PENGARUH METODE 5S ( SEIRI, SEITON, SEISO, SEIKETSU DAN SHITSUKE ) TERHADAP KEAMANAN PANGAN (FOOD SAFETY) DI PT SMU
DOI:
https://doi.org/10.22441/indikator.2020.v4i1.004Keywords:
5R, Keamanan Pangan, kontaminasi Fisik, Pengelolaan Area KerjaAbstract
Abstrak: Penelitian ini bertujuan untuk mengetahui dan menjelaskan pengaruh Seiri, Seiton Seiso, Seiketsu, Shitsuke (Metode 5S) terhadap keamanan pangan di PT SMU. Penelitian ini dilakukan dibagian produksi PT SMU yang berlokasi di Citeureup Bogor Indonesia.. Metode penelitian ini menggunakan pendekatan deskriptif kuantitatif, dengan menggunakan lembar observasi untuk pengumpulan data. Data kemudian dianalisis dengan menggunakan software EVIEWS v.10. Metode sampling yang digunakan adalah non probability sampling dengan purposive sampling berdasarkan waktu produksi. Pengumpulan data dilakukan mulai dari 14 Januari sampai 28 Februari 2019. Pengukuran dilakukan 3 kali per hari dari 2 shift waktu produksi. Hasil dari penelitian ini secara deskriptif menunjukkan bahwa penerapan metode 5S menghasilkan area produksi yang lebih rapi dan bersih. Dari hasil analisa data menunujkkan bahwa Seiri, Seiton, Seiso, Seiketsu, Shitsuke atau metode 5S secara simultan berpengaruh positif dan signifikan terhadap keamanan pangan di PT SMU. Secara parsial Seiri, Seiton dan Seiso berpengaruh positif dan signifikan terhadap keamanan pangan. Sedangkan Seiketsu dan Shitsuke tidak berpengaruh signifikan terhadap keamanan pangan di PT SMU.
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