Perancangan Ulang Tata Letak Area Produksi menggunakan Metode Systematic Layout Planning di UMK XYZ

Abstract

RD PERDANA KUSUMA ATMAJA. Perancangan Ulang Tata Letak Area Produksi menggunakan Metode Systematic Layout Planning di UMK XYZ. Dibimbing oleh HARTRISARI HARDJOMIDJOJO dan ONO SUPARNO. Tata letak fasilitas produksi XYZ belum tersusun secara optimal karena beberapa stasiun kerja dengan hubungan aktivitas tinggi masih terpisah cukup jauh, sedangkan area tempat tinggal karyawan, toilet, dan kolam ikan masih menyatu dengan area produksi sehingga berisiko menimbulkan kontaminasi silang. Penelitian ini bertujuan menganalisis kondisi awal tata letak fasilitas produksi dan merancang tata letak usulan yang mengurangi total jarak perpindahan bahan. Perancangan menggunakan metode Systematic Layout Planning dengan algoritma Computerized Relationship Layout Planning untuk menyusun enam stasiun kerja. Rancangan usulan memisahkan area tempat tinggal karyawan dan fasilitas nonproduksi dari area pengolahan pangan serta menyusun stasiun kerja sesuai urutan proses produksi. Evaluasi terhadap tiga menu unggulan, yaitu tempe goreng, sambal goreng ati, dan balakutak, menunjukkan penurunan jarak perpindahan bahan rata-rata sebesar 46%. Tata letak usulan ini dapat menjadi acuan perbaikan fasilitas produksi XYZ yang lebih sesuai dengan prinsip higiene dan sanitasi pangan.

Kata kunci: CORELAP, efisiensi perpindahan bahan, sanitasi pangan, Systematic Layout Planning, tata letak fasilitas

RD PERDANA KUSUMA ATMAJA. Redesign of Production Area Layout Using the Systematic Layout Planning Method at XYZ MSE. Supervised by HARTRISARI HARDJOMIDJOJO and ONO SUPARNO. The production facility layout of XYZ restaurant was not optimally arranged, as several workstations with high activity relationships were located far apart, while the staff living quarters, toilet, and fishpond remained integrated within the production area, creating a risk of cross-contamination. This study aimed to analyze the initial condition of the production facility layout and design a proposed layout that reduces the total material handling distance. The redesign applied the Systematic Layout Planning method combined with Computerized Relationship Layout Planning algorithm to arrange six workstations. The proposed layout separated the staff living quarters and nonproduction facilities from the food processing area and arranged the workstations according to the production sequence. Evaluation of three signature menus, namely tempe goreng, sambal goreng ati, and balakutak, showed an average reduction in material handling distance of 46%. This proposed layout can serve as a reference for improving the production facilities of XYZ in accordance with food hygiene and sanitation principles.

Keywords: CORELAP, facility layout, food sanitation, material handling efficiency, Systematic Layout Planning