ANALISIS WAKTU BAKU PROSES PRODUKSI ROTI DENGAN METODE STOPWATCH DI UKM FANDRA BAKERY
Abstract
Indonesia has many industries engaged in food and culinary. Among them are small and medium enterprises (SMEs) which are very large and make a large contribution to Indonesian economy. To ensure the sustainability of the industry, there is a standard time for each production process. Standard time is the work of observing and recording the working times of both each element or cycle using the tools that have been provided. UKM Fandra Bakrie is one of the small and medium-sized industries that produce bread in Padang City. It is important to know the standard time of the bread making process so that it becomes a reference for management policies. Time measurement using the stopwatch method by calculating the cycle time of each element of bread making work. Measurement data is tested statistically using uniformity tests and data adequacy tests. Then the calculation of standard time by considering adjustment factors and leeway factors. Standard time is used as the basis in determining the amount of production in a given period and for planning production. Based on the results of the study obtained the total time standard for bread production at UKM Fandra Bakery is 287.99 seconds / unit or 4.8 minutes / unit. Thus UKM Fandra Bakery is able to produce as much as 3,200 Pcs per day.
Full Text:
PDFReferences
Afiani, R., & Pujotomo, D. (2017). Penentuan Waktu Baku Dengan Metode Stopwatch Time Study Studi Kasus CV. Mans Group. Industrial Engineering Online Journal, 6(1), 24–32.
Ardian, I. K., Mulyono, K., & Susiyanti Nurjanah. (2020). Analisis Waktu Standar Pembuatan Fitting Elbow PVC D 2 Inch Dengan Metode Stopwatch Time Study. JENIUS : Jurnal Terapan Teknik Industri, 1(2), 67–76. https://doi.org/10.37373/jenius.v1i2.57
Arif, M., Zamista, A. A., & Firmansyah. (2020). Pengukuran waktu kerja pada proses pembuatan kerupuk cabe maisatun purnama dumai. Jurnal Aplikasi Rancangan Teknik Industri (ARTI), 16(1), 79–85.
Hudaningsih, Ismi, N., & M. Riki, P. (2019). Analisa Pengukuran Beban Kerja dengan Metode Stopwatch Time Study dan FTE di UD. Prasetya Rangga. Jurnal Ilmiah Teknik Industri Dan Informasi, 7(1), 50–63.
Kumar, S. S., & Kumar, M. P. (2014). Cycle Time Reduction of a Truck Body Assembly in an Automobile Industry by Lean Principles. Procedia Mater. Sci., 5(1), 1853–1862.
Mundari, S., & Yuliaty, E. (2020). MENINGKATKAN PRODUKTIVITAS DAN PROFITABILITAS UKM TOKO ROTI JOS GANDOS. Jurnal Pengabdian Masyarakat, 2(1), 1–9.
Rinawati, D. I., Sari, D. P., & Muljadi, F. (2013). Penentuan Waktu Standar Dan Jumlah Tenaga Kerja Optimal Pada Produksi Batik Cap (Studi Kasus: Ikm Batik Saud Effendy, Laweyan). J@Ti Undip J. Tek. Ind., 7(3), 143–150.
Saputra, J., Hafrida, E., & Musri, M. (2021). Pengukuran Waktu Kerja Berbasis Stopwatch Time Study dan Analisis Keselamatan Kesehatan Kerja Pada Pabrik Tahu Sukri Bukit Batrem Dumai. Jurnal Aplikasi Rancangan Teknik Industri (ARTI), 16(1), 86–93.
Sutalaksana, I. Z. (2006). Teknik Tata Cara Kerja. Bandung: Laboratorium Tata Cara Kerja & Ergonomi, Departemen Teknik Industri ITB.
Tarwaka. (2015). Ergonomi Industri Dasar-Dasar Pergetahuan Ergonomi dan Aplikasi di Tempat Kerja Edisi II. Surakarta: Harapan Press.
Wignjosoebroto, S. (2006). Ergonomi, Studi Gerak dan Waktu. Jakarta: Guna Widya.
Yanto, & Ngaliman, B. (2017). Dasar-dasar study waktu & gerakan untuk analisis & perbaikan sistem kerja. Yogyakarta: CV. Andi Offset.
DOI: https://doi.org/10.54314/jssr.v5i2.887
Article Metrics
Abstract view : 346 timesPDF - 181 times
