SYAKHIRA, ANNISA (2023) PENDEKATAN LEAN MANUFACTURING UNTUK MENGURANGI PEMBOROSAN PADA PROSES PRODUKSI DI PABRIK KUE MZA.FOOD. S1 thesis, Fakultas Teknik Universitas Sultan Ageng Tirtayasa.
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Abstract
In the production process of the MZA.Food Cake Factory, there are several activities that cause waste on the 3 existing products such as moving operators from the station to the warehouse and printing products with only one mold. These wasteful activities include non vaue added (NVA) and necessary but non vaue added (NNVA) activities. In this research the product to be researched is based on alternative calculations. The purpose of this study is to determine research products using SAW, calculate the total time of VA, NVA, and NNVA activities, find out the waste contained in research products, and provide recommendations for improvements to reduce waste. Based on the SAW calculation results, bakpia and cremes were selected as research products with a final value of 0.7399 for bakpia and 0.7235 for bakpia. In bakpia, the total time of VA activity is 25573.4 seconds and NNVA activity is 44432.2 seconds. Whereas in cremes, the total time for VA activity was 1,733.8 seconds, NVA activity was 66.8 seconds, and NNVA activity was 626 seconds. Based on the identification of waste, there are 3 types of waste for bakpia products, namely defects, transportation, and delay. Meanwhile, for cream products, there are also 3 wastes, namely defects, motion and transportation. Based on the priority quadrant scale, the priority proposed for improvement for bakpia is that operators can store the raw materials to be used so they don't take them back to the warehouse and operators can store bakpia prints at the printing station so they can be used when printing. Proposed improvements to the cremes, namely the operator can check the frying pan and the operator provides a special place for peeled sweet potatoes.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Pada proses produksi Pabrik Kue MZA.Food, terdapat beberapa aktivitas yang menyebabkan pemborosan pada 3 produk yang ada seperti perpindahan operator dari stasiun menuju gudang dan mencetak produk hanya dengan satu cetakan. Aktivitas pemborosan tersebut meliputi aktivitas non value added (NVA) dan necessary but non vaue added (NNVA). Pada penelitian ini produk yang akan dilakukan penelitian berdasarkan perhitungan alternatif. Tujuan dari penelitian ini yaitu menentukan produk penelitian menggunakan SAW, menghitung waktu total dari aktivitas VA, NVA, dan NNVA, mengetahui pemborosan yang terdapat pada produk penelitian, dan memberikan usulan perbaikan untuk mengurangi pemborosan. Berdasarkan hasil perhitungan SAW, dipilih bakpia dan kremes sebagai produk penelitian dengan nilai akhir bakpia sebesar 0,7399 dan kremes sebesar 0,7235. Pada bakpia, waktu total dari aktivitas VA yaitu 2.5573,4 detik dan aktivitas NNVA ialah 44.432,2 detik. Sedangkan pada kremes, waktu total aktivitas VA yaitu 1.733,8 detik, aktivitas NVA adalah 66,8 detik, dan aktivitas NNVA ialah 626 detik. Berdasarkan hasil identifikasi pemborosan, pada produk bakpia diperoleh sebanyak 3 jenis pemborosan yaitu defect, transportation, dan delay. Sedangkan pada produk kremes juga diperoleh sebanyak 3 pemborosan yaitu defect, motion dan transportation. Berdasarkan skala kuadran prioritas, prioritas usulan perbaikan untuk bakpia yaitu operator dapat menyimpan bahan baku yang akan digunakan agar tidak mengambil kembali ke gudang dan operator dapat menyimpan cetakan bakpia di stasiun pencetakan agar dapat digunakan ketika mencetak. Usulan perbaikan pada kremes yaitu operator dapat melakukan pengecekan pada api penggorengan dan operator menyediakan tempat khusus ubi yang telah dikupas. | |||||||||
| Subjects: | T Technology > TA Engineering (General). Civil engineering (General) T Technology > TS Manufactures |
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| Divisions: | 03-Fakultas Teknik 03-Fakultas Teknik > 26201-Jurusan Teknik Industri |
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| Depositing User: | Annisa Syakhira | |||||||||
| Date Deposited: | 05 Jun 2023 14:33 | |||||||||
| Last Modified: | 05 Jun 2023 14:33 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/25029 |
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