Electronic Theses and Dissertation

Bitata food merupakan salah satu perusahaan yang berada di provinsi Aceh tepatnya berada di Jl. Teuku Dilhong I, Peunyeurat, Kec. Banda Raya, Kota Banda Aceh. Bitata food merupakan perusahaan yang bergerak di bidang produsen makanan yaitu terdiri dari bawang goreng premium, crispy garlic premium, kenmus, jejuku crunchy, keripik kentang bumbu nasi minyak, serundeng, rendang daging, kentang frozen, keumamah, tempe orek, dan keripik tempe. Penelitian ini bertujuan menerapkan Value Stream Mapping (VSM) dan metode DMAIC (Define, Measure, Analyze, Improve, Control) dalam upaya mengurangi waste pada proses produksi Bawang Goreng Premium di Bitata Food. Metode penelitian ini melibatkan analisis terhadap aktivitas produksi untuk mengidentifikasi pemborosan yang terjadi, yang terdiri dari waste of waiting, waste of over processing, dan waste of defect. Hasil penelitian menunjukkan bahwa total waktu produksi Bawang Goreng Premium mencapai 2.415,573 menit, dengan value added time sebesar 2.312,716 menit. Setelah dilakukan perhitungan DPMO menghasilkan tingkat level sigma sebesar 2,8269 yang menandakan kualitas produksi Bawang Goreng Premium di Bitata Food cukup baik tetapi sangat memerlukan perbaikan supaya dapat meningkatkan produksi Bawang Goreng Premiun di Bitata Food. Setelah menerapkan VSM dan DMAIC dengan melakukan rekomendasi terhadap proses produksi berhasil dikurangi lead time sebesar 116,048 menit, sehingga total waktu produksi menjadi 2.299,525 menit.

Kata kunci: Value Stream Mapping, DMAIC, Pemborosan, Efisiensi, Kualitas Produk, Manufaktur.

Bitata Food is a company located in Aceh Province, specifically at Jl. Teuku Dilhong I, Peunyeurat, Banda Raya District, Banda Aceh City. Bitata Food operates in the food production sector, offering a variety of products, including premium fried shallots, premium crispy garlic, kenmus, jejuku crunchy snacks, spiced potato chips, serundeng, beef rendang, frozen potatoes, keumamah, tempe orek, and tempe chips. This research aims to apply Value Stream Mapping (VSM) and the DMAIC method (Define, Measure, Analyze, Improve, Control) to reduce waste in the production process of premium fried shallots at Bitata Food. The research methodology involves analyzing production activities to identify the waste that occurs, which consists of waste of waiting, waste of over processing, and waste of defects. The results show that the total production time for premium fried shallots reaches 2,415.573 minutes, with a value-added time of 2,312.716 minutes. After calculating DPMO, the sigma level achieved is 2,8269, indicating that the quality of premium fried shallot production at Bitata Food is fairly good but requires significant improvements to enhance production efficiency. After implementing VSM and DMAIC and applying recommendations for the production process, the lead time was successfully reduced by 116,048 minutes, resulting in a total production time of 2,299,525 minutes. Keywords: Value Stream Mapping, DMAIC, Waste, Efficiency, Product Quality, Manufactur.