Waste Reduction Effort Using Value Stream Mapping and Improvement Proposals Through 5-Whys Analysis in the Production Process of Instant Rendang Spice (A Case Study at CV XYZ) Fayeza Sendhang Tsarreswara (a*), Yetty Dwi Lestari (a)
a) Faculty of Economy & Business, Universitas Airlangga
Jalan Airlangga No.4, Surabaya 60286, Indonesia
*fayeza.sendhang.tsarreswara-2021[at]feb.unair.ac.id
Abstract
The high market demand for instant rendang seasoning products at CV XYZ has driven the company to seek production efficiency solutions to meet customer needs and remain competitive in both local and international markets. This study aims to analyze the implementation of lean manufacturing to reduce waste and provide improvement suggestions for the production process of rendang seasoning at CV XYZ. The research method used is a qualitative approach and a case study using Value Stream Mapping and 5-Whys Analysis. Data and information collection was carried out through interviews and questionnaires with three participants/stakeholders from CV XYZ who are responsible for the process. The analysis technique used is a series of Value Stream Mapping stages with Value Stream Analysis Tools to identify various types of waste occurring in the production flow, and formulating improvement suggestions using 5-Whys analysis. The results of the study show that waiting time, overprocessing, and transportation waste affect the smoothness and efficiency of production. The proposed improvements include the use of air conditioners, expanding the workspace area, adding human resources and/or using more competent personnel, and implementing an inventory management system. Additionally, a more efficient workflow design and the reduction of non-value-added activities can be implemented.
Keywords: Lean Manufacturing- Waste- Value Stream Mapping- 5-Whys Analysis
