INCREASING LINE EFFICIENCY BY USING TIMESTUDY AND LINE BALANCING IN A FOOD MANUFACTURING COMPANY

Authors

  • Nurul Nazeerah Mishan
  • Masine Md Tap Faculty of Mechanical Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru MALAYSIA

Keywords:

line balancing, work improvement, work design, economic analysis

Abstract

This paper presents a study that aims to increase the productivity and efficiency of a food processing line in a company. The selected line is the bun production line because the line contributes the highest demand. The method selected to improve this line is a combination of line balancing and work study methods. Line balancing was used to measure the inefficiency of the line and later was used to measure the effectiveness of the proposed solution. Line balance loss analysis and work study methods specifically method and time study are used to identify opportunity for improvement as well as to evaluate the effectiveness of the proposed improvements. Improved methods were proposed and time study conducted. Evaluation on the effect of the proposed improvements shows that the line balance loss is reduced from 69% to 23% and efficiency of the line is increased from 30% to 76%.

References

Mehmet C. Kocakulah Brian L. McGuire William R. Sievern. (2000). Implementing Changes in Manufacturing Competitiveness Through Productivity Gains. Competitiveness Review: An International Business Journal, Vol.10 Iss2 pp. 46-55.

Y.V.S.S.S.V. Prasada Rao, (2006),"Motivation Model for Improving Productivity in a Manufacturing Unit – A Success Story", International Journal of Productivity and Performance Management, Vol. 55 Iss 5 pp. 430 - 436.

Barnes, R. M. (1980). Motion and Time Study: Design and Measurement of Work (7thed) United States of America: John Wiley & Sons, Inc.

Mundel, M.E. (1985). Motion and Time Study (1sted). New Jersey: Prentice Hall Inc.

Shahidul M.I., S.T. Syed Shazali, (2011),"Dynamics of manufacturing productivity: lesson learnt from labor intensive industries", Journal of Manufacturing Technology Management, Vol. 22 Iss 5 pp. 664 – 678.

Stevenson, W.J. (2009). Operation Management. (10thed.) New York: McGrawHill.

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Published

2018-04-01

How to Cite

Mishan, N. N., & Md Tap, M. (2018). INCREASING LINE EFFICIENCY BY USING TIMESTUDY AND LINE BALANCING IN A FOOD MANUFACTURING COMPANY. Jurnal Mekanikal, 38(2). Retrieved from https://jurnalmekanikal.utm.my/index.php/jurnalmekanikal/article/view/22

Issue

Section

Mechanical

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