An Evaluation On Production Facilities Layout of Winda and Rafi Bakery

Ela, Oktavina Putri Hasibuan (2020) An Evaluation On Production Facilities Layout of Winda and Rafi Bakery. Diploma thesis, Universitas Andalas.

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Abstract

Nowadays, the food processing industry is growing a lot, one of which is the bread product or bakery industry. This certainly causes many producers to continue to improve important aspects of the production process and their management, so that they can compete with other producers. Winda and Rafi Bakery SME’s is one of the bread industries located in Wisma Indah VI Blok G No.20, Balai Baru, Kec. Kuranji, Padang City. Facility Layout is an important part of a company. Facility Layout is a discipline that is used to regulate facilities used in companies, such as production facilities with the aim of increasing company productivity. This company is able to produce as many as 28,000 breads every day. The products offered consist of three types, namely Happy Bakery, Ceria Bakery and Sandwich Bun. At present, the owner plans to increase its production capacity to increase profits and expand its market. In addition, on the production floor there are some improper placement of facilities that do not fit the layout criteria, which causes disruption to the production process on the production floor of UKM Winda and Rafi Bakery. This study aims to determine the current condition of production capacity, whether it can meet the needs of plans to increase production capacity and also to redesign the production layout at UKM Winda and Rafi Bakery. The method used to redesign the layout is Systematic Layout Planning (SLP) Procedure. The proposed production floor layout plan is made by considering the planned increase in production targets. The area of land available to make improvements to the layout is 37.75 × 14.6 m. The results of this study are in the form of a new bread production facility layout design according to the needs of increasing production capacity.

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