Proceedings of Annual Tokyo Business Research Conference
9 - 10 November 2015, Shinjuku Washington Hotel, Tokyo, Japan, ISBN: 978-1-922069-88-7
Analysis Application of 5S Management in Small and Medium
Enterprise (SME) Snacks in Padang, West Sumatera: (Case Study:
SME -Based Snack Foods Tubers)
Lisa Nesti1, Peni Shoffiyati2, Meilizar3, Arfidian Rachman4, M.Arifin5 and Nur Chairun6
Research before about the 5S in general to discuss the implementation of 5S on big
industries, little is discussed research the implementation of 5S in Small medium Enterprise,
while we know that one of the causes of the low quality of the product Small and Medium
Enterprise (SME) is caused by working attitude less good and less structured work
environment and less hygienic. By introducing 5S management will be able to improve the
effectiveness and efficiency in the process. The purpose of this study was to describe the
implementation of 5S is currently at SME based snacks tubers in Padang include aspects
Seiri, Seiton, Seiso, Seiketsu and Shitsuke based analysis of the percentage of the level of
implementation. The research use proportion hypothesis H0: ρ = 51%, H1: ρ <51% if the
hypothesis is rejected H0 result means that the SME is sufficient to apply the 5S aspects of
the business. Questionnaires conducted on SME food tubers of Padang number of 30
samples of SME. The results showed that SME is sufficient to apply each aspect of 5S. A
general description for 59% of SME conducting the necessary allowance for goods or not
(Seiri). 68% of SME placing goods neatly in place (Seiton). Seiso aspect as much as 40% of
SME only conducting labeling of goods. 75% of SME do Seiketsu namely maintenance work
such as cleaning every morning and after work. 70% of SME already implement Shitsuke
that employees are able to change the behavior towards habituation diligent and timely
service.
Keywords: 5S, SME-based snacks tubers
1. Introduction
In the study the authors did previously (Nesti Lisa , 2013) showed that one of the low quality of the
product Small and Medium Enterprise (SME) can be caused by poor work attitude and work
environment that is less structured and less hygienic. It can affect the quality of SME product itself. To
support the work that can be done more easily and more comfortably, one that must be built is a good
work culture. Work culture in the company need to be created and necessary for the development of
the company in the future in the face of challenges in the industrialized world. One to create a
comfortable working atmosphere that is: companies can implement 5S work attitude.
According Michalska, Szewieczek (2007) 5S is a methodology of creating and maintaining wellorganized, clean, effective work and high quality. By introducing 5S rules bring major changes in the
company, for example: the repair process to reduce costs, increase effectiveness and efficiency in
the process, maintenance and repair of engine efficiency, increased safety and reduction of industrial
pollution. 5S method begins each program improvement in a company. This method can be used in
all companies. The result is an effective organization in the workplace. Applying sustain 5S idea of
workers will demand self-discipline compact connected to implement and adhere to the rules of
______________________________________________________________________
1,2,3,5,6
Politeknik ATI Padang, West Sumatera Indonesia.
4
Institut Teknologi Padang, Lisa Nesti, Politeknik ATI Padang, lisa_nesti@yahoo.com, +62081266812876
Proceedings of Annual Tokyo Business Research Conference
9 - 10 November 2015, Shinjuku Washington Hotel, Tokyo, Japan, ISBN: 978-1-922069-88-7
regularity
in
cleaning
and
sorting.
Research on 5S ever conducted by Pratomo (2009) of the Department of Nail Design 5S PT.
Surabaya Wire about is the cleanliness and tidiness in the work area less attention by operators are
still often found their scattered belongings that can cause accidents. 5S method is used to regulate
operators in design work performed 5S is expected to create a working environment that is safe and
comfortable
and
can
achieve
a
high
level
of
discipline.
5S System Design PT. Gunungarta Manunggal (Strong, Tri, 2010) of the warehouse area on this
company common problem, where the goods to be loaded by forklift often pinched by items other so
that the necessary action of demolition before the desired item can designed a system is expected to
overcome
the
problems
that
have
been
experienced
by
the
company.
According to Farris et al (2009) pillar 5 S consisting of sorting (seiri), structuring (Seiton), cleaning
(Seiso), preservation condition stable (Seiketsu), and self-realization will be a habit that is needed to
perform the job well (Shitsuke), 5S provides a methodology for organizing, cleaning, developing, and
maintaining
a
productive
working
environment.
Existing work in general to discuss the implementation of 5S on big industries, little is discussed
research 5S in Small Industries medium by the objective of this study is to describe the
implementation of 5S is currently on SMEs snacks based tubers in Padang include aspects Seiri,
Seiton, Seiso, Seiketsu and Shitsuke based analysis of the percentage of the level of implementation.
