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All Journal RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi
Indah Ramadhani
Universitas Negeri Gorontalo
Civil Engineering, Building, Construction & Architecture

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IDENTIFIKASI DAN MINIMASI WASTE PRODUKSI KERIPIK PISANG KEJU MENGGUNAKAN METODE LEAN MANUFACTURING Indah Ramadhani; Abdul Rasyid; Stella Junus
RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi Vol 11 No 2 (2023): RADIAL
Publisher : Universitas Bina Taruna Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37971/radial.v11i2.398

Abstract

This study aims to determine the types of waste in the cheese banana chips production process at Flamboyan UKM and find out how to minimize waste in the production process. This study uses the lean manufacturing method in evaluating the formulation to identify and reduce waste that occurs in Flamboyan UKM. The results of this study are two wastes, namely waiting time where waiting activities occur in the stacking of finished products in the draining process with a time of 247.13 seconds and in the cooling process with a time of 251.77, and waste defects where there are cracked chips, charred chips and packaging processes that are not good , causing the chips to not be crispy. The conclusion of this research is to minimize waste wasting time by adding a spinner machine in the draining process, as well as for the cooling process to minimize waste waiting time for the chips to be separated into several containers. Furthermore, for waste defects, conduct training for employees and carry out product checks or checks. Suggestions for Flamboyan SMEs need training for employees to be more effective in carrying out good work and making continuous improvements in order to get good product results
IDENTIFIKASI DAN MINIMASI WASTE PADA PROSES PRODUKSI KERIPIK PISANG KEJU DENGAN VALUE STREAM MAPPING DAN KAIZEN Abdul Rasyid; Stella Junus; Indah Ramadhani; Hendra Uloli; Hasanuddin Hasanuddin
RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi Vol 11 No 2 (2023): RADIAL
Publisher : Universitas Bina Taruna Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37971/radial.v11i2.409

Abstract

This study aims to determine the types of waste in the cheese banana chips production process at Flamboyan UKM and find out how to minimize waste in the production process. This study uses the lean manufacturing method in evaluating the formulation to identify and reduce waste that occurs in Flamboyan UKM. The results of this study are two wastes, namely waiting time where waiting activities occur in the stacking of finished products in the draining process with a time of 247.13 seconds and in the cooling process with a time of 251.77, and waste defects where there are cracked chips, charred chips and packaging processes that are not good , causing the chips to not be crispy. The conclusion of this research is to minimize waste wasting time by adding a spinner machine in the draining process, as well as for the cooling process to minimize waste waiting time for the chips to be separated into several containers. Furthermore, for waste defects, conduct training for employees and carry out product checks or checks. Suggestions for Flamboyan SMEs need training for employees to be more effective in carrying out good work and making continuous improvements in order to get good product results
Co-Authors Abdul Rasyid Hasanuddin Hendra Uloli Junus, Stella