Process Improvement of White Coconut Meat Production in Samut Songkhram Province

Abstract

Research on process improvement of white coconut meat production in Samut Songkhram province is the action research, aimed to study the production process of white coconut meat production, from the beginning of the production process, peeling, cracking the shell, scraping the skin of the coconut meat, to be white coconut ready for sale. And to improve the white coconut meat production process in Samut Songkhram province. The techniques used in the research were ECRS, the value chain, the seven wastes and the quality tools. The information providers are Executives and employees of the white coconut factory Samut Songkhram province. The results showed that the white coconut production process had a problem with the coconut fiber extractor machine stopped working. There was 1 non-value added activity and 10 necessary non value added activities. To improve the production process by (1) Make a working standard for loading into the coconut fiber extractor machine. (2) Include activities of preparation for internal transport, which are necessary non value added activities; to be the same activity as the main activity. (3) Change the main workload and adjust the number of employees according to the changing process; and (4) Cut off non-value added activities and activities that are not directly related to quality control of production processes and products obtained. The results of the implementation of the process improvement plan were found that: After the improvement of the white coconut production process in Samut Songkhram Province had a reduction of 12 activities, the total movement distance decreased by 2.6 meters, and the time spent throughout the process decreased by 17.11 minutes.