The purpose of this study was to describe the implementation of 5S is currently at SME based snacks
tubers in Padang include aspects Seiri, Seiton, Seiso, Seiketsu and Shitsuke based analysis of the
percentage of the level of implementation.
2. Literature Review
According to J. Michalska, Szewieczek D. (2007) modern management in the enterprise is not only a
quality management system based on ISO series 9000: 2000 standards, but the pursuit of continuous
improvement, so this is the philosophy of Total Quality Management. Within the framework of the
implementation of Total Quality Management at the operating level becomes more popular idea
called 5S. 5S method starts each program improvement. It is a tool to assist the analysis of
processes running at the workplace. 5S is a methodology of creating and maintaining well-organized,
clean, high-quality work and high effective. The result is an effective organization in the workplace,
reduction of working environment, the elimination of losses connected with the failure and rest,
improved quality and safety. The philosophy of 5S is rooted in Japan. Name 5S stands for five
Japanese words as: Seiri (sort of), Seiton (set in order), Seiso (shine), Seiketsu (standardization),
Shitsuke (sustain). Osada (2000) suggested the 5 S is a movement that is a determination to hold the
arrangement, cleaning, maintaining steady and maintain the conditions necessary to carry out
customs good job. Method 5 S means that how we condition the workplace in order to be clean, safe,
and comfortable so that our work is not disrupted activity that is ultimately the goal / target to be
achieved can be met. The workplace in question is the place / environment where individuals work,
both in the work area offices, work areas workshop, warehousing area, a work area of production,
Proceedings of Annual Tokyo Business Research Conference
9 - 10 November 2015, Shinjuku Washington Hotel, Tokyo, Japan, ISBN: 978-1-922069-88-7
laboratory
work
area,
the
work
area
landscaping
and
other
supporting
work
area.
While Imai (2001: 219) argues Kaizen Five-Step Plan is a five-step plan is an approach used in
implementing kaizen Japanese companies. 5S movement gained the name of initials Japanese word
that star of the letter S is seiri, Seiton, Seiso, Seiketsu, and Shitsuke as part of the visual
management. Instructions to repeat the steps that are often installed in the workplace to train
employees to be able to comply with the rules applied by the company.
Kaizen event is a mechanism for identifying organizational improvement set of inputs and processes
most powerful factor for development employees in problem solving attitude. These results are used
to develop guidelines for the organization (Jennifer A.Farris a, 2009).
Nesti Lisa (2013) showed that one of the low quality of the product Small and Medium enterprise
(SME) can be caused by poor work attitude and work environment that is less structured and less
hygienic. It can affect the quality of SME product itself. To support the work that can be done more
easily and more comfortably, one that must be built is a good work culture. Work culture in the
company need to be created and necessary for the development of the company in the future in the
face of challenges in the industrialized world. One to create a comfortable working atmosphere that
is:
companies
can
implement
5S
work
attitude.
Putra (2014) analyzed the working principle 5 S in CV Sturdy Unite Plastic Surabaya. Based on
research obtained the application of the principle of working in the company CV Sturdy United
Plastics need to be managed on an ongoing basis so that the company can achieve a success in the
process and the results. Principles of 5S (Seiri, Seiton, Seiso, Seiketsu, Setsuke) is one of the
working principles that originated in Japan and has been widely used in large companies around the
world. This study aims to identify the application of the principles of 5S at every stage of the
production process, the parties involved and analyze the implementation of the 5S principles through
a system approach and structure in CV Sturdy United Plastics. The selected type of research is
qualitative descriptive Etnography methods and techniques of collecting data through observation and
in depth interviews to several employees of the production operations. From interviews and
observations concluded that the implementation of 5S workplace culture in CV Sturdy plastic Unified
still done piecemeal and individuals, but it also has not been sistematic application of 5S and well
structured. In practice the parties involved are still personal in every stage of the production process.
Iskandar et al (2013) conducted a study entitled Analysis of Quality Control product With Application
of Taguchi Method and 5 S (Case Study at UD. Offers arokah Sanggrahan, Condongcatur, Sleman,
Yogyakarta). The research illustrates UD. Offers Barokah in improving the quality and maintain
consumers trutsh, the company has a production system both with process control. This is related to
the production process and production speed. To compete in the market today, the company should
always try to improve efficiency and focus on the minimization of defects and waste from the entire
production process. Where the defective product must be minimized with the effort that must be done
on an on going basis, either by applying the Taguchi method, and application of methods 5S.
