Optimizing the production process of biscuit industry as an approach to strengthening the local agricultural sector which reduce vulnerability of the global food crisis case study: analysis of waste in coconut biscuit industry with the DMAIC method

The local biscuit industry as a potential partner in the agricultural sector continues to grow rapidly. The development of local industries, including the coconut biscuit industry, must be continuouslyoptimized as an approach to empowering local agricultural sector that indirectly play a role in red...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2024-06, Vol.1364 (1), p.12080
Main Authors: Pramono, Y B, Utami, A R
Format: Article
Language:English
Subjects:
Agricultural industry
Agricultural wastes
Biscuit
Biscuits
Case studies
DMAIC
Dough
Farm buildings
Food
Food industry
Food processing
Food security
Industrial development
Piping systems
Production lines
Service life assessment
Value engineering
Value Stream Map
Waste
Waste analysis
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Summary:The local biscuit industry as a potential partner in the agricultural sector continues to grow rapidly. The development of local industries, including the coconut biscuit industry, must be continuouslyoptimized as an approach to empowering local agricultural sector that indirectly play a role in reduce vulnerability of the global food crisis. This makes the industry continue to try to find and adopt efficient and effective ways to increase product value and expand market share, one of the ways is the application of lean manufacturing. In this article, a case study is used in the coconut biscuit industry using the DMAIC analysis method and several tools such as VALSAT, fishbone diagrams and FMEA. Based on the analysis conducted, it is known that in the coconut industry there are several wastes such as unnecessary motion, defects and rework, and waiting with non-value added (NVA) activities for 784s. Therefore, further analysis is carried out regarding the proposed improvements that might be implemented. Some of the suggestions for improvement that can be given are the preparation of a buffer tank that is integrated with aload cell and transfer using a piping system, determine standardization of temperature and treatment of ovens as well as stipulation of work instructions and briefings during the initial process of the production line, analysis and evaluation of capacity, line layout, and lifetime on sugar water silo pumps and adjustments size and maintenance of dough tubs so as to reduce waste and NVA in the production process area.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1364/1/012080