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Failure Mode and Effect Analysis (FMEA) Application for Safety Risk Assessment Design of “X” Bakery

Unnes Journal of Public Health · Vol. 8 No. 1 (2019) · hlm. 38–44

DOI
10.15294/ujph.v8i1.22534
ISSN
2548-7604, 2252-6781
Terbit
2019-01-31
Penerbit
Universitas Negeri Semarang (UNNES) in cooperation with Association of Indonesian Public Health Experts (Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI))
Bahasa
eng

Abstrak

ABSTRACT Companies in the food sector have 8 production process lines including: receiving raw materials, storing, making dough, baking, frying, cooling, packaging, and distributing. Potential hazards can include: slipping, stuck in a mixer machine, crushed in a dough press machine, crushed in a packing machine, head hit by an elevator, short circuit, fire, explosion, leak, hot oil splash, the potential danger of ergonomics, heat stress, and respiratory disorders. This study aimed to design a risk assessment to minimize the incidence of workplace accidents. This type of research is research and development with a semi-quantitative approach. The informants were determined as many as 2 people with a purposive sampling technique. The research instrument used observation sheets, interview sheets, and FMEA worksheets. Product design is validated by an expert team. The results show 23 potential hazards in 8 production processes. The highest hazard potential is slip (RPN = 140) and the lowest is explosion (RPN = 10). So that it requires administrative control, engineering, inspection, repairs to electrical installations and gas pipes, and using personal protective equipment. ABSTRAK Perusahaan di bidang makanan terdapat 8 alur proses produksi antara lain: Penerimaan bahan baku, penyimpanan, pembuatan adonan, pemanggangan, penggorengan, pendinginan, pengemasan, dan pendistribusian. Potensi bahaya dapat berupa: terpeleset, terjepit mesin mixer, terjepit mesin penggiling, terjepit mesin packing, kepala terbentur lift, arus pendek listrik, kebakaran, ledakan, kebocoran, percikan minyak panas,bahaya ergonomi, heat stress, dan gangguan saluran pernapasan. Penelitian ini bertujuan untuk membuat perancangan penilaian risiko untuk meminimalisir kejadian kecelakaan kerja. Jenis penelitian ini adalah research and develompent dengan pendekatan semi kuantitatif. Informan yang ditetapkan sebanyak 2 orang dengan teknik purposive sampling. Instrumen penelitian menggunakan lembar observasi, lembar wawancara, dan FMEA worksheet. Desain produk dilakukan validasi oleh tim pakar. Hasil menunjukkan 23 potensi bahaya tersebar di 8 proses produksi. Potensi bahaya tertinggi adalah terpeleset (RPN=140) dan terendah adalah ledakan (RPN=10). Sehingga diperlukan pengendalian administratif, rekayasa teknik, inspeksi secara ruitn, perbaikan terhadap instalasi listrik dan pipa gas, serta menggunakan alat pelindung diri. Kata Kunci: Failure Mode and Effect Analysis (FMEA), Potensi Bahaya, Penilaian Risiko.

