This is an outdated version published on 2026-06-30. Read the most recent version.

Evaluasi Kapasitas Produksi Dan Identifikasi Kebutuhan Pengembangan Mesin Lemang Berbasis Voice Of Customer

Authors

  • Anggraini Dwi Saputri Universitas Riau
  • Anita Susilawati Universitas Riau
  • Awaludin Martin Universitas Riau
  • Feblil Huda Universitas Riau
  • Dinni Agustina Universitas Riau
  • Yogie Rinaldy Ginting Universitas Riau
  • Herisiswanto Herisiswanto Universitas Riau
  • Annisa Wulan Sari Universitas Riau
  • Dedy Masnur Universitas Riau
  • Putri Nawang Sari Universitas Riau
  • Ari Andriyas Puji Universitas Riau

DOI:

https://doi.org/10.35446/pengabdiankompetif.v5i1.2931

Keywords:

Voice of Customer; Kapasitas Produksi; Analisis Kesenjangan; Mesin Lemang; UMKM

Abstract

The implementation of the Closed Rotary Lemang Baking Machine at Rumah Lemang MSME in Pekanbaru improved burning time efficiency by 50%–62.5% per batch. However, field evaluation revealed a critical capacity gap: machine capacity (10 bamboo/batch) was significantly lower than traditional production capacity (40 bamboo/batch), resulting in lower actual throughput (6–7 bamboo/hour vs. 10–13 bamboo/hour) and reduced daily output (20–30 vs. 40 bamboo). This study analyzed this gap through throughput analysis and identified second-generation machine requirements using Voice of Customer (VoC). Methods included in-depth interviews with the MSME owner, production performance measurement, and comparative gap analysis. VoC results identified an ideal capacity of 50 bamboo/batch, with the owner already planning an independent modification as an indication of active technology adoption. This study recommends an iterative development approach with modular second-generation machine specifications grounded in real user needs.

References

Arifin, A. L., Winarno, U., & Badrudin, A. (2025). Inovasi teknologi guna meningkatkan produktivitas dan daya saing UMKM dalam rangka ketahanan ekonomi. Jurnal Manajemen Dan Kewirausahaan, 17(2), 145–158.

Griffin, A., & Hauser, J. R. (1993). The voice of the customer. Marketing Science, 12(1), 1–27. doi:10.1287/mksc.12.1.1

Rogers, E. M. (2003). Diffusion of innovations (5th ed.). Free Press.

Sindu Arifin, K., Kristanto, D., Prihartanto, A., & Satria Praja, A. (2025). Teknologi otomasi dalam industri makanan: studi kasus optimalisasi mesin pencetak bakso dengan sistem potong berbentuk sendok. KONSTELASI: Konvergensi Teknologi Dan Sistem Informasi, 5(1), 1–14. doi:10.24002/konstelasi.v5i1.11398

Sumiati, R., Adriansyah, A., Leni, D., & Yetri, Y. (2023). Pengabdian kepada masyarakat penyerahan mesin lemang untuk home industri pada usaha lemang tapai barokah. JAPEPAM: Jurnal Pengabdian Masyarakat, 2(1), 9–13.

Sarfiah, S., Atmaja, H., & Verawati, D. (2019). UMKM sebagai pilar membangun ekonomi bangsa. Jurnal REP (Riset Ekonomi Pembangunan), 4(2), 137–146. https://doi.org/10.31002/rep.v4i2.1952

Hidayat, A., Lesmana, S., & Latifah, Z. (2022). Peran UMKM (Usaha, Mikro, Kecil, Menengah) dalam pembangunan ekonomi nasional. Jurnal Inovasi Penelitian, 3(6), 6707–6714. https://doi.org/10.47492/jip.v3i6.2133

Melander, L. (2020). Customer involvement in product development: Using Voice of the Customer for innovation and marketing. Benchmarking: An International Journal, 27(1), 215–231. https://doi.org/10.1108/BIJ-04-2018-0112

Mubarok, A. A., & Sasongko, R. M. (2023). Menerjemahkan Voices of the Customer (VoC) ke dalam inovasi produk melalui Quality Function Deployment (QFD) pada UMKM kuliner. Journal of Economic, Business and Engineering (JEBE), 4(2), 206–221.

Sarpong, N. Y. S., Akowuah, J. O., Amoah, E. A., & Darko, J. O. (2024). Enhancing cassava grater design: A customer-driven approach using AHP, QFD, and TRIZ integration. Heliyon, 10(17), e36167. https://doi.org/10.1016/j.heliyon.2024.e36167

Published

2026-06-30

Versions

Issue

Vol. 5 No. 1 (2026): Jurnal Pengabdian Kompetitif (JPK)

Section

Articles