PENYUSUNAN STANDAR PROSEDUR OPERASI PRODUKSI BERDASARKAN CPPB-IRT DAN WISE PADA INDUSTRI RUMAH TANGGA ANEKA SNACK 3E

Abstract

Quality is one of many important aspects that need to be improved and maintained to make sure
manufacturers have competitive advantage to meet consumer’s needs. Aneka Snack 3E as a home industry that
produces banana and onion chips needs to improve and keep the product quality to be able to compete with other
competitors. However, quality control system at Aneka Snack 3E was uncontrolled because the company did not
have Standart Operating Procedure (SOP). This research conducted to arrange and implement production’s SOP
which include alternative solution from quality improvement of Aneka Snack 3E. The SOP was arranged based on
CPPB-IRT (Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga) and WISE (Work Improvement in
Small Enterprises) with DMAIC (Define, Measure, Analyze, Improve and Control) cycle as continuous quality
improvement method to solve problems to the root. This research identified 31 deviations within production
process to CPPB-IRT and Wise. Each causes of those deviations were analyzed and resulting 33 documents to
solve the problems. Those documents contain 12 work procedures, 13 work instructions, and 8 forms. The
evaluation results show that of the 33 documents made, as many as 18 documents or 55% of documents are
considered very applicable and as many as 15 documents or 45% of documents are considered applicable to the
Aneka Snack 3E production process. Based on these, with permission of Aneka Snack 3E’s owner, those documents
is set to become production’s SOP that needed to be supervised and implemented by Aneka Snack 3E.
Keywords: cara produksi pangan yang baik untuk industri rumah tangga, standard operational procedure, quality,
work improvement in small enterprises.