Peningkatan Produktivitas dengan Metode Value Stream Mapping di Lini Produksi Kecap AMB 13 mL PT. HAI

Abstract

Maintaining productivity is a main target to be achieved by the majority of companies in Indonesia, one of it was PT . HAI. The method used could be by implementing lean concept and value stream mapping as a measuring tool. The purpose of this study was to identify the process flow in soy sauce production line, describe the current state map, identify waste and determine the best solution, as well as depict the future state map. Results of Current state mapping depiction showed the resulting values of lead time was 132 732 minutes, while the total value added was obtained by 177 420.141 minutes. Tracing the flow of production generated waste materials in excess expenditure on MSA cooking sugar and soy sauce. The use of Kanban systems and resetting the division of labor forklift operator were selected as the best solutions. The depiction of Future state map showed that there were a decrease of 76% in MSA lead time and 0.37 % in overall lead time