Analisis dan perbaikan sistem kerja berdasarkan metode studi gerak dan waktu pada proses produksi biskuit long stick

Abstract

Every company want to increase their productivity. To achieve high productivity required special attention to effectiveness and efficiency of work accomplished. For that reason there is a need for analysis working movement and labor time required for one cycle of proccess. Time required to perform a proccess at the beginning and the end of a shift is different, related to decrement of labor’s motivation and stamina due to fatigue. Fatigue can be caused by working conditions, work capacity of workers, and others. Standard time is a “factor looseness and the adjustment factor is summed with the cycle time”. Standard time for the proccess of preparation of raw flour is 112.68 seconds, while the standard time for the packaging process is 90.74 seconds. Productivity can be calculated by dividing the output of that day with the number of workers and duration to accomplish one proccess, was obtained from the calculation of productivity of each workers in the process of preparation of wheat flour is 400 kilogram/hour, while the packaging productivity of each workers is 3.76 cartons/hour.