Application Taguchi method is intended to find out the composition of raw materials / materials that
provide the best of the most significant influences in the manufacture of paving blocks to get the good
product
quality
using
Signal
to
Noise
Ratio
and
application
5S
method.
Proceedings of Annual Tokyo Business Research Conference
9 - 10 November 2015, Shinjuku Washington Hotel, Tokyo, Japan, ISBN: 978-1-922069-88-7
From the results it can be concluded that: the composition of the cement and sand contributed 34%
and a water factor contributing 33%, with the optimum combination of factors using 1 bucket of
cement composition: 12 buckets of sand, water factor of 5 liters. The use of the Taguchi method can
know the process of making the product quality paving blocks because t-count in value outside of the
critical region t-table, stated that the experimental confirmation better than at the beginning of the
experimental conditions. Further Implementation of 5S + 1H and fishbone diagram in industry UD.
Cheap Barokah a way to make improvements so as to minimize waste.
3. Methodology
The data used are primary and secondary data. The primary data obtained through interviews with
various sources related to research such as business people SME based snacks in the city of
Padang and Padang City Perindag tamben Office. Secondary data were obtained from the literature,
statistical data relevant to the study, among other BPS West Sumatra province, Bapedda West
Sumatra, Padang City Perindagtamben Office, as well as other related agencies.
The study population was IKM food Padang city with a population number as many as 733 SMEs
(Perindagtamben Department of Padang, 2012). While the number of SME-based snacks tubers is
unknown amount. Upon consideration of the researchers took samples from 30 samples. The sample
in this study was determined by using a non-probability sampling technique in which the sample is
selected with the wisdom of a team of researchers based on data SME snacks in Padang were
registered
in
the
Department
of
Perindagtamben
Padang.
The study will be selected variables include aspects that need to be implemented in the
implementation of 5S, namely:
1. Seiri means sorting concise or aiming to select or summarize items.
2. Seiton or neat or arrangement, which means it is smoothed or arrange the necessary goods.
3. Seiso means rehearsal or cleansing targeting the workplace and work equipment that
rehearsal or clean.
4. Seiketsu means to care for or maintain a work environment that is already good.
5. Shitsuke means diligent or cleaning with the aim that each employee used to build self
discipline.
The hypothesis of this study is on SMEs snacks in the city of Padang are applying 5S rules include
aspects
Seiri,
Seiton,
Seiso,
Seiketsu
and
Shitsuke:
H0:
ρ
=
51%
H1:
ρ
<
51%
Wherein if the result is to reject the hypothesis H0 or H1 receiving means at the IKM simply
implement
5S
aspects
of
the
business.
Descriptive analyzes were performed in this study with the results of the questionnaire descriptive
through graphs and tables of results of the measurement of research variables. Questionnaires that
have been designed, further testing validity and reliability. If it is valid and reliable, the questionnaire
can
be
used.
Proceedings of Annual Tokyo Business Research Conference
9 - 10 November 2015, Shinjuku Washington Hotel, Tokyo, Japan, ISBN: 978-1-922069-88-7
As for answering the purpose of the second study, the data processing results of the questionnaire
author using Guttman scale, ie to answer "Yes" is given a score of one, while for an answer "No" is
given a score of zero with the provisions set forth by Sugiyono (2004) on a scale Guttman, provisions
are as follows:
Σ answer “yes“
————————— x 100%
Σquestionnaire answer
0:00
0:25
0:51
0.76
to
0:25
=
No
association
or
low
association
to
0:50
=
Moderately
low
association
(moderately
0.75
=
Moderately
high
association
(moderately
- 1 = High association (strong association) up to
(weak
weak
strong
perfect
association)
association)
association)
association
Based on these criteria, in this study can be explained as follows:
1.
2.
3.
4.
0% - 25%, meaning the perpetrators of SMEs do not apply the 5S in its business units.
26% - 50%, meaning less 5S IKM actors in the business unit.
51% - 75%, meaning the perpetrators of SMEs simply apply the 5S in its business units.
76% - 100%, meaning the perpetrators of SMEs so applying 5S in its business units.
According Harinaldi (2005) hypothesis test on the percentage carried out in accordance with the
general procedure of hypothesis testing. Which in this study is used α = 5% and used ZTable = 1.64
and
Z
count
with
the
following
formula:
where to find
Z Hit 
 
  PH 0

PH 0 (100  PH 0 )
n
then the decision rule is to reject H0 or accept H1 if Z count < -1.64.
