Time Improvement in Fruit Drying Process by using ECRS Principle

Abstract

The time improvement in the fruit drying process aims to the work improvement of employee efficiency in the drying process of the mulberry case study by using work-study techniques and time measurement techniques. We recorded the work with process charts and flow diagrams of the production process. We presented two guidelines for time improvement in the fruit drying process by using the ECRS principle to improve the work area and workload to an employee as follows: 1) We used the 6W-1H question technique to identify the problem and the ECRS principle to improve the work area in the process. It found that unnecessary movements in the work 7, 9, and 21-24, the standard time for male employees before adjustment was 52,483.24 seconds compared with after was 51,695.80 seconds to decreased 1.50 percent, and the standard time for female employees before adjustment was 56,773.63 seconds compared with after was 55,955.36 seconds to decreased 1.44 percent. 2) We used the ECRS principle to improve work efficiency with compared the best results, it was found that the allocation of work employees in the first case, reduced the employees 1 person had the minimum standard time per cycle time equals 43,608.30 seconds, which the work process in a period of 1 to 5 the standard time was 394.12 seconds, and the period of 6 to 12 was 5,452.61 seconds, and the period of 13 to 26 was 37,761.56 seconds with the performance of the employees as follows: the performance of the first-employee equals 22.00 percent, the second-employee equals 37.00 percent, the third-employee equals 21.00 percent, and the four-employee equals 0.00 percent.