USULAN PERBAIKAN LAYOUT PRODUKSI GARAM DI CV. X SEBAGAI UPAYA MENINGKATKAN EFISIENSI, EFEKTIFITAS DAN PENERAPAN SNI 3556

Abstract

The food and beverage industry is one of the mainstay manufacturing sectors which has made a significant contribution to the national economy, both through the achievement of investment and export value. one of the production activities in which almost everyone uses the product is salt. CV. X is one of the salt producers in Lampung, where the layout of its production facilities can still be optimized by compiling a facility proximity analysis by making an ARC (Activity Relationship Chart), then compiling an ARD which becomes the basis for the layout template for production facilities (Apple 1990: 2) obtained is the displacement distance on the production floor can be optimized. The production layout is arranged based on the process layout where only one type of product is produced. From the results of the analysis and discussion, it was found that the efficiency of the resource transfer distance was 17.7%. The proposed layout also results in a more optimal flow of information, where the administration office has direct access to vital production facilities, as well as loading and unloading areas for products and raw materials that support the implementation of ISO 9001: 2015..