The steps detailed measurement on every aspect of 5S is as follows:
1. Cummulatif answer a questionnaire that was distributed to the SME respondents per number
of respondents per question per aspect of 5S. Where questions are answered "Yes" was given
a "score 1" and questions answered "No" was given a "score 0". Furthermore summing the
scores to obtain a percentage score that answers yes and the answer is not per number of
respondents per question per aspect of 5S. So it appears the total percentage of the answers
"yes" to each respondent on each aspect.
2. Next collect back the percentage of "Yes" responses per respondent on each aspect. Then
add up the percentage of "Yes" for each aspect was further divided by the number of
respondents to obtain a weighted score. The weighted scores obtained are the benchmark
scale Gutman in this study.
3. Next to proceed with the proportion of test scores weighted enter into the formula wherein Z
calculate the weighted score is an average of the sample (percentage of samples).
Proceedings of Annual Tokyo Business Research Conference
9 - 10 November 2015, Shinjuku Washington Hotel, Tokyo, Japan, ISBN: 978-1-922069-88-7
4. Discussion
4.1.
Test Validity and Reliability
From the results of testing the validity of a grain of questionnaires showed that for some of the
questions that are not valid, namely on the questions Aspect Seito (B3) and the questions Seiketsu
(D2). After the questions tested the validity then the next test questionnaires reliability. Results
showed that test the reliability of each aspect of 5S has been quite reliable.
4.2 Analysis of Implementation of 5S
In general, the implementation of 5 S at IKM-based snacks tubers in Padang is fairly applied. Where it
is based on the proportion and scale Gutman test conducted on SME respondents. The overall
results of the analysis of the level of implementation of 5 S at IKM-based snacks tubers in Padang
can
be
seen
in
Table
1.
Table 1. Application Level 5 S At SME-Based Snack Foods Tubers with
Proportion and Scale Test Results Gutman
Aspect of 5S
Z count
Proporsion Skor
weighted
count
result (Z table =-1,64) result
of
Gutman description
scale(%)
Seiri
0,87
58,96
simply apply
Seiton
1,81
67,50
simply apply
Seiso
-1,21
40,00
simply apply
Seiketsu
2,59
74,67
simply apply
Shitsuke
2,03
69,52
simply apply
4.2.1. Analisis Level Implementation Aspects 5S in Seiri
Seiri 5S implementation is the first step, namely sorting of goods that are useful and useless. The
principle is useful goods to be stored, wastes will be disposed of. Steps that mark the items that are
not useful with a red label to be easily distinguished from the goods that are still useful. Goods with a
Proceedings of Annual Tokyo Business Research Conference
9 - 10 November 2015, Shinjuku Washington Hotel, Tokyo, Japan, ISBN: 978-1-922069-88-7
red label and then removed from the workplace. The more slender the workplace of goods that are
not needed, the more efficient the workplace. 59% of SME have done it based on the proportion of
tests conducted showed that the Zcount on seiri aspect is greater than Ztable is equal to 0.87. It
means that the SME-based snacks tubers in Padang simply apply the 5S in the seiri aspects.
4.2.2. Analisis Level Implementation Aspects 5S on Seiton
Seiton is the second step after sorting, namely: the arrangement of useful items to be easily
searchable, and secure, and given indications. In this second step is putting useful items in a neat
and orderly then given an indication or explanation about the place, name of goods, and how many of
the goods that will be used when the goods are easily and quickly accessible. Seiton reducing waste
in the form of movement to and fro looking for items. 68% of SME have done it based on the
proportion of tests conducted showed that the second hypothesis Zcount on aspects of employees is
greater than Ztable that is equal to 1.81. It means that the SME-based snacks tubers in Padang is
sufficient
to
apply
the
5S
in
the
Seiton
aspects.
4.2.3. Analysis of Implementation of 5S on Aspects Seiso
Seiso is the third step after the arrangement, namely cleansing goods that have been laid out neatly
so as not dirty, including the workplace and the environment and the machine, whether the machine
breakdown and in the framework of the program of preventive maintenance (PM). As much as
possible the workplace be made clean and shining like the exhibition hall so that a healthy and
comfortable working environment so as to prevent motivation down due to a workplace that is dirty
and messy. A total of 40% of SMEs have done it. Based on the proportion of tests conducted
showed that the second hypothesis Zcount on Seiso aspect is greater than Ztable that is equal to 1.21. It means that the SME-based snacks tubers in Padang is sufficient to apply the 5S in the Seiso
aspects.
As explained activities Seiso, based on the results of questionnaires on SME respondents less than
50 percent of SMEs are already conducting Seiso form of the activities of the labeling of the goods /
equipment that cannot be repaired immediately and can be rectified immediately, and the activities
make a list of equipment will be used, as well as the forms to record the faulty equipment cannot be
repaired and equipment were damaged but can be repaired.
