IMPROVEMENT OF WORKLOAD AND PRODUCTION CAPACITY OF 520 ML BLACK SOYBEAN SWEET SOYSAUCE
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Abstract
The Sweet Soy Sauce Company in Bekasi is a food industry company that produces 520 ml black soybean sweet soy sauce. The problem experienced is the fluctuating demand for soy sauce. To overcome fluctuations in demand and determine production targets according to capacity, production workload improvements are proposed. In this research, the appropriate method for predicting the need for 520 ml black soy sauce is the Single Exponential Smoothing method with a Mean Squared Error (MSE) value of 5,72389 x 1010 for 12 months of planning. The Rough Cut Capacity Planning (RCCP) validation stage of the Master Production Scheduling (MPS) alignment plan was carried out within a period of 6 months. RCCP validation results show capacity consumption at Work Center A is 95.38% and Work Center B is 95.58%.
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References
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