Himawan, Fahmi (2020) ANALISIS DAN USULAN PERBAIKAN PRODUKTIVITAS KERJA BERDASARKAN METODE TIME AND MOTION STUDY PADA INDUSTRI RUMAH TANGGA MIE KUNING UD. BERKAH ABADI. Undergraduate thesis, Universitas Stikubank.
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Abstract
UD.Berkah Abadi merupakan industri yang memproduksi mie kuning dalam skala industri rumahan. Permasalahan yang ditemukan yaitu proses kerja pada usaha tersebut masih dikatakan belum efektif karena belum ditemukannya waktu tiap pekerjaan yang standar dan gerakan yang dilakukan oleh pekerja masih belum efektif dan beban kerja yang kurang seimbang. Penelitian ini mempunyai tujuan yaitu meningkatkan kapasitas produksi agar kebutuhan konsumen dapat terpenuhi dengan menentukan waktu baku kerja dan mengidentifikasi gerakan tiap elemen kerja agar lebih seimbang serta mengetahui kendala produksi yang lambat. Penelitian ini menerapkan metode studi waktu dan gerak, pengolahan data yang dipaparkan meliputi uji keseragamam data, uji kecukupan data, menetapkan performance rating, mencari waktu normal, mencari waktu baku dan menentukan keluaran yang standar. Hasil pengolahan data yang didapat menunjukkan bahwa waktu baku proses produksi mie kuning UD.Berkah Abadi dari awal produksi sampai pembentukan mie yaitu sebesar 15,65 menit/pack dengan output standart produksi sebesar 91 pack/hari dan setelah dilakukan perbaikan sistem gerakan kerja usulan output standart produksi bertambah sebesar 105 pack/hari. Waktu baku yang telah diketahui menyimpulkan terjadinya keterlambatan pada bagian mixing sehingga disarankan untuk penambahan pekerja agar tiap stasiun kerja seimbang dengan yang lain dan mengeliminasi gerakan-gerakan yang tidak diperlukan serta membagi gerakan tangan yang menganggur bisa produktif. Abstract UD.Berkah Abadi is an industry that produces yellow noodles on a home industry scale. The problems found were that the work process in the business was still ineffective because the time for each standard work had not been found and the movements carried out by workers were still ineffective and the workload was not balanced. This research has the aim of increasing production capacity so that consumer needs can be met by determining the standard working time and identifying the movements of each work element to make it more balanced and knowing the constraints of slow production. This research applies the time and motion study method, the data processing presented includes data uniformity testing, data sufficiency test, determining performance ratings, finding normal time, finding standard time and determining standard output. The results of data processing showed that the standard time for the production process of yellow noodles from UD.Berkah Abadi from the beginning of production to the formation of noodles is 15.65 minutes / pack with a standard production output of 91 packs / day and after repairing the work movement system, the proposed standard output production increased by 105 packs / day. The known standard time concludes the occurrence of delays in the mixing section so it is advisable to add workers so that each work station is balanced with the others and eliminates unnecessary movements and divides the idle hand movements to be productive.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Additional Information: | SKR.IV.04.51.0316 NIM 16.04.51.0014 |
| Uncontrolled Keywords: | Kata kunci :Waktu Baku, Perbaikan Sistem Kerja, Time and Motion Study |
| Subjects: | T Technology > TA Engineering (General). Civil engineering (General) |
| Faculty / Institution: | Fakultas Teknik |
| Depositing User: | Lisa Noviani Maghfiroh |
| Date Deposited: | 11 Nov 2020 03:48 |
| Last Modified: | 11 Nov 2020 03:48 |
| URI: | https://eprints.unisbank.ac.id/id/eprint/7474 |
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