ANALISIS LEAN MANUFACTURING UNTUK MINIMASI WASTE PADA AKTIVITAS PRODUKSI KERIPIK TEMPE

Small and medium-scale food industries often encounter production inefficiencies caused by non–value-added activities and uncontrolled process variability. UMKM Putra Ar-Ridhlo is one of the traditional snack producers that still relies on manual production methods, making it prone to various forms of waste during the tempe chip production process. This study aims to identify waste, analyze its root causes, and formulate improvement recommendations using Lean Manufacturing tools, including Value Stream Mapping (VSM), Process Activity Mapping (PAM), Fishbone Diagram, Failure Mode and Effect Analysis (FMEA), and Kaizen. The results indicate several dominant types of waste, namely waiting, motion, and overprocessing, which contribute to longer lead times and unstable productivity. The highest RPN values were associated with the absence of standardized work procedures, ineffective work methods, and recurring rework activities. The proposed improvements include changes in work methods and process simplification. These improvements are expected to reduce non–value-added activities and enhance production efficiency.