Judul: Analisis Sistem Antrian Pada Industri Pengolahan Roti (Studi Kasus Di PT Nippon Indosari Corpindo)
Abstrak: Productivity is one of important thing to be concerned in industrial development efforts because the productivity value becomes an indicator of company efficiency and effectiveness. Achievement of high productivity is determined from the continuity of production process or production balancing. Production balancing is determined by service velocity and arrival velocity or the existence of bottleneck due to queuing. The queue occured when the arrival of raw materials exceed than production capacity and at the time when arrival time faster than service time so that the following materials which arrived could not be serviced directly because of busyness services. In the bread processing industry PT Nippon Indosari Corpindo, production processed with semi-automatic system which combined between machine and operator so that there are a variety of service rate with probabilistic patterns. Therefore, production queuing of company needs to be analyzed to anticipate any additional costs due to material damage during production process. In the bread processing industry, it will cause over-fermentation and then will reduce the quality of product because of waiting time materials. If that condition continues, the material loss in company will be larger. Therefore, need a simulation to be developed with queuing theory. The research purposes was identifying queuing models that occurs in a production line, analyzing queuing system performance, identifying causing factors of queue and developing queuing models scenario. This research is limited to queuing system analysis and development models in sweet bread line PT Nippon Indosari Corpindo from raw material which arrived into first production station until the end of production station. This sweet bread line had 16 service stations that consisted of machine or room service and operator service. Sixteen stations was mixing sponge stations, first fermentation, mixing dough, floor time, dividing, rounding, intermediate proofing, filling, make up, panning, second fermentation, baking, depanning, cooling, packaging and crating. There was 6 stations using operators that was filling station (1 operator), make-up (4 operators), panning (2 operators at ripped bread items and 1 operator at filled bread items), baking (1 operator), depanning (1 operator) and crating (2 operators).
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Judul: Analisis Keseimbangan Lini dalam Proses Produksi Roti Tawar di PT Nippon Indosari Corpindo – Cikarang
Abstrak: The high growth rate in particular industries based on agriculture is followed by the development of increasingly advanced technology, will lead into a global competition and the existing problems in industries become more complex. In facing these industrialized world problems and global competition, accurately efficiency, effectiveness, and productivity are the key factors to be able to compete competitively for each agro-based industry. One of the effort that can be done to support is with some planning and designing of appropriately production systems with a continue production line balancing that influenced by operator performance, properly layout, and also the production queuing. The purpose of this research was to determine the standard working time on a number of work components that be involved in the process of white bread production, to analyze the layout, and to analyze the performance of queuing system in white bread production line that already exist. Working time measurement used to determine the standard working time by using the Westinghouse method in determining the value of adjustments and looseness. The layout analysis was analyzed by determining the level of activity relationship, total closeness rating, and activity relationship chart. Queuing analysis was done by forming a model that consisted of two types, namely material flow balancing analysis and Monte Carlo queuing simulation technique. Monte Carlo simulation technique used to obtain entity in the form of customer analysis, server analysis, and queue analysis, which are customer analysis consisted of number of finished, average waiting time (Wq), and average cycle time (W); server analysis consisted of server utilization; and queue analysis consisted of average queue length (Lq), and average waiting time (Wq). Production process in PT Nippon Indosari Corpindo was done by involving the cooperation between machines and operators which was deterministic and probabilistic. Work measurement was useful in determining the standard working time, layout analysis and queuing analysis. Time measurement was done by using the stopwatch method to the operator to determine the standard time, where the standard time that obtained from the calculation is in the amount of 8.45 hours for 1 batch (443.5 kg) of bread dough production. White bread production line at the PT Nippon Indosari Corpindo had a product layout which adjusted by its production process with have a straight line shape workmanship. Based on the analysis using the Analysis Relationship Chart, the formation changing in Raw Material and Mixing Department was needed. Its changing be based on sequence of work flow; efficiency of distance, time, and work; temperature, noise; level of comfort; ease of surveillance; and the existing of communication / work control paper. The highest value of Total Closeness Rating was Packing department (176), followed by Crating (168), Mixing (165), Oven (164), Raw Materials (92) and Finish Good department (87). The changing were made in the context of efficiency of time, distance, and packaging material transferring cost from Raw Material department onto Packing department which have a far distant. Queue analysis carried out by forming a queuing models which were divided into 9 queue model, they were Model A with a material flow balancing analysis at
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Judul: Embriogenesis ikan buta (Astyanax fasciatus)
Abstrak: Ikan buta Astyanax fasciatus adalah spesies ikan unik dari famili Characidae yang menempati perairan dalam gua di Wilayah La Cueva Chica-San Luis Potasi-Mexico. Ikan ini memiliki mata yang tereduksi (Blind Cavefish) dan warna kulit merah muda, pucat serta mengkilap.
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