Waste Reduction in Healthy Juice Production with Productivity Improvement 4.0

Abstract

Manufacturing waste reduction with productivity improvement 4.0 has a crucial role in the use of technology for efficient production development. The objective of this research is to measure the productivity increase rate of healthy juices to present the pathway of loss reduction in healthy juices with productivity improvement 4.0. The author collected data from informants through 14 activities, including observation and in-depth interviews, before analysing the received data with the Integration Definition (IDEF) process flow chart and value stream mapping using SPSS Statistics version 17.0. The study found that loss reduction in healthy juices takes place during the cutting, boiling, and pasteurizing processes. After checking the productivity increase in healthy juice production, the total time spending is eight hours and the rate of is 6.66 minutes/bottle; the total amount is 2,880 bottles, which is lower than the expected number. Therefore, the author offered the pathway for loss reduction in healthy juices with productivity improvement 4.0. The author also found that it is able to reduce the loss during the healthy juices production activity, resulting in the productivity increase to 4,000 bottles. Within eight hours, the productivity rate is 4.80 minutes/bottle, an increasing number of 38.88%. This increase benefits entrepreneurs to increase productivity efficiently and effectively.

Citation

Ruangchoengchum, P. and Ponchai, N. (2020), "Waste Reduction in Healthy Juice Production with Productivity Improvement 4.0", Barnett, W.A. and Sergi, B.S. (Ed.) Advanced Issues in the Economics of Emerging Markets (International Symposia in Economic Theory and Econometrics, Vol. 27), Emerald Publishing Limited, Leeds, pp. 63-77. https://doi.org/10.1108/S1571-038620200000027006