Mitigasi Risiko Produksi Edamame Crispy (Studi Kasus Pada UMKM Xyz di Kabupaten Jember)

Abstract

UMKM XYZ is a snack food business that produces crispy edamame in Jember. UMKM XYZ experiences various problems in its production process, namely the quality of raw materials, machine damage and damaged products during shipping. The production process carried out by UMKM XYZ has risks that must be controlled, such as risks to raw materials, risks to the process, and risks to the product. Based on this, risk mitigation is necessary. The purpose of this research is to identify risks in the production process of edamame crispy UMKM XYZ and design recommendations for risk handling at UMKM XYZ. Risk identification is carried out using the FMEA method which is used to obtain the highest source of risk in the edamame crispy production process and determination of alternative strategies using the AHP method which is one of the decision-making strategies that uses several variables with a multilevel analysis process. Based on the results of the study, 3 risk factors were obtained, namely raw material, process and product risk factors so that there were 6 sources of risk in crispy edamame production. The results of the analysis using the FMEA method show that there are 3 sources of risk that have an RPN value above the critical value, namely yellow/spotted edamame (15.75), vacuum frying damage (16.62), and the risk of unmet marketing targets (25.5). Risk management strategies selected through the AHP method are the implementation of SOPs for handling HPT (0.381), refreshment training (0.709), and promoting product quality (0.245).