Abstract:

SMEs Gudeg Bu Hj. Ahmad is one of the SMEs engaged in culinary, where effectiveness and efficiency is one of the important things and affect the condition of SMEs. Minimizing waste in the production process is one of the goals of a company. Lean is a method that can minimize waste in the production process. In this study the method used to minimize waste in the production process in SMEs Gudeg Bu Hj. Ahmad uses several tools in Value Stream Analysis Tools (VALSAT), such as Process Activity Mapping (PAM), Value Stream Mapping (VSM), Supply Chain Response Matrix (SCRM), and Demand Amplification Mapping (DAM). The results of this study indicate that in the production process gudeg in SMEs Gudeg Bu Hj. Ahmad there are 28 value added activities and 25 necessary non value added activities. Then it was found that the most priority waste was waste of waiting for chicken raw materials. The way to overcome this is by identifying the demand trend plus the modification of active coordination between the cooking section (in the kitchen), the presenter gudeg (front), and the owner as the ordering to the supplier. The last way if there is no suitable method is to increase the number of reserve suppliers for chicken raw materials.