Analyzing The Work Process and Manpower to Produce Optimal Output in Cocktail Sausage

Abstract

Work process, either in the working time or manpower, is crucial in production; therefore, continuous improvement is conducted to ensure optimal production, reducing idle time, increasing output, or affecting rework within one product, all according to the kaizen principle. The study’s goal was to observe and compare the working time of the cocktail sausage production using the same working time (ST) and different working times (DT). The ST is the current working time for all workers, 08:00 - 16:00, while DT is where each production process, the worker will have different times in the schedule. The processing time, output, and rework were assessed during the project. The result shows that DT has reduced workers' idle time, increased output, and lower rework compared to ST. The different working time is also suitable because the worker immediately works on their designated part, making it more efficient.