Identifikasi Human Error Pada Rantai Pasok UMKM Roti:

Human Error Identification in the Supply Chain SME Bread

Abstract

Kesuksesan usaha mikro kecil menengah dipengaruhi oleh kegiatan-kegiatan supply chain sehingga harus terjalin hubungan baik di dalamnya. Peran manusia sebagai tenaga kerja pada usaha mikro kecil menengah dominan mempengaruhi kualitas produk yang dihasilkan, karena operator memiliki peluang melakukan kesalahan. Penelitian ini bertujuan menganalisis human error pada rantai pasok UMKM makanan di kota Medan dengan adopsi model SCOR (Supply Chain Operations Reference). Metode HEART (Human Error Assessment and Reduction Technique) digunakan untuk mengetahui human error dan tingkat probabilitas human error pada UMKM makanan. Berdasarkan hasil perhitungan nilai assessed effect (AE) diperoleh total AE terbesar pada proses make dengan nilai sebesar 58,69. Human Error Probability (HEP) terbesar terdapat pada proses pengisian adonan dengan varian rasa yang diinginkan oleh konsumen, dengan nilai Human Error Probability (HEP) sebesar 5,282. Dari hasil penelitian dapat menjadi acuan menyusun rencana perbaikan agar human error dapat tereduksi.

The success of micro, small and medium enterprises is influenced by supply chain activities, so there must be a good relationship within it. The role of humans as workers in micro, small and medium businesses predominantly affects the quality of the products produced, because operators have the opportunity to make mistakes. This study aims to analyze human error in the food MSME supply chain in Medan by adopting the SCOR (Supply Chain Operations Reference) model. The HEART (Human Error Assessment and Reduction Technique) method is used to determine human error and the level of human error probability at food MSMEs. Based on the calculation of the assessed effect (AE) value, the largest total AE was obtained in the make process with a value of 58.69. The biggest Human Error Probability (HEP) is in the process of filling the dough with the flavor variants desired by consumers, with a value of Human Error Probability (HEP) of 5.282. From the results of the study can be a reference to draw up plans for improvement so that human error can be reduced.