Implementasi Toyota Business Practices (TBP) pada Permasalahan Proses Produksi Industri Karak Rumahan
Abstract: Karak is one of food
products favored by many indonesians. Demands for this traditional meals is
still high especially in the rainy season, so this food is good to be
developed. In some karak cottage industries especially in urban areas, their
production process has advanced, but they are still unable to fulfill high
demand. In this research, Toyota Business Practices (TBP) is used to identify
the root cause problem and propose improvement actions for the problem. Based
on TBP’s results, the problem occurs in the cutting station where there are 900
pieces of karak which are too small or large and sloping. The root cause
problem identified are the lack of a standard size for karak and equipment used
is still a regular knife. Accordingly, the proposed corrective action are the
creation of standards karak size and design of cutting tools to increase
productivity and neatness in the cutting station.
Penulis: Petra Radite, Ilham
Priadythama, Fakhrina Fahma
Kode Jurnal: jptindustridd150593
