The lean approach is often used by manufacturing companies to increase productivity in the production area. In this case PT P, a manufacturing company that produces refrigerators, faces the same problem on the unloading process in the final assembly area. The unloading process is the operation to move the finished product from the production line and store it in the finished goods warehouse. Operators in the unloading area have tasks to unload finished products from conveyors which are connected directly from the assembly line and placing them on pallets. Due to the refrigerator is quite heavy a forklift has to use to move the full pallet to the finished goods warehouse which is located next to the unloading area. Once finished the forklift returns to the unloading area with the empty pallets and places them in the unloading area, to be refilled by the unloading operator. Based on the data taken, the cycle time in the unloading process was recorded to be varied and the highest was 33 seconds, exceeding the takt time that had been determined on the production line, which was 24 seconds. This means that there is waste that occurs in the unloading area. The long and unstable cycle time in the unloading process makes the production line disrupted because the conveyor often stops and causes productivity to drop. For this reason, it is necessary to analyze and improve the process with the Lean concept by reducing the existing waste, so that the cycle time becomes stable and smaller than the takt time.

LP is one of the pharmaceutical companies located in Serang, Banten. The production of the company is tablets, capsules, and syrup. Problems that occur at PT. LP is a product defect that occurs in capsule filling, especially in capsule A. The purpose of this study is to determine the defective products that occur in capsule A and to find out the proposed improvements that will be made to reduce product defects in capsule A. The research methods used are Statistical Process Control (SPC)  and Fuzzy Failure Mode and Effect Analysis (F-FMEA). The population and samples used were defective capsule A during the production process from March 2022 to May 2023, with sampling techniques through production data, observation and interviews. And the results of research using a check sheet show that the percentage of defects reaches 6%, based on the pareto chart, the priority of improvement that needs to be done is for the dominant type of defect, namely  the dented capsule reject reaches 90%, and on the control chart there are still control points that are outside the UCL and LCL. FMEA calculations, the RPN value of the capsule is dented on the head of the capsule or capsule body reaches 384, and the FRPN value is 6.76.

 
 

Tanara Village as a Coastal Village has a potential source of food that comes from the sea, but the people around Tanara Village are still very low in consuming sea fish directly, therefore a way is needed so that the nutritional intake / nutrition consumed is able to meet the needs of the community's body. In supporting and encouraging nutritional intake, business actors have an important role to play in creating processed fish products made from marine fish with the aim of increasing appetite because they are stimulated by the results of the product variants created. Business actors must have the courage to innovate their product variants. The Lecturer Team and the KKM Group help provide solutions through assistance in terms of strategies to create innovative variants of processed seafood products for business people. This step is carried out through mentoring and training in creating flavor variants, product packaging and marketing. Another thing is that it is hoped that after the service assistance for business actors they can be more prosperous in the economic field.

Gula aren dipromosikan sebagai alternatif yang lebih sehat untuk sukrosa karena mengandung mineral, vitamin, antioksidan, dan memiliki indeks glikemik sangat baik. Produk gula aren yang dihasilkan oleh para pelaku usaha masih bersifat klasik berbentuk padat, dengan melewati proses pencetakan memakai batok/ bamboo. Minimnya pengetahuan dan wawasan memberikan efek tidak beraninya pelaku usaha mengambil langkah untuk membuat produk dan kemasan produk berbeda dari yang lain. Hasilnya produk selama ini belum memiliki nilai tambah ekonomi yang maksimal dirasakan oleh para pelaku usaha. Metode kualitatif dengan teknik purposive sampling digunakan untuk mengumpulkan data melalui wawancara terhadap pelaku usaha yang dianggap mampu mewakili 29 para pelaku usaha yang ada terkait permasalahan yang terjadi. Dengan sentuhan kreatifitas inovasi terhadap produk gula aren original/ asli menjadi varian produk yang beragam akan memberikan nilai tambah yang sangat baik dari penampilan produk, kemasan produk, kandungan nutrisi dan terutama nilai tambah ekonomi karena konsumen tertarik dengan pilihan yang beragam dalam membeli produk gula aren. Dari hasil kegiatan ini para pelaku usaha mendapatkan wawasan dan keilmuan yang lebih baik terutama keberanian melakukan kreatifitas dalam hal inovasi varian produk olahan yang berbasis gula aren.