Analisis Pemborosan dalam Proses Produksi Roasting Biji Kopi Menggunakan Pendekatan Lean Manufacturing dan Failure Mode and Effects Analysis (FMEA)

Abstract

The roasting process in coffee production is a crucial stage with a significant impact on the final product quality. However, this stage often faces challenges that prevent production outcomes from meeting expected targets. Observations reveal the presence of non-value-added activities that lead to waste in the form of waiting time, overprocessing, and unnecessary motion. These issues result in longer processing times and reduced work efficiency. To address these problems, a systematic approach is needed to thoroughly identify and eliminate waste. Lean Manufacturing is applied to detect non-value-added activities through workflow mapping using Value Stream Mapping, while Failure Mode and Effect Analysis (FMEA) is used to prioritize improvements based on the most impactful potential failures. The integration of these two methods is expected to provide effective process improvement solutions, enhance production efficiency, and support the achievement of sustainable production targets.