ENHANCING COCONUT WATER PRODUCTION PROCESS ACCORDING TO GMP GUIDELINES AND EVALUATING IMPACT BY SIMULATION MODELING OF BAN KLANG KHLONG TAPLANG COMMUNITY ENTERPRISE, SAMUT SAKHON PROVINCE

Abstract

In recent years, the food and beverage industry has seen the importance of improving production processes to comply with Good Manufacturing Practices (GMP) guidelines, a modifying the process layout flow had been to play an important role in increasing product quality and production system efficiency. The objective of this research is to assess the effect of improving the coconut water production process flow chart in accordance with GMP guidelines in terms of productivity and work in process (WIP). The ways of the implementation method would be to use a relationship chart to analyze the interdependence between 8 main activities according to GMP guidelines, and then using the simulation techniques to compare the workflow before and after the renovation. The results showed that productivity increased in all activities by an average of 889.25 units or 31.32 percent. This improvement was the resulted of a more continuous flow of raw materials after improvements to the original production layout and resulting in a decrease in the amount of work during the production process, which it shows that the efficiency of the production process has improved.

This research also contributes to empirical evidence for quantitative process improvements showing the effectiveness of GMP principles to use for coconut water production. The results underscore the significance of aligning production processes with regulatory standards and leveraging simulation tools for optimizing efficiency and competitiveness. This study not only improves our understanding of the dynamics of process improvement, but also provides actionable insights for practitioners seeking to enhance productivity and streamline operations in the beverage manufacturing sector.