Improving the Production Quality Processes at Bread SMEs in Jakarta

Abstract

The consumption pattern of the people in Indonesia is experiencing a shift. Consumption patterns that are influenced by socio-cultural factors today make people tend to consume food and drinks that are practical and easy to obtain. This pattern began in 2014 until now, making the percentage of food consumption increase by 2.5% per year. Bread is a finished food whose demand pattern has also increased. Due to the development of the middle-class population, an increase in the income of young people, and society's consumption pattern, which is increasingly shifting to a practical urban consumption pattern. The bread industry in Indonesia is still classified as the small and medium enterprises (SME) sector. Small and medium enterprises (SME) is a business sector with a significant impact on improving the economy in developing countries. The products are distributed to offices that work with bakeries and are sold in stores. This shows that the shop production must work quickly to meet consumer demand in the surrounding area. In fulfilling consumer demand, a production quality control process is required in the workstation to reduce defective products. This study aims to carry out a quality control process to reduce faulty products by using a control chart and the concept of kaizen to control and maintain the production process in bread SMEs so that quality and work effectiveness can be realized.

Analysis of Variables Affecting Customer Satisfaction Using Online Food Purchase Services with Multiple Linear Regression

“…Testing the parameters in the regression model aims to determine whether these parameters have shown a real relationship between the independent variables and the response variables [5]. There are two stages of testing, namely simultaneous (simultaneous) test and partial (individual) test as follows [13]:…”

“…Consumption patterns that are influenced by socio-cultural factors today make people tend to consume food and drinks that are practical and easy to obtain. This has been going on since 2014, when consumption of processed food has continued to increase by 2.5% annually [5]. E-ISSN:2621-4474, ISSN:2621-4458.…”

Quality and sustainability in the production process: A study of bakeries using an integrated multi‐criteria method based on fuzzy AHP and fuzzy TOPSIS

“…At the same time, a study carried out by Rahayu et al. (2021) reported the beneficial evolution of quality through the use of the Kaizen 5S analysis method, together with the commitment and supervision of employees.…”

“…Confirming the above statements, the quality tools are technical, and studies were conducted for the purpose of improving the quality of production processes in organizations and industries, as well as solving certain problems in these processes (Zhao et al., 2021). From this perspective, companies that use quality control mechanisms in their daily operations have greater visibility, customer satisfaction, and employee well‐being, with improved productivity, helping to achieve good results, profitability and, finally, success in the market (Rahayu et al., 2021).…”

“…In relation to bakeries, Durak and Aksu (2021) explained that, through dynamic programming (DP), which is similar to that used by Durak and Aksu (2017), they were able to address failures in a timely manner and provide high-quality solutions to correct defects in a bakery's production line. At the same time, a study carried out by Rahayu et al (2021) reported the beneficial evolution of quality through the use of the Kaizen 5S analysis method, together with the commitment and supervision of employees.…”