Pengaruh Pemberlakuan Standard Operating Procedure terhadap Keberlangsungan Usaha Mikro Kecil Menengah “Windu Sari Putri”
Authors:   School of Business and Economics Universitas Prasetiya Mulya, BSD City Kavling Edutown I.1, Jl. BSD Raya Utama No.1, BSD City, Kec. Pagedangan, Kabupaten Tangerang, Banten 15339, Gunawan Esther Carissa , Permana Lucky ,   School of Business and Economics Universitas Prasetiya Mulya, BSD City Kavling Edutown I.1, Jl. BSD Raya Utama No.1, BSD City, Kec. Pagedangan, Kabupaten Tangerang, Banten 15339, Sukma Dewi Ni Putu Ratna ,   School of Business and Economics Universitas Prasetiya Mulya, BSD City Kavling Edutown I.1, Jl. BSD Raya Utama No.1, BSD City, Kec. Pagedangan, Kabupaten Tangerang, Banten 15339, Arthaprasasta Rivel Andreas ,   School of Business and Economics Universitas Prasetiya Mulya, BSD City Kavling Edutown I.1, Jl. BSD Raya Utama No.1, BSD City, Kec. Pagedangan, Kabupaten Tangerang, Banten 15339, Adisantika Satiananda ,   School of Business and Economics Universitas Prasetiya Mulya, BSD City Kavling Edutown I.1, Jl. BSD Raya Utama No.1, BSD City, Kec. Pagedangan, Kabupaten Tangerang, Banten 15339, Ariyan Glisera Agri ,   School of Business and Economics Universitas Prasetiya Mulya, BSD City Kavling Edutown I.1, Jl. BSD Raya Utama No.1, BSD City, Kec. Pagedangan, Kabupaten Tangerang, Banten 15339
Published: October 2022

This research is based on an observation towards a micro business name “Windu Sari Putri” which produces cistik andjinten and is in a condition in which they are producing in a large volume but is lacking in terms of proper organized system especially in terms of production. This research article is intended to explore the changes after the implementation of standard operating procedures (SOP) as a way to manage the production process, other than the SOP itself some programs is also conducted to rearrange the placements of workstations, manage the hygiene procedures, and replace all the equipments required for production in order to maximize the application of SOP. The proposed SOP controls the production process from the production arrangements, making thedough, rolling and slicing the dough, firing up the firewood, frying the dough, and packaging the finished products. This research article will mainly focus on the implementation of the SOP itself on controlling the internal production process and how it affects the sustainability of the business. This research has found that there is a decrease in the work duration and increase in productivity, alsothe heightened sense of production hygiene.AbstrakPenelitian ini dilatarbelakangi oleh observasi penulis terhadap usaha mikro “Windu Sari Putri” yang memproduksi cistik dan jinten, dan kondisi dimana volume produksinya yang besar namun kurang terorganisir dengan baik di berbagai aspek terutama produksi. Artikel penelitian ini bertujuan untuk menggambarkan perubahan yang terjadi setelah pemberlakuan standard operating procedure (SOP) sebagai sarana pengatur proses produksi, selain SOP beberapa program kerja untuk menata ulang tata letak, prosedur kebersihan, dan mengganti peralatan juga dilaksanakan untuk memaksimalkan pengaplikasian SOP. SOP yang dirumuskan akan mengatur proses produksi dari penyiapan produksi, pembuatan adonan, penggilingan dan pengirisan adonan, pembakaran kayu, penggorengan adonan, dan pengemasan. Penelitian ini hanya akan fokus kepada pemberlakuan SOP dalam mengatur proses produksi internal dalam usaha dan pengaruhnya terhadap keberlangsungan usaha. Capaian dari penelitian ini adalah penurunan durasi produksi dan peningkatan produktivitas dalam proses produksi serta kesadaran yang meningkat terhadap kebersihan produksi