Increasing production efficiency using karakuri principle (a case study in small and medium enterprise)

Dewanti Anggrahini*, Yudha Prasetyawan, Sri Indriyani Diartiwi

*Corresponding author for this work

Research output: Contribution to journalConference articlepeer-review

6 Citations (Scopus)


The number of Small and Medium Enterprise (SME) in food processing is increasing. It achieves about 70% from the total businesses established in Indonesia. One of the SME produce wingko, a traditional snack from East Java region which made from coconut, glutinous rice flour, and sugar. The process of making wingko consists of mixing, pouring, baking and packaging that mostly done manually by one or two operators. Through an analysis of the existing condition of the production process, it can be concluded that automation could be achieved with the oven machine, supported by conveyor that utilizes the karakuri kaizen method. This study proposes an integration design of material handling and baking machine that appropriate to be implied in the SME. Furthermore, calculation of indicators to measure the successfulness of the automation implementation is also conducted. The new system performs a significant improvement. This machine reduced the cycle time around 39%, especially in mixing and baking process. The manufacturing lead time is decreased about 55 minutes, while the production capacity is increased to 7 units per hour.

Original languageEnglish
Article number012117
JournalIOP Conference Series: Materials Science and Engineering
Issue number1
Publication statusPublished - 20 Jul 2020
Event2nd Tarumanagara International Conference on the Applications of Technology and Engineering, TICATE 2019 - Jakarta, Indonesia
Duration: 21 Nov 201922 Nov 2019


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