4.2.4. Analisis Level Implementation Aspects 5S on Seiketsu
Based on the results of questionnaires on SME respondents less than 28 percent of SME are already
conducting Seiketsu form of activity imposition of a duty of care workplaces and equipment
individually, the items that are not required are still in the workplace IKM, equipment that is not used
can be immediately taken, the activities cleaning every morning and every day after work. 75% of
Proceedings of Annual Tokyo Business Research Conference
9 - 10 November 2015, Shinjuku Washington Hotel, Tokyo, Japan, ISBN: 978-1-922069-88-7
SME do Seiketsu. Based on the proportion of tests conducted showed that the second hypothesis Z
count on Seiketsu aspect is larger than that of 2.59 Ztable. It means that the SME-based snacks
tubers
in
Padang
simply
apply
the
5S
in
the
Seiketsu
aspects.
The implementation of 5S on Seiketsu aspects of the SME respondents are generally fairly
implemented. Based on the results of questionnaires on SME respondents 74.67% percent of SME
are already conducting such activities Seiketsu imposition of a duty of care workplaces and
equipment individually, the items that are not required are still in the workplace IKM, equipment that is
not used can be immediately taken, the cleaning activities every morning and every day after work.
4.2.5.Analisis Level Implementation Aspects 5S on Shitsuke
Shitsuke is the last step, ie self realization will work ethic: discipline against the standards, mutual
respect, shame abuses, happy to make improvements. In accordance with the understanding step
Shitsuke, based on the results of questionnaires on SME respondents less than 27 percent of SMEs
are already conducting Shitsuke such employees are able to change the behavior towards controlled
habituation diligent, employees are sure to avoid waste, the working environment and K3 supports,
the activities maintenance of the machine well, the possibility of avoiding the defective product, the
service has been timely, and had no complaints / complaints from customers. 70% of SMEs already
implement
Shitsuke
Based on the proportion of tests conducted showed that the second hypothesis Zcount on Shitsuke
aspect is greater than ZTable that is equal to 2.03. It means that the SME-based snacks tubers in
Padang simply apply the 5S in the Shitsuke aspects.The implementation of 5S on Shitsuke aspects of
the SME respondents are generally fairly implemented. Based on the results of questionnaires on
SME respondents less than 69.52% percent of SMEs are already conducting employee Shitsuke be
able to change the behavior of a controlled direction habituation diligent, employees are sure to avoid
waste, the working environment and K3 supports, the machine well maintenance activities, the
possibility of avoiding the defective product, the service has been timely, and had no complaints /
complaints from customer.
5. Conclusion
From the discussion that has been described above, it can be concluded:
In improving the quality, there are always many ways and tools that can be used, this method is not
only used for industrial quality but also the quality of the workplace environment. From observation to
some SME-based snacks tubers in Padang where the characteristics of an average 5S
implementation
is
still
not
implemented
optimally.
Seiri the principle is useful goods to be stored, wastes will be disposed of by marking items that are
Proceedings of Annual Tokyo Business Research Conference
9 - 10 November 2015, Shinjuku Washington Hotel, Tokyo, Japan, ISBN: 978-1-922069-88-7
not useful with a red label. As many as 59% of SMEs have done it. Seiton an arrangement of useful
items to be easily searchable, and secure, and given an indication by putting useful items in a neat
and orderly then given an indication or explanation about the place, name of goods, and how many of
the goods so that when you want to use the item is easy and quickly accessible. As many as 68% of
SMEs have done it. Seiso namely cleansing goods that have been laid out neatly so as not dirty,
including the workplace and the environment and the machine, whether the machine breakdown and
in the framework of the program of preventive maintenance. As much as possible the workplace be
made clean and shining like the exhibition hall so that a healthy and comfortable working environment
so as to prevent motivation down due to a workplace that is dirty and messy. A total of 40% of SME
have
done
it.
Less than 28 percent of SME are already conducting Seiketsu form of activity imposition of a duty of
care workplaces and equipment individually, the items that are not required are still in the workplace
IKM, equipment that is not used can be immediately taken, the activities of cleaning every morning
and
every
after
work.
75%
of
SMEs
do
Seiketsu
Shitsuke self-realization will work ethic: discipline against the standards, mutual respect, shame
abuses, happy to make improvements. A total of 70% of SMEs already implement Shitsuke
In the second hypothesis Zcount on seiri aspect, Seiton, Seiso, Seiketsu, and Shitsuke is greater than
ZTable it means that the SME-based snacks tubers in Padang simply apply each aspect of the 5S.
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