การเพิ่มประสิทธิภาพในกระบวนการผลิตนมของอุตสาหกรรมนมแปรรูปภาคใต้

Abstract

This research aims to enhance the efficiency of the pasteurized drinking yogurt production process by reducing operation time through the application of ECRS principles (Eliminate, Combine, Rearrange, Simplify), and minimizing production losses by adopting Lean Manufacturing concepts. The study began with an analysis of the current problems in the production process, identifying sources of waste in time, resources, and raw materials. The initial production process consisted of 18 steps, which led to redundancies and delays in operations. After implementing improvements based on ECRS and Lean principles, the number of production steps was reduced to 14, resulting in a 25.23% reduction in operational time. Additionally, total production loss was reduced by 40.85%. The improvements focused on minimizing waste in four key areas: Man, Machine, Material, and Method, following the 4M framework. The improvement approach included transitioning from a paper-based system to a computer-based production planning system to reduce errors and save time, enhancing communication and raw material tracking systems, upskilling employees through specialized training and proper manpower planning, and improving machinery maintenance with a consistent preventive maintenance (PM) schedule and clearly defined standard operating procedures (SOPs). These measures significantly improved the efficiency of the production process and were aligned with the research objectives.