การปรับปรุงกระบวนการผลิตของวิสาหกิจชุมชนปลาดุกร้า ตำบลท่าซัก จังหวัดนครศรีธรรมราช

Abstract

The objective of this research was to study the Production Process Improvement of Pickled Catfish Community Enterprise Tha Sak Subdistrict Nakhon Si Thammarat Province. Based on interviews with those involved in the Pickled Catfish production process, It was found that some activities were lost in the production process, resulting in delayed delivery of goods. Therefore, it is a problem to support business expansion and open up ASEAN markets to make the production process more efficient. The scope of the study includes: 1) production efficiency, 2) Lean concept including 7Wastes, PDCA, ECRS 3) 7 QC Tools, 4) Time Study, 5) Value Analysis, 6) Production Line Balancing and Plant Layout. The study found a Problem with the drying station, it takes the most of time. Therefore, the layout of the drying plant has been adjusted to be suitable for easier and more convenient. Moreover, it has removed the fish resting process in the tank because the fish moisture has been checked and there is no need for this process. As for the raw material preparation station, there was a problem with the loss due to the production process, so the fish-knocking process was improved by knocking the fish with salt and ice at a fish pond to reduce production time and reduce 1 person in this process. As a result of the improvements, the Pickled Catfish production process was increased from 41.46 percent to 42.97 percent. The actual production time from 15.202 minutes per kilogram decreased to 12.775 minutes per kilogram And the number of employees has been reduced from 12 to 11.