Increase Efficiency in the Production Process Pork Neam: A Case Study of Neam Shop in Ubon Ratchathani Province

Abstract

This research has a purpose to increase efficiency in the production process, fermented pork neam. Found that there are 2 steps to be 1) Pig skin grinding process, pig skins are splashed out of the grinder. Resulting in a waste Pig skin are spilling from the grinder, resulting in 300 grams of waste per day. The researcher has come up with a solution by using the pig skin splash protection device design. After improvement, it was found that the waste could be reduced to 20 grams from 300 grams. It reduction 280 grams or 93.33% of the total waste and 2) Neam compression process found problems that occurred after the compression process. Employees has to squeeze naem from the bag every time to get the desired size before sealing the bag. which causes wastes in the production process resulting in no added value at this stage compression process grinding fermented pig skin. The researcher has therefore designed and developed a new neam compression nozzle. As a result, each packet's weight was similar. And able to produce neam from the original 12 kilograms, took 26,280 seconds after the developing the neam head, it was found that the production of neam was increased to 16 kg or 33.33% and took only 22,680 seconds or 13.69%. As a result, neam can be produced according to customer needs and compete with competitors in the market.