dominant non-value added activities, providing concrete targets for intervention. The proposed recommendations are highly practical and directly responsive to these identified inefficiencies, suggesting workstation layout redesign to minimize transport, workflow optimization for better task synchronization, and ergonomics training to alleviate work-related complaints. These interventions promise tangible improvements in operational efficiency and the overall quality of the working environment, supporting sustainable local economic development. While the abstract provides a clear overview of the problem and proposed solutions, a more detailed elaboration in the full paper on the *implementation process*, including any challenges encountered, and the *specific metrics* for measuring the impact of these recommendations post-implementation, would further enrich the study. Nonetheless, this research offers a valuable framework and actionable insights for other UMKM businesses facing similar operational hurdles. Overall, the paper presents a robust analysis with clear, implementable recommendations, making a commendable practical contribution to the field of industrial engineering applied to micro, small, and medium enterprises.

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