Work Area Improvement for Rendang Production Process (Case Study: Dapua Ummi Dipo SMEs)

Femi, Handayani (2019) Work Area Improvement for Rendang Production Process (Case Study: Dapua Ummi Dipo SMEs). Diploma thesis, Universitas Andalas.

Preview	Text (Cover dan Abstrak) abstrak cover.pdf - Published Version Download (426kB) | Preview
Preview	Text (BAB I Pendahuluan) 10. CHAPTER I.pdf - Published Version Download (314kB) | Preview
Preview	Text (BAB VI Penutup) 15. CHAPTER VI.pdf - Published Version Download (205kB) | Preview
Preview	Text (Daftar Pustaka) 16. REFFERENCES.pdf - Published Version Download (327kB) | Preview
	Text (Skripsi Full Text) Femi Handayani_1510931016.pdf - Published Version Restricted to Repository staff only Download (9MB)

Abstract

Dapua Ummi Dipo Small and Medium Enterprises (SMEs) is one of SMEs that produce Rendang in Padang. This SMEs was founded by Ms. Neni Rahdipa in 2010 with the address of Beringin Indah Lestari Aster 12 Housing, Tanjung Aja, Balai Gadang, Kota Padang, West Sumatra. Dapua Ummi Dipo produces various types of Rendang, such as Rendang Daging, Rendang Ayam, Rendang Ikan, Rendang Lokan, Rendang Jamur, Rendang Jengkol, Rendang Pakis (fern), and Rendang Gurita. It takes 7 hours of the cooking process to get 5 kg Rendang. Dapua Ummi Dipo has already obtained food safety certification from the Ministry of Health and Halal Certification from Majelis Ulama Indonesia (MUI). By planning to move the production site from the current place to Pasar Raya (Padang Central Market) Pasar Raya Fase 1 Kampuang Jao, 3rd Floor, Padang City, Dapua Ummi Dipo wants to get another certification from BPOM, SNI, and ISO 22000. Those certification institutions require any business to have standardization in its production cycles. And this final project will help Dapua Ummi Dipo to get the certifications of BPOM MD only. The goal of this final project is to help Dapua Ummi Dipo to get the certifications of BPOM MD through designing layout and WI at Dapua Ummi Dipo SMEs. It will begins with creating an Flow Process Chart (FPC) based on all activities that related to Rendang production process. These work chart will show the steps to producing Rendang. And then, to determined the layout of production process, it will be through by using Blocplan. The data input needed using Blocplan consists of the number, name and area of the department, and the value code for the Relationship Activity Relationship Chart (ARC). And after that, the design of the Good Manufacturing Practice (GMP) was carried out by applying the entire scope of the GMP to the production process. The production process space that will be designed consists of operator hygiene room, raw material room, production room, packaging room, and display room. Each of these facilities on the production process room are added with an allowance of 150% for operators. The purpose of the allowance is to provide space for the operator when conducting production activities. Then, WIs will be designed in each prodution process room and will supporting the work of operator. Those work instructions will be validated with the SMEs owner. The results of this study are the layout design and facilities in accordance with the Good Manufacturing Process and work instructions as a document that will help SMEs to get BPOM MD certificates. Keywords: BPOM, Dapua Ummi Dipo, FPC, GMP, Work Instructions

Actions (login required)

View Item