Identifikasi dan Penilaian Resiko pada UMKM Cyr Cake Balikpapan Menggunakan Metode Hazop
DOI:
https://doi.org/10.33541/mr.v6i1.6969Keywords:
Risk management, SMEs, HAZOP, Mitigation, Risk EvaluationAbstract
This research aims to recognize and evaluate the risks faced by UMKM Cyr Cake Balikpapan using Hazard and Operability Study (HAZOP) method. The risk management approach is carried out systematically through identification, analysis, evaluation, and mitigation steps covering operational, financial, marketing, distribution, and licensing aspects. Data was collected through in-depth interviews with business owners, then analyzed using business impact analysis, HAZOP, and risk maps to illustrate the company's risk position. The results showed that the highest risk was the inability to handle large orders due to limited labor and production capacity, which could potentially cause delays and customer dissatisfaction. Other risks with moderate levels include rising raw material prices, intense market competition, delivery delays, and licensing issues. Mitigation recommendations include adding spare labor, diversifying suppliers, developing digital marketing strategies, setting delivery schedules, and fulfilling and updating licensing documents. The implementation of structured risk management is expected to increase the resilience and sustainability of Cyr Cake SMEs in facing market dynamics and maintaining customer trust. This research provides a practical contribution to the risk management of culinary SMEs in Indonesia.
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