Perancangan Perbaikan Tata Letak Lini Produksi Bakery dan Breadcrumb di PT LeGitt Boga Mandiri

Abstract

Perkembangan industri pengolahan makanan memberikan dampak positif bagi produsen bahan dasar seperti breadcrumb dan produk bakery. Permintaan akan kedua produk berkualitas tersebut semakin meningkat. PT LeGitt Boga Mandiri sebagai salah satu produsen breadcrumb dan bakery mengalami tantangan dalam upaya peningkatan efisiensinya. Permasalahan tersebut berupa aliran material yang semrawut dan bolak-balik, potensi kontaminasi silang antar lini, serta penempatan bahan kemasan di warehouse finish good. Penelitian ini bertujuan merancang ulang tata letak lini produksi di PT LeGitt Boga Mandiri untuk mengatasi permasalahan tersebut. Hasil perancangan ulang menunjukkan, masalah teratasi dengan aliran material yang lebih lancar serta potensi pemborosan produk berkurang. Perbaikan tata letak ini juga memberikan pengaruh berupa peningkatan efisiensi yang ditunjukkan oleh penurunan rata-rata jarak tempuh material sebesar 20,24%.

The development of the food processing industry has a positive impact on manufacturers of basic ingredients such as breadcrumbs and bakery products. The demand for both quality products is increasing. PT LeGitt Boga Mandiri as one of the breadcrumb and bakery manufacturers experienced challenges in an effort to increase its efficiency. These problems include chaotic and back-and-forth material flow, potential cross-contamination between lines, and product wastage due to dropped dough. This study aims to redesign the layout of the production line at PT LeGitt Boga Mandiri to overcome these problems. The results of the redesign show that the problems are resolved with smoother material flow and reduced potential for product wastage. This layout improvement also has an effect in the form of increased efficiency as shown by a decrease in the average distance traveled by materials by 20.24%.