Improvement Design of Packaged Juice Production Process using Business Process Reengineering
Published at : 01 Jan 1970
Volume : IJtech
Vol 15, No 6 (2024)
DOI : https://doi.org/10.14716/ijtech.v15i6.5630
Pratama, N.R., & Agustin, P.A. 2022. Improvement Design of Packaged Juice Production Process using Business Process Reengineering. International Journal of Technology. Volume 15(6), pp.
| Novandra Rhezza Pratama | Universitas Indonesia |
| Putri Amaliyah Agustin | Universitas Indonesia |
Process efficiency is required
in packaged juice production to meet the greater demand of its product. The
manual production process causes time loss, poses a bottleneck, and results in waste
due to the time-consuming process. This study aims to design an improvement in
the production process of packaged juice by eliminating the waste that occurs
to increase the productivity and efficiency of processing. Process Activity
Mapping and Waste Assessment are used to map the activities and identify waste.
The improvement design is executed using a Business Process Reengineering (BPR)
through implementing a combination of BPR best practices and simulation using
iGrafx software. Process improvement involves the entire production process
that consists of three stages, namely the puree making stage, production stage,
packaging stage. This research resulted in designs of improvement solutions.
The models of the improvement solutions are then simulated and produce an
improved production process time. This solution resulted in a 34.9% reduction
in distance traveled, and a 50.54% reduction in total processing time.
Business Process Reengineering; Packaged Juice Production; Process Activity Mapping; Waste; Waste Assessment