Improvement of Workstation Towards Increment of Production Rate

Abstract

Making the most of space with suitable equipment placement while incorporating the human component into the workplace design, and properly aligning the workplace with the surrounding environment is crucial to an effective workstation design. The following study is done in a frozen food company’s production line preparing boneless chicken thigh. Study showed all the workstation involved could not reach the daily production target. The objective of this study is to identify the issues causing the low production rate and implement solutions to rectify the problem. The Genchi Genbutsu technique is used to identify the issues causing the low production rate. To solve this problem, improvements have been made to the existing workstation in terms of worktable design. As a result, the daily production target of 840 kg has been achieved after the improvement of the chicken cutting workstation. The company was also to save overtime cost by 87% per month.