During 2015-2018, Micro and Small and Medium Enterprises (MSMEs) entrepreneurs are faced with complex and multidimensional business problems influenced by internal and external factors. they are faced with problems that are classified into 5 main problems: marketing, finance, product legality, human resources, and packaging. The limited number of workers also affects business performance, where the average number of operators is 1-3 people per MSME, so steps are needed to maintain business performance namely through business assistance by outsiders. The purpose of this research is to produce a new system in the form of a continuous business assistance model involving 5 elements Penta helix: government, academia, business, community, and business assistants. The method used is a case study, a literature study based on gap analysis of previous research. The results obtained from this study are a new system in the form of a sustainable assistance model with 23 key performance indicators from 5 aspects of business based on a Performance Management System. In the future with this system, it is expected that Indonesian MSMEs have business resilience and sustainability.

3) *Penulis Koresponden ABSTRAK Dalam makanan sehari-hari yang kita makan selain ada protein, vitamin, juga diperlukan kebutuhan hewani. Kebutuhan hewani yang kita perlukan adalah daging sapi. Pengolahan daging sapi mempunyai beberapa macam kegiatan, diantaranya proses pemotongan daging, pemotongan jeroan babat sapi, perebusan babat dapi, pembersihan babat sapi, penimbangan kemudian proses yang terakhir pendistribusian kepada konsumen. Pada wawancara yang dilakukan kepada pekerja dipengolahan daging sapi didapatkan hasil bahwa salah satu proses yang paling melelahkan serta membuat tangan sakit. Pada pencucian dan pembersihan kotoran menggunakan alat pisau ini memerlukan waktu yang cukup lama sehingga tangan pekerja kadang terluka dan tangan merasakan capek atau pegal pegal. Subjek yang diukur untuk memperoleh data pengukuran antropometri adalah pekerja yang berhubungan pengolahan dan pembersihan jeroan babat sapi di pasar Wonodri Semarang sebanyak 30 orang. Data antropometri yang digunakan adalah Tebal Telapak Tangan Sampai Ibu Jari, Lebar Telapak Tangan, Panjang Telapak Tangan. Dari hasil kuesioner Nordic Body Map semua pekerja sejumlah 30 orang merasakan sakit pada pergelangan tangan kanan dan sakit pada tangan kanan. Dengan alat sikat pembersih babat sapi yang baru, tidak melukai tangan pekerja serta mengurangi rasa sakit dan pegal pegal pada bagian pergelangan tangan kanan dan tangan kanan. Waktu pembersihan babat sapi lebih cepat dan lebih efisien dibandingkan dengan alat sebelumnya. Pedagang babat sapi di pasar Wonodri dapat mengurangi waktu produksi dan serta meningkatkan kenyamanan pekerja dalam membersihkan babat sapi.

Industri rumah tangga X berdiri sejak tahun 2011, memproduksi tempe kemasan plastik. Terletak di Kecamatan Gayamsari, Kota Semarang. Dengan kondisi tempat produksi yang sederhana, salah satu permasalahan adalah kondisi tata letak tempat bahan baku yang jauh untuk menuju tempat awal produksi. Kondisi demikian akan mengakibatkan proses material handling produksi menjadi lama. Berdasarkan masalah tersebut perlu dilakukan perancangan ulang tata letak produksi. Tujuan penelitian ini untuk mengetahui biaya pemindahan material serta biaya pemindahan optimal untuk usulan tata letak baru. Perencanaan ulang tata letak produksi industry rumah tangga X, dengan menganalisis tata letak awal, data aliran barang pada aliran produksi menggunakan metode From To Chart. Jarak perpindahan lantai produksi, jumlah bagian pada lantai produksi dan jumlah asumsi biaya pemindahan bahan. Analisa tersebut berguna untuk mengetahui biaya pemindahan bahan dan jarak pada pemindahan bahan yang ada. Pembuatan usulan tata letak menggunakan metode Activity Relationship Chart untuk mengetahui hubungan kedekatan antar bagian. Hasil pengolahan menggunakan metode From To Chart, jarak tata letak awal perpindahan jarak sebesar 1791,35 m/hari jumlah kedelai yang direbus sebanyak 720 kg dalam sekali produksi, Biaya pemindahan sebesar Rp 379,34 permeter. Biaya perpindahan material Rp 681.558,68 perhari dan Rp 17.720.525,68 perbulan. Setelah tata letak fasilitsa produksi, mengalami penurunan jarak 1332,81 m/hari dengan biaya meterial sebesar Rp 673.844,50 perhari dan Rp 17.519.957 perbulan untuk sekali proses produksi, atau mengalami penurunan sebesar 0,57% perbulan dari jumlah biaya pemindahan bahan tata letak usulan.

The SN Multi-Business Cooperative (KSU) was founded in 2011 in Semarang Regency. This cooperative operates in the storage of pure cow's milk with a total of around 300 milk farmers located around the cooperative. The problem that often arises is the dependency on receiving milk by the milk factory. Milk that has been sent to the dairy factory can be rejected by the milk factory for various reasons. In the field of marketing, KSU SN established a business entity with the name CV MSN which is located on Jalan Tirto Agung, Semarang. Product delivery logistics activities have so far been carried out with four-wheeled vehicles and using two-wheeled vehicles. To transport milk, each driver uses a bag or styrofoam which is used to transport milk products. Apart from being impractical, the transport process is messy, and the milk temperature cannot be maintained. To overcome this problem, milk transport boxes are designed to be able to transport milk more effectively, maintain product temperature, be ergonomic and increase the capacity of milk that can be distributed because previously they used boxes made of cork or styrofoam. This motorbike will be equipped with a milk storage device in the form of a detachable cooler box or a portable cool box. In this design the anthropometry or body dimensions used are the forward span with the 50th percentile so that all workers can use this tool. with the portable tolbox design, increasing the duration of milk storage time from 8 hours to 24 hours so that marketing and sales departments can take longer to distribute milk products and distribute more capacity

Companies that can meet the needs and desires of their consumers will usually be much more competitive compared to others, especially companies that can exceed the needs and desires of these consumers (Besterfield, 1999: 89). Rumah Soap is one of the UMKM that produces various kinds of liquid soap, including dishwash (dishwashing soap), liquid detergent, hand soap, shampoo, body foam, etc. The problem to be discussed in this research is how to design the needs and technical characteristics of consumers on liquid soap products. The objectives to be achieved are to identify the needs and technical characteristics of liquid soap products based on the HOQ, as well as to design liquid soap products that meet the needs of the community. The house of quality or also known as the House of Quality (HOQ) is the first stage in the application of the QFD methodology. The stages in the HOQ begin with identifying consumer needs and wants by determining Voice Of Customer (VOC), making a planning matrix, determining the level of customers in the competition, determining technical description (Voice Of Engineer), making a technical response matrix, determining the relationship between the attributes of needs and characteristics. technical (Inter Relation matrix), create a technical correlation matrix (draw a map of the interdependence and interrelationships between technical characters, company/organizational difficulties, technical benchmarks, create a target matrix. Consumers want 12 variables of need for laundry detergent which are dominated by needs in the category of product design and quality product characteristics. The QFD design shows detergent products, with the characteristic of "change in raw materials" as a priority technical characteristic that can improve the quality of laundry detergent with a Relative Importance Level (TKR) of 31.827%. To improve the quality of laundry detergent products, Rumah Soap UMKM should pay attention to the following proposals to produce laundry detergent