Analisis Perancangan Standard Operating Procedure (SOP) Pada Usaha Mikro UD. Jugle Di Kabupaten Situbondo
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Institusion
Politeknik Negeri Jember
Author
Handayani, Putri
Subject
576 - Manajemen Industri
Datestamp
2022-07-22 07:40:48
Abstract :
This study aims to analyze and design the Standard Operating Procedure (SOP) for the rengginang production process and describe a condition starting from the procurement of raw materials, the production process, to the rengginang packaging process at UD. Jugle with a quantitative approach method and the research model used is Miles and Huberman. Collecting data using observation, interview, and documentation techniques. UD. Jugle is one of the businesses that produces processed rengginang and is located in Juglangan Village, Panji District, Situbondo Regency. The results of this research activity are proposed improvements to the Flowchart, the application of the Standard Operating Procedure (SOP) which has been implemented at UD. Jugle, and evaluating the implementation of SOPs with data analysis using the Chi Square Test to maintain product taste and quality assurance and reduce defects in rengginang products from a high number of defects, namely 166 to 56. and maintain product quality.
This study aims to analyze and design the Standard Operating Procedure (SOP) for the rengginang production process and describe a condition starting from the procurement of raw materials, the production process, to the rengginang packaging process at UD. Jugle with a quantitative approach method and the research model used is Miles and Huberman. Collecting data using observation, interview, and documentation techniques. UD. Jugle is one of the businesses that produces processed rengginang and is located in Juglangan Village, Panji District, Situbondo Regency. The results of this research activity are proposed improvements to the Flowchart, the application of the Standard Operating Procedure (SOP) which has been implemented at UD. Jugle, and evaluating the implementation of SOPs with data analysis using the Chi Square Test to maintain product taste and quality assurance and reduce defects in rengginang products from a high number of defects, namely 166 to 56. and maintain product quality.
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