Frozen tuna is a perishable product that sensitive to temperature changing, therefore a good cold chain system is needed. As a part of the supply chain, cold chain system aims to maintain the temperature of the product in order to keep its quality from upstream to downstream. There are various problems encounter the cold chain process that effected to the streamline. In consequence, it is important to build a continuous improvement to reduce the risk in the cold chain. The aims of this research are to discover the risk that can be found on the cold chain process, what is the causes, and the connection between both risks and its causes. This matter to develop risk management system on frozen tuna products in Aceh. This research using House of Risk (HOR) method to capture the most critical risk and risk management system is carried out Fuzzy Inference System (FIS) by Mamdani approach. The results of risk evaluation using HOR phase 1 show that there are 2 risks from 20 existing agents and 33 risk events that must be managed with the risk management, namely human errors and temperature during initial handling that is not according to standard.

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This study aimed to carry out the process of controlling postharvest products, namely the fruits processed into juice produced by the Small and Medium Enterprises (SMEs) Nozy Juice in Banda Aceh. The problem faced is that an uncontrolled production process can cause product damage, which can cause losses. The research methodology used is the six sigma method, and the type of data used is secondary data, namely production process data, production quantities, and damage data. The results showed a sigma level of 3.38, which means there is still a need for improvement or control of the product because there are still product defects. There are three types of defects in the production process, namely 61% damaged stickers, 31% damaged seals, and 8% dirty. Sticker damage is the most dominant defect caused by human factors, work methods, and the environment. The corrective action suggestions are designing and establishing SOP, recording the entire production process, increasing supervision, establishing a reward/punishment system, training employees, and conducting evaluations. The results of this study are expected to provide technical and practical contributions for business actors to improve and maintain product quality, satisfaction, productivity, and profit.

This research was conducted on the loading process of manual material handling of cup mineral water activity at PT. PA, Aceh Besar, Indonesia. With samples of 12 transport workers, the observed loading activity includes the position of lifting, walking, and loading. The loading process is done manually from the warehouse into the truck. This work is done continuously by a transport worker with each transported load reaching 48 kilograms. In a one-time loading process, a transport worker performs as many as 33 trips and the timing for each transport loading process is 20 seconds. With the work done continuously and the loads transported are weighty; therefore there are risks of experiencing musculoskeletal disorders by the transport workers. Thus, questionnaires, interviews, and observations were used as instruments to obtain data. Calculations were further conducted to analyze the postures of transport workers by using the Photogrammetric Method. The results show that the moment force calculation at L5/S1 is greatest in the position of lifting the load at 5.756,81 N; meanwhile, the NIOSH provision is 3,400 N for a normal lift limit. Hence, the solutions proposed to this problem are to reduce the load to 24 kilograms/loading and the utilization of the trolley.

Perencanaan produksi merupakan hal yang sangat penting bagi perusahaan, karena dalam proses perencanaan ini akan menentukan jumlah produk yang akan di produksi. Dalam penelitian ini, permasalahan yang terjadi disebabkan karena perusahaan tidak memprediksi fluktuasi permintaan dengan tepat sehingga banyak produk yang dihasilkan mengalami penumpukan.Penumpukan yang terjadi merupakan kerugian karena penggunaan bahan baku yang berlebihan untuk produk yang tidakterjual. Oleh karena itu, pengelolaan bahan baku harus dilakukan dengan tepat. Dalam penelitian ini, metode yang digunakan untuk memprediksi permintaan adalah Winter dan goal programming untuk optimasi bahan baku. Metode Goal programming digunakan karena terdapat lebih dari satu fungsi tujuan dalam permasalahan.Penggunaan metode winter ini menghasilkan jumlah permintaan dengan tingkat akurasi 90% dari roti bandung 4.040 pcs, roti meises 4.149 pcs, roti tawar kupas 3.315 pcs, roti selai 4.095 pcs. Hasil yang diproleh diharapkan mampu memprediksi permintaan secara tepat sehingga penggunaan bahan baku dapat dioptimalkan menggunakan goal programming.   Production planning is a very important key for a company, because production planner will decide the amount of products that will be produced.In this study,the problem occurred is that the company did not predict the exact demand fluctuation therefore there are many amount of products cumulated.This cumulation is also because the used of excessive raw materials for unsold products. Therefore the exact raw material management should be applied.In this study,the method that used to predicting the demand is Winter and Goal programming for the raw material optimization.Goal Programming method is used because there are more than one(fungsi tujuan)in one case.The result of Winter method is the amount of demand with 90% level of accuracy from roti bandung is 4040 pcs,roti meises is 4149 pcs,roti tawar kupas is 3315 pcs,and roti selai is 4095 pcs.The results is expected can be predicted the exact demand therefore the used of raw materials could be optimized using goal programming method.