PENINGKATAN PRODUKTIVITAS IKM PANGAN MELALUI OPTIMALISASI TATA LETAK RUANG PRODUKSI MENGGUNAKAN PENDEKATAN SYSTEMATIC LAYOUT PLANNING (SLP)

Abstract

This community service program aims to enhance the knowledge and practical skills of Small and Medium Enterprises (SMEs) in the food sector in designing efficient, hygienic, and food-safe production layouts. The program was conducted in Padang Panjang, involving 20 SME participants engaged in food and snack production. The implementation methods included interactive training sessions, direct observation, and discussions with a pilot SME (Talas Neti), followed by the development of a proposed facility layout to improve production productivity. The results indicate that participants gained a better understanding of the importance of proper production layout design in supporting operational efficiency and food safety standards. Based on the proposed layout implementation, the total material handling distance during the production process was reduced from 24 meters to 15 meters, representing a decrease of approximately 37.5%. In addition, the transfer time between production processes decreased from an average of 18 minutes to 11 minutes per production cycle. The results also showed an improvement in participants’ understanding of the importance of production layout in supporting operational efficiency and food safety. A total of 88.9% of participants rated the training as very beneficial, while around 70% stated that their current production layout still needed improvement. Overall, the program had a positive impact on increasing the awareness and capability of food SMEs in implementing a more effective and efficient production layout. This activity also served as an initial step toward improving productivity, product quality, and the competitiveness of local SMEs.