Analisis Manajemen Risiko pada Takar Rasa

Abstract

Industri jasa boga di Indonesia terus berkembang seiring meningkatnya kebutuhan konsumsi praktis, termasuk di lingkungan kampus. Takar Rasa, unit bisnis kuliner berbasis mahasiswa di bawah PT Danadyaksa Cipta Karsa, hadir untuk memenuhi kebutuhan tersebut, namun menghadapi tantangan operasional seperti keterlambatan pengiriman, ketidaksesuaian produk, dan penurunan kualitas layanan. Penelitian ini bertujuan untuk menganalisis proses bisnis dan mengevaluasi manajemen risiko dengan pendekatan ISO 31000:2018. Penelitian dilakukan secara kualitatif melalui wawancara mendalam, observasi, Focus Group Discussion (FGD), dan studi dokumentasi, dengan lima responden internal. Hasil penelitian menunjukkan bahwa Takar Rasa menjalankan proses bisnis dengan sistem makelar, yaitu perusahaan tidak memproduksi makanan secara langsung, melainkan menjembatani pemesanan antara pelanggan dan vendor produksi. Sistem ini menimbulkan risiko tambahan dalam koordinasi, kontrol kualitas, dan pengiriman. Sebanyak sebelas risiko berhasil diidentifikasi, terdiri dari tiga risiko sangat tinggi, tiga tinggi, empat sedang, dan satu rendah. Penanganan risiko difokuskan pada penguatan quality control terhadap vendor serta perbaikan alur komunikasi internal. Takar Rasa perlu menerapkan manajemen risiko berbasis ISO 31000:2018 dan pembenahan sistem makelar mampu meningkatkan efisiensi operasional serta kepuasan pelanggan.

The catering industry in Indonesia continues to grow in line with increasing demand for practical food services, including in campus environments. Takar Rasa, a student-run culinary business unit under PT Danadyaksa Cipta Karsa, was established to meet this demand but faces operational challenges such as delivery delays, product mismatches, and declining service quality. This study aims to analyze the business process and evaluate operational risk management using the ISO 31000:2018 framework. A qualitative approach was employed through in- depth interviews, observation, focus group discussions (FGDs), and document studies, involving five internal respondents. The results show that Takar Rasa operates using a broker system, meaning the company does not produce food directly but acts as an intermediary between customers and production vendors. This system introduces additional risks related to coordination, quality control, and delivery. Eleven operational risks were identified: three very high, three high, four moderate, and one low. Risk treatment focuses on strengthening vendor quality control and improving internal communication flows. Takar Rasa must implement ISO 31000:2018-based risk management and improve