Gyozenova Smart Automation Improves Gyoza Production Efficiency and Standardization in a Food Microenterprise

Eddy Rudiyanto; Erwin Komara Mindarta; Marji; Muhammad Idris Effendi; Agus Nurhidayat Purwa Adji; Aditya Fachrul Yuansyah; I Gede Putu Dhilan Widyartha

doi:10.31004/jerkin.v5i1.8026

Authors

Eddy Rudiyanto Universitas Negeri Malang
Erwin Komara Mindarta Universitas Negeri Malang
Marji Universitas Negeri Malang
Muhammad Idris Effendi Universitas Negeri Malang
Agus Nurhidayat Purwa Adji Universitas Negeri Malang
Aditya Fachrul Yuansyah Universitas Negeri Malang
I Gede Putu Dhilan Widyartha Universitas Negeri Malang

DOI:

https://doi.org/10.31004/jerkin.v5i1.8026

Keywords:

food automation, smart manufacturing, food microenterprise, process standardization, gyoza production

Abstract

This study evaluated Gyozenova, an integrated smart automated dumpling production system, for improving productivity, product consistency, hygiene processes, operator capability, and data visibility in an Indonesian food microenterprise. A pragmatic before-after field design assessed machine functionality, production efficiency, product standardization, hygiene compliance, training outcomes, technology acceptance, and operational economics. Stable capacity increased from 300 to 450 dumplings per hour, while batch time decreased from 120 to 80 minutes and labor productivity doubled from 75 to 150 dumplings per worker-hour. Product-weight coefficient of variation decreased from 9.8% to 3.7%, defects fell from 6.7% to 1.6%, and overall conformance reached 98.4%. Direct hand-contact points decreased by 64.3%, hygiene nonconformities by 70.0%, and sanitation-procedure compliance reached 94.0%. The findings showed that appropriately scaled automation was most effective when mechanical integration was combined with standardized procedures, operator training, sanitation discipline, preventive maintenance, and routine digital monitoring for resource-constrained food SMEs under real production conditions.

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