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  • State University of Semarang
  • Universitas Halu Oleo
  • Cenderawasih University
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Rekan penulisOrganisasiArtikel bersama
Anik Setyo WahyuningsihState University of Semarang9
Ummi Nur Laila SulistyaniState University of Semarang6
Risa Anggita PutriState University of Semarang4
Widya Hary CahyatiState University of Semarang4
Ayu Fadilah WahidState University of Semarang3
Hanif Satria FebrianandaState University of Semarang3
Aza Putri AnisaState University of Semarang3
Lutfi MuzaqiState University of Semarang3
Rafidha Nur AlifahState University of Semarang3
Della Rizky FitrianaState University of Semarang3
Laura Marulia SubrotoState University of Semarang2
Fitra Aulia RahmaState University of Semarang2
Alfiana Ainun NisaState University of Semarang2
Luvi Lia NursucilowatiState University of Semarang2
Yuliati YuliatiState University of Semarang2
Sofwan IndarjoState University of Semarang2
Efa NugrohoState University of Semarang2
Bambang Budi RaharjoState University of Semarang2
Herry KoesyantoState University of Semarang2
Sugiharto SugihartoState University of Semarang2
RAMLY RAMLYUniversitas Halu Oleo1
Sabrin SabrinAfiliasi tidak diketahui1
Yusuf BungkangCenderawasih University1
Anik Setyo WahyuningsihState University of Semarang1
Fitri IndrawatiState University of Semarang1
Al Asyhar Aahyu AzadyState University of Semarang1
Sri Ratna RahayuState University of Semarang1
Rizky Dwi PrasetyoState University of Semarang1
Hasna AlyarizqinaState University of Semarang1
Silfadhilla Ananda PrasetyoState University of Semarang1
Muhammad Zulfikar ArdiansyahState University of Semarang1
Viona Mona Indriany KorwaState University of Semarang1
Rizal Adi NugrohoAfiliasi tidak diketahui1
Arum SiwiendrayantiState University of Semarang1
Ervando Tommy Al-HanifState University of Semarang1
Liftiah LiftiahState University of Semarang1
Imam Santosa Ciptaning Wahyu W3State University of Semarang1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/sju/index.php/ujph/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 6 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Failure Mode and Effect Analysis (FMEA) Application for Safety Risk Assessment Design of “X” Bakery</dc:title>
	<dc:creator>Ramadhan, Rizky Fajri</dc:creator>
	<dc:creator>Widowati, Evi</dc:creator>
	<dc:creator>Mardiana, Mardiana</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT
Companies in the food sector have 8 production process lines including: receiving raw materials, storing, making dough, baking, frying, cooling, packaging, and distributing. Potential hazards can include: slipping, stuck in a mixer machine, crushed in a dough press machine, crushed in a packing machine, head hit by an elevator, short circuit, fire, explosion, leak, hot oil splash, the potential danger of ergonomics, heat stress, and respiratory disorders. This study aimed to design a risk assessment to minimize the incidence of workplace accidents. This type of research is research and development with a semi-quantitative approach. The informants were determined as many as 2 people with a purposive sampling technique. The research instrument used observation sheets, interview sheets, and FMEA worksheets. Product design is validated by an expert team. The results show 23 potential hazards in 8 production processes. The highest hazard potential is slip (RPN = 140) and the lowest is explosion (RPN = 10). So that it requires administrative control, engineering, inspection, repairs to electrical installations and gas pipes, and using personal protective equipment.
&amp;nbsp;
ABSTRAK
Perusahaan di bidang makanan terdapat 8 alur proses produksi antara lain: Penerimaan bahan baku, penyimpanan, pembuatan adonan, pemanggangan, penggorengan, pendinginan, pengemasan, dan pendistribusian. Potensi bahaya dapat berupa: terpeleset, terjepit mesin mixer, terjepit mesin penggiling, terjepit mesin packing, kepala terbentur lift, arus pendek listrik, kebakaran, ledakan, kebocoran, percikan minyak panas,bahaya ergonomi, heat stress, dan gangguan saluran pernapasan. Penelitian ini bertujuan untuk membuat perancangan penilaian risiko untuk meminimalisir kejadian kecelakaan kerja. Jenis penelitian ini adalah research and develompent dengan pendekatan semi kuantitatif. Informan yang ditetapkan sebanyak 2 orang dengan teknik purposive sampling. Instrumen penelitian menggunakan lembar observasi, lembar wawancara, dan FMEA worksheet. Desain produk dilakukan validasi oleh tim pakar. Hasil menunjukkan&amp;nbsp; 23 potensi bahaya tersebar di 8 proses produksi. Potensi bahaya tertinggi adalah terpeleset (RPN=140) dan terendah adalah ledakan (RPN=10). Sehingga diperlukan pengendalian administratif, rekayasa teknik, inspeksi secara ruitn, perbaikan terhadap instalasi listrik dan pipa gas, serta menggunakan alat pelindung diri.
Kata Kunci&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; : Failure Mode and Effect Analysis (FMEA), Potensi Bahaya, Penilaian Risiko.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Negeri Semarang (UNNES) in cooperation with Association of Indonesian Public Health Experts (Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI))</dc:publisher>
	<dc:date>2019-01-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/sju/ujph/article/view/22534</dc:identifier>
	<dc:identifier>10.15294/ujph.v8i1.22534</dc:identifier>
	<dc:source xml:lang="en-US">Unnes Journal of Public Health; Vol 8 No 1 (2019): Unnes Journal of Public Health; 38-44</dc:source>
	<dc:source>2548-7604</dc:source>
	<dc:source>2252-6781</dc:source>
	<dc:source>10.15294/ujph.v8i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/sju/ujph/article/view/22534/13369</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Unnes Journal of Public Health</dc:rights>
</oai_dc:dc>