The number of Small and Medium Enterprise (SME) in food processing is increasing. It achieves about 70% from the total businesses established in Indonesia. One of the SME produce wingko, a traditional snack from East Java region which made from coconut, glutinous rice flour, and sugar. The process of making wingko consists of mixing, pouring, baking and packaging that mostly done manually by one or two operators. Through an analysis of the existing condition of the production process, it can be concluded that automation could be achieved with the oven machine, supported by conveyor that utilizes the karakuri kaizen method. This study proposes an integration design of material handling and baking machine that appropriate to be implied in the SME. Furthermore, calculation of indicators to measure the successfulness of the automation implementation is also conducted. The new system performs a significant improvement. This machine reduced the cycle time around 39%, especially in mixing and baking process. The manufacturing lead time is decreased about 55 minutes, while the production capacity is increased to 7 units per hour.

The COVID-19 pandemic impacted the socio-economic sectors since the end of 2019. Indonesian’s Government issued the large-scale social restrictions policy to limit the industrial activities. This study aimed to investigate the difference of the health, safety, and environment (HSE) implementations among Indonesian companies, before and during the disruption risk of COVID-19 pandemic according to the use of personal protective equipment (PPE). It used a random sampling, involved 1,027 workers from various sectors of Indonesian companies. Hypothesis tests used are ANOVA and t-test method. The level of HSE compliance changed quite significantly when the COVID-19 outbreak emerged. The results explained, there is no significant difference in HSE compliance based on company location, company risk level, and position of a respondent in the company. However, there is a significant difference between companies that have a HSE division and a HSE Management System certificate with the company who did not have any. The recommendations of HSE improvement formulated using a Safety Model Canvas and a Focus Group Discussion conducted to convey the jazz scenario in the next normal. This study suggests the priority order for HSE improvement strategy in a company is commitment, responsibility, engagement and involvement, leadership, competence, information and communication, to organizational learning.