PENGUKURAN KINERJA MESIN BAKING CONE 1 DENGAN METODE OVERALL EQUIPMENT EFFECTIVENESS (OEE): STUDI KASUS PABRIK ES KRIM
DOI:
https://doi.org/10.24853/jisi.7.1.65-71Keywords:
Efektivitas, OEE, down timeAbstract
PT X adalah perusahaan yang bergerak dalam industri pembuatan es krim. PT X memproduksi berbagai jenis produk es krim, salah satunya adalah es krim cone. Produksi di PT X 80% dilakukan menggunakan mesin. PT X agar dapat bersaing kompetitif dengan perusahaan harus menjaga ketersediaan dan kualitas dari produknya, namun sering kali produksi tidak berjalan sesuai dengan perencanaan produksi yang telah dibuat sehingga menyebabkan ketersediaan produk di pasar menjadi buruk. Hal tersebut disebabkan salah satunya karena kinerja mesin, yang mana dibahas dalam penelitian ini adalah mesin Baking Cone 1. Pengukuran kinerja mesin Baking Cone 1 dilakukan dengan menggunakan Overall Equipment Effectiveness (OEE). Metode OEE adalah salah satu alat pengukuran kinerja pada industri manufaktur yang dapat mengukur berbagai jenis kerugian produksi dan menunjukkan bidang yang dapat ditingkatkan. Hasil pengukuran OEE menunjukkan efektivitas mesin baking cone tiga bulan terakhir adalah sebesar 82%. Nilai tersebut masih lebih rendah dibandingkan dengan world class OEE artinya efektivitas mesin masih dapat ditingkatkan. Penyebab dari OEE yang rendah adalah availability dan performance rate. Availibility dapat ditingkatkan dengan mengurangi down time, performance rate dapat ditingkatkan dengan perawatan mesin berkala.References
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