Assistance in Enhancing the Functional Value of the Yellow Tofu Production System through a Value Engineering Approach at UD SDD Kediri
DOI:
https://doi.org/10.33479/jacips.2026.6.1.16-28Keywords:
Combustion System, Layout Efficiency, Micro-Enterprise, Tofu Production, Value EngineeringAbstract
Micro-scale tofu industries often operate using conventional production systems that evolve through habit rather than structured technical planning, leading to inefficiencies in energy use and workflow organization. This Community Service program was conducted at UD SDD Kediri to enhance the functional value of its yellow tofu production system through a value engineering approach. The activity focused on improving the combustion system and facility layout without requiring costly technological replacement. The methodology consisted of situational analysis, functional identification, process mapping, simulation of layout improvement, limited implementation, and evaluation. Initial observations showed a production cycle time of approximately 180 minutes per batch, material movement distance of ±22 meters, and high heat exposure due to an uninsulated traditional furnace. Layout simulation reduced movement distance to ±14 meters and shortened movement time from 25 to 15 minutes, indicating a potential efficiency improvement of around 36% in motion-related activities. Minor adjustments in airflow and heat direction improved combustion stability and reduced direct heat exposure. The findings demonstrate that inefficiencies were primarily associated with weak supporting functions rather than production capacity limitations. The program strengthened both technical configuration and managerial awareness of function–cost relationships, confirming that incremental value engineering interventions provide a feasible pathway for efficiency enhancement in micro-scale food enterprises.
References
Andriani, W., Uta, A., & Asrul. (2024). Analisis pengembangan usaha dagang sembako di Pasar Laino Kota Raha. Business UHO: Jurnal Administrasi Bisnis, 9(1).
Fauziah, S., Rifin, A., & Adhi, A. K. (2020). Produktivitas usaha mikro dan kecil industri makanan di Indonesia. Agriekonomika, 9(2), 157-170. https://doi.org/10.21107/agriekonomika.v9i2.8232
Gala, B. R. D. la, Zirena, P. P., & Arredondo, A. Y. (2020). Product redesigning, cost reduction, component substitution, and their influence in value management in micro and small enterprises. Management Science Letters, 1277-1286. https://doi.org/10.5267/j.msl.2019.11.030
Ismiyati, S., Wulan Ayu, I., Wijayanti, N., & Yani, A. (2025). Analisis kualitatif dinamika pertumbuhan home industry tempe berdasarkan faktor internal dan eksternal di Kecamatan Sumbawa. Jurnal Riset Agri Bisnis dan Manajemen, 1(1), 38-96. https://e-journallppmunsa.ac.id/jram
Kharisma, L. P. I., Miftachurohmah, N., Jannah, U. M., Wahyudi, F., Sepriano, Datya, A. I., & Syamil, A. (2023). Analisis dan perancangan sistem berbasis studi kasus. PT Senpedia Publishing Indonesia. https://doi.org/10.978-623-09-3538-1
Khotimah, H., Aci, T., Febriani, A., & Sopar. (2025). Adaptasi sosial di kawasan industri pesisir pantai Kecamatan Kuala Pesisir. JISOH: Jurnal Ilmu Sosial dan Humaniora, 2(1), 395-403. https://doi.org/10.63822/z5nt0a93
Kobolova, K., Sitek, T., Pospisil, J., Adamec, V., & Berkova, H. (2022). Ecotoxicity of fine and ultrafine particles released from biomass combustion. 239-246. https://doi.org/10.5593/sgem2022V/4.2/s19.30
Materia, V. C., Linnemann, A. R., Smid, E. J., & Schoustra, S. E. (2021). Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship. Food Security, 13(5), 1163-1177. https://doi.org/10.1007/s12571-021-01185-5
Mubarok, A. A., Zaki, A., Ridwan, M., & Sasongko, R. M. (2025). Optimasi lean operations melalui value stream mapping: eliminasi pemborosan pada proses produksi. JABis: Jurnal Administrasi Bisnis, 23(2), 136-156. http://jurnal.upnyk.ac.id/index.php/jiab/index
Ningsih, L. M., Mazancova, J., Hasanudin, U., & Roubik, H. (2024). Energy audits in the tofu industry: an evaluation of energy consumption towards a green and sustainable industry. Environment, Development and Sustainability. https://doi.org/10.1007/s10668-024-05109-z
Ongbali, S. O., Awoyemi, O., Yekini, E. S., & Dirisu, J. (2024). Value engineering: index for cost reduction in the manufacturing environment. 2024 International Conference on Science, Engineering and Business for Driving Sustainable Development Goals, 1-6. https://doi.org/10.1109/SEB4SDG60871.2024.10630262
Polacik, J., Schullerova, B., Pospisil, J., & Adamec, V. (2020). Fine and ultrafine particles formed during biomass combustion in small combustion devices. 548-553. https://doi.org/10.37904/nanocon.2019.8694
Schoustra, S., Materia, V. C., Linnemann, A., & Westerik, N. (2025). Upscaling small-scale fermented food production businesses: improving current practices and supporting women processors. https://doi.org/10.52439/KHYU7351
Suras, M., Darwis, & Semaun, S. (2024). Manajemen keuangan pada pelaku usaha kecil menengah. Moneta: Jurnal Manajemen dan Keuangan Syariah, 2(2), 28-41. https://doi.org/10.35905/moneta.v2i2.9003
Utami, I., Mulyawati, S., & Tajidan, T. (2025). Analysis of the value chain of tofu agroindustry in Masbagik District, East Lombok Regency. International Journal for Multidisciplinary Research, 7(4). https://doi.org/10.36948/ijfmr.2025.v07i04.51052
Valtin, M., Salchow, C., Seel, T., Laidig, D., & Schauer, T. (2017). Modular finger and hand motion capturing system based on inertial and magnetic sensors. Current Directions in Biomedical Engineering, 3(1), 19-23. https://doi.org/10.1515/cdbme-2017-0005
Velasquez, B. D. L. G., Zirena-Bejarano, P. P., & Arredondo, A. Y. (2022). Value management analysis in micro and small enterprises in Peru. In New innovations in economics, business and management (Vol. 10, pp. 1-13). Book Publisher International. https://doi.org/10.9734/bpi/niebm/v10/15972D
Widodo, R. B., Haryasena, A. B., Setiawan, H., Subianto, M., Irawan, P. L. T., Lusiandri, A. Y., Suharso, D. D., Ardiansyah, & Iskandar. (2019). The IMU and bend sensor as a pointing device and click method. Proceedings of the 2019 International Seminar on Intelligent Technology and Its Application, 294-297. https://doi.org/10.1109/ISITIA.2019.8937086
Widodo, R. B., Quita, R. M., Setiawan, R., & Wada, C. (2019). A study of hand-movement gestures to substitute for mouse-cursor placement using an inertial sensor. Journal of Sensors and Sensor Systems. https://doi.org/10.5194/jsss-8-95-2019
Zaka, F., & Haris, A. M. (2025). Analisis proses produksi dan tantangan manajemen usaha tempe di Tenggilis, Surabaya. JPIM: Jurnal Penelitian Ilmiah Multidisipliner, 2(4), 2365-2371.
