Efisiensi Kerja Pengasapan Ikan Menggunakan Time dan Motion Study

Jazuli Jazuli; Ryo Duta Pratama

doi:10.33506/mt.v12i2.5671

Authors

Jazuli Jazuli Universitas Dian Nuswantoro Semarang
Ryo Duta Pratama Dian Nuswantoro University

DOI:

https://doi.org/10.33506/mt.v12i2.5671

Keywords:

fish smoking, motion study, standard time, time study, work efficiency

Abstract

The fish smoking process in micro and small-scale industries is generally carried out manually, creating the potential for work inefficiencies due to the absence of standardized work methods and measurable working times. Differences in working methods among workers also contribute to variations in processing time and the occurrence of repetitive and ineffective work movements. This study aims to analyze work efficiency in the fish smoking process through the application of time study and motion study approaches, as well as to develop proposed improvements for more effective work methods. The research was conducted at Bu Sunardi Smoked Fish MSME involving three workers in several work activities, including fish arrangement, tray insertion, fish flipping, and fish removal. Data were collected through direct observation, stopwatch-based time measurement, video recording, and interviews. The data were analyzed to determine cycle time, normal time, standard time, standard output, and to identify inefficient work motion elements. The results showed that the standard time for worker 1 was 111.948 seconds, worker 2 was 173.193 seconds, and worker 3 was 176.448 seconds. Motion analysis indicated that the simultaneous fish flipping method using two trays was more efficient than the one-by-one flipping method. The proposed work method improvements reduced the total number of movements from 128 to 64 movements, representing a 50% reduction, and decreased the total process time from 106.21 seconds to 74.43 seconds, or by 29.92%. These findings demonstrate that the implementation of time study and motion study is effective in improving work efficiency through motion simplification and workflow improvement in the fish smoking process.

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