ANALYSIS OF BREAD FILLING PROBLEMS IN RESTU BREAD SMEs USING THE 5W+1H METHOD
Abstract
Bread is a staple food to replace rice. Bread business opportunities in Indonesia can grow rapidly, this can be seen from the increasing number of bakery industries in Indonesia. In West Nusa Tenggara, especially in the Sumbawa district, there are many bread SMEs scattered in several villages in the Sumbawa district, one of which is the Restu Bread MSME. This MSME produces sandwiches. When the bread production process is carried out, there are several defects that often arise, these problems can certainly have an impact and affect the quality of the bread. Therefore, it is necessary to make improvements. The purpose of this research is to identify the types of product defects, to find out the factors that cause bread defects and to get suggestions for improvements to reduce defects in bread products. This research is a qualitative research to analyze the causes of defects in products and seek suggestions for improvements with data collection methods in the form of interviews, observation and documentation. The method used in this study is 5W + 1H to analyze defective products and get improvement efforts. Based on the objectives, the results obtained in this study based on the Pareto diagram, there is 1 type of defect with the highest percentage, namely the bread filling. The disability is caused by 5 factors, namely human, material, method, machine and environment. And the proposed improvements are in the form of steps that must be taken by the UMKM in order to reduce defective products.
