Analysis Of Optimal Production Capacity Determination To Improve Operational Efficiency At Prune Home Baked

Abstract

Research aim : Aiming to determine and analyze the optimal production capacity in improving operational efficiency at Prune Home Baked through the application of Stopwatch Time Study.

Design/Methode/Approach : A quantitative descriptive approach is applied in this research. The research object is Prune Home Baked as a small-scale bakery business. Data were collected through direct observation and time measurement of each production work element, including weighing, mixing, shaping, frying, and packaging. Standard time was calculated using performance rating adjustment and allowance determination. Production capacity analysis was conducted by comparing effective working time with standard time.

Research Finding : The research indicates that the actual production capacity is still below market demand due to the absence of standardized work time measurement. The shaping process was identified as the bottleneck in the production flow. The determination of standard time provides a more accurate basis for workforce allocation and capacity planning.

Theoretical contribution/Originality : This research contributes to the application of work measurement and capacity planning theory in small-scale manual production-based SMEs, particularly in the bakery sector.

Practitionel/Policy implication : The findings are expected to help Prune Home Baked improve operational efficiency by optimizing workforce allocation and reducing production gaps without requiring additional capital investment.

Research limitation : The study is limited to one SME and focuses only on manual production activities without integrating digital production monitoring systems.