Perancangan Stasiun Kerja dan Fasilitas Produksi Satuan Pelayanan Pemenuhan Gizi (SPPG)

Abstract

Program Makan Bergizi Gratis (MBG) memerlukan Unit Satuan Pelayanan Pemenuhan Gizi (SPPG) yang mampu memenuhi target kapasitas produksi sekaligus menjamin keamanan pangan. Penelitian ini bertujuan menentukan kebutuhan fasilitas produksi, kebutuhan stasiun kerja, serta merancang stasiun kerja dan fasilitas produksi pada Unit SPPG dengan kapasitas pelayanan 3.000 porsi per hari. Penelitian menggunakan pendekatan engineering design yang meliputi penetapan kapasitas pelayanan, analisis proses produksi dan persyaratan keamanan pangan menggunakan Hazard Analysis and Critical Control Point (HACCP), penentuan kebutuhan fasilitas produksi, jumlah stasiun kerja, kebutuhan ruang menggunakan Space Requirement Design (SRD), serta perancangan tata letak menggunakan Systematic Layout Planning (SLP) melalui Activity Relationship Chart (ARC), Total Closeness Rating (TCR), Activity Relationship Diagram (ARD), dan BLOCPLAN. Hasil penelitian menunjukkan bahwa kebutuhan fasilitas produksi dan stasiun kerja dapat ditentukan secara sistematis berdasarkan kapasitas pelayanan dan karakteristik proses produksi. Rancangan yang dihasilkan mendukung aliran proses satu arah (one-way flow), meminimalkan potensi kontaminasi silang, memenuhi kebutuhan operasional dan ergonomi, serta sesuai dengan persyaratan keamanan pangan. Model perancangan yang dikembangkan dapat digunakan sebagai acuan dalam perancangan Unit SPPG dengan karakteristik kapasitas yang serupa.

The Free Nutritious Meals Program (MBG) requires a Nutrition Service Unit (SPPG) capable of meeting production capacity targets while ensuring food safety. This study aims to determine the production facility requirements and workstation needs, as well as to design the workstations and production facilities for an SPPG unit with a service capacity of 3,000 servings per day. The study employs an engineering design approach that includes determining service capacity, analyzing production processes and food safety requirements using Hazard Analysis and Critical Control Point (HACCP), determining production facility requirements, the number of workstations, space requirements using Space Requirement Design (SRD), and designing the layout using Systematic Layout Planning (SLP) through Activity Relationship Chart (ARC), Total Closeness Rating (TCR), Activity Relationship Diagram (ARD), and BLOCPLAN. The results of the study indicate that production facility and workstation requirements can be systematically determined based on service capacity and production process characteristics. The resulting design supports one-way process flow, minimizes the potential for cross-contamination, meets operational and ergonomic needs, and complies with food safety requirements. The developed design model can be used as a reference in the design of SPPG units with similar capacity characteristics.