Perancangan Ulang Tata Letak Fasilitas (Re-Layout) pada Produksi Kerupuk di UD. Sekar

Salah satu cara untuk meningkatkan produktivitas di dalam sebuah perusahaan adalah dengan perbaikan tata letak fasilitas yang terdapat pada pabrik. Beberapa pemborosan dapat terjadi pada proses produksi yang disebabkan oleh tata letak fasilitas yang kurang baik. Hal ini menjadi masalah utama dalam proses produksi kerupuk di UD. SEKAR dimana jarak gudang penyimpanan raw material jauh dengan stasiun penggorengan, dan gudang penyimpanan bumbu yang jauh dengan stasiun pembuatan adonan. Kedua hal tersebut menyebabkan wasting time dalam proses produksi kerupuk. Terlebih lagi, panjangnya jarak perpindahan material antar stasiun menybabkan bertambahnya biaya perpindahan pada proses produksi. Oleh karena itu, perancangan ulang tata letak fasilitasdiperlukan sehingga dapat meminimalkan jarak dan ongkos material handling. Metode yang digunakan untuk mendapatkan usulan tata letak baru baru yaitu dengan Activity Relationship Chart (ARC), Activity Relationship Diagram(ARD) dan Area Allocation Diagram (AAD). Hasil perhitungan total jarak perpindahan untuk existing Layout sebesesar Rp. 1.320/hari sedangkan hasil perhitungan total jarak perpindahan untuk Layout usulam sebesar Rp. 820/hari. Biaya manual material handling pada existing Layout sebesar Rp. 33.415/hari dan untuk  biaya manual material handling pada Layout usulan sebesar Rp. 22.900/hari. Perubahan yang cukup signifikan didapatkan yaitu dengan penurunan total jarak perpindahan sebesar Rp. 500/hari dan penurunan biaya material handling sebesar Rp.10.515/hari

REDESIGN OF FACILITY LAYOUT (RE-LAYOUT) ON CRACKERS PRODUCTION AT UD. SEKAR SURABAYA

One way to increase production productivity is to improve the arrangement of production sites that are not regular enough to cause ineffective and efficient activities. Various kinds of crossover can occur in the production process due to the inefficient layout of the facilities [1]. For example, the distance of the raw material storage warehouse is too far from the frying station, so it takes time for the frying process crackers, and the distance between the cracker steaming station and the drying place is too far away so that a more effective facility layout design is needed at UD. Sekar Layout arrangement is still not feasible due to the distance between the material warehouse and the work station, which is quite far; therefore, it is necessary to improve the facilities found at UD. Sekar Surabaya

Analysis of Occupational Safety and Health Risk Using the HAZOPS Method and ergonomics Approach (RULA and REBA) at UD. Sekar Surabaya

UD. Sekar Surabaya is a small and medium enterprise, which produces uyel crackers. In the development of cracker production activities, of course there is a production process that is dangerous (hazard). If not controlled this potential hazard can cause various problems, such as fatigue, musculoskeletal complaints, the risk of injury, and the most serious work accidents. The purpose of this research is to help UD. Sekar Surabaya identifies hazards in the production process to control and prevent potential hazards in the work area. To find out the ergonomic hazards, the HAZOPS method was used for identification, then followed by the NMB questionnaire to determine the part of the worker's body that felt pain. Then use the RULA and REBA methods to calculate body posture, where the results of these calculations will be used as suggestions for improvement to reduce the risk of work accidents. From the results of the hazard analysis, it can be seen that the hazards that can cause work accidents are attitudes and the physical work environment. In addition, there are ergonomic risks in the cracker production process. The risks experienced by workers are musculoskeletal complaints and pain in the neck, shoulders, arms, back, hands and feet. The recommended stations for improvement are the process of taking flour from the warehouse, the process of inserting the rack into the oven, the process of lifting the ducks to the drying station, and the process of frying crackers