Penerapan SOR dan ROP untuk Meningkatkan Efisiensi dan Keberlanjutan UMKM Kuliner Kedai Bakso Pemuda Spesial Kuah Bening

Hanif Rani Iswari; Sudiyono Sudiyono; Mega Fianita Fadilah; Muhammad Yusuf Bahtiar; Viony Alfiyatu Zahroh; Ayu Wandani Mustika Rahma Ba'its Nur

doi:10.31004/jerkin.v4i2.3308

Authors

Hanif Rani Iswari Universitas Widya Gama Malang
Sudiyono Sudiyono Universitas Widya Gama Malang
Mega Fianita Fadilah Universitas Widya Gama Malang
Muhammad Yusuf Bahtiar Universitas Widya Gama Malang
Viony Alfiyatu Zahroh Universitas Widya Gama Malang
Ayu Wandani Mustika Rahma Ba'its Nur Universitas Widya Gama Malang

DOI:

https://doi.org/10.31004/jerkin.v4i2.3308

Keywords:

Standard Operating Routine, Reoder Point, Culinary MSMEs, Service Quality, Business Sustainability

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan memperkuat sistem manajemen operasional Kedai Bakso Pemuda Spesial Kuah Bening melalui penerapan Standard Operating Routine (SOR) dan Reorder Point (ROP) sebagai instrumen peningkatan profitabilitas, kualitas layanan, dan keberlanjutan usaha. Pendampingan dilaksanakan pada tahun 2025 dengan pendekatan participatory action learning melalui observasi lapangan, wawancara mendalam, dan analisis dokumen operasional. Tahapan kegiatan meliputi: (1) identifikasi permasalahan produksi dan pengendalian bahan baku, (2) perancangan prosedur SOR untuk dua jenis produk—Pentol Halus dan Pentol Kasar—, serta (3) penyusunan sistem ROP berbasis kebutuhan harian, waktu tunggu pasokan, dan stok pengaman. Hasil kegiatan menunjukkan bahwa penerapan SOR meningkatkan konsistensi rasa, tekstur, dan kualitas produk melalui pengendalian waktu serta suhu yang terukur, sedangkan ROP mendukung efisiensi bahan baku dengan menekan pemborosan dan kekurangan stok. Sinergi keduanya berkontribusi terhadap efisiensi proses, pengendalian biaya, dan peningkatan profitabilitas. Dampak positif juga terlihat pada konsistensi kualitas dan ketahanan usaha jangka panjang. Meskipun kegiatan ini masih terbatas pada aspek produksi, hasilnya membuktikan bahwa standarisasi prosedur kerja dan sistem pengendalian persediaan yang terukur dapat menjadi strategi efektif bagi UMKM kuliner untuk meningkatkan kinerja, stabilitas, dan kepuasan pelanggan.

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