PROCESS FLOW CHART
Resume
Jobdesk : Make crackers No: 1
People ⬜ Materials⬜
Mapped by:
1. Aysah Yusniah Putri (2210931007) 2.Murni Arpiani (2210932049) 3. Gilang Ramadhan (2210932037) 4. Ariiq Putra Kelana (2210932046) Date mapped: 08th September 2023
Activity Amount Time
O
operation 15 10.7668➩
transportation 11 43⬜
inspection 4 0.419D
delay 5 24.6527▽
storage 1 0.83Total
Activity Description
Symbols
Distance
(cm) Amount Time (hour)
Transfer tool
o ➩ ⬜ D ▽
Taking tapioca flour • 1 1 sack 0.016 Man
Weighing tapioca flour • 30 1 sack 0.083 -
Put tapioca flour into the container • 20 1 sack 0.0055 Man
Pour enough water into the container • 20 5 liters 0.0027 Man
Kneading the dough • 0 1 container 0.416 -
Adding a small amount of flour to the
dough • 10 1/4 sack 0.0027 Man
Kneading the dough until smooth • 0 1 container 0.416 -
Let the dough a night • 0 1 container 24 -
Filling another container with flour • 10 10 gr 0.0026 Man
Take the dough then transferred into a
container that already contains flour • 30 1 container 26 Man
Dough is coated with flour while
kneading it 10 1 container 0.83 -
The dough is transferred from the container to the tube machine.
• 100 1 container 0.0013 Man
Dough is put into the tube machine • 10 1 container 0.016 Man
The dough is processed by the
machine • 0 1 container 0.05 -
Two workers sit under the tube
machine • 30 - 0.016 -
Workers take molds • 50 1 container 0.002 Man
Workers hold the mould in their hands and begin moulding the dough as it emerges from the tube machine.
•
10 1 container 0.16 Man After molding, the dough is arranged
in the basket neatly • 200 20 baskets 0.83 Man
Steamer heated • 200 - 0.5 -
After baskets are filled with the molded cracker dough, the baskets are transferred to the steamer.
•
200 20 baskets 0.033 Man Pull the lid off the steamer and wait
for the dough to cook. • 100 - 0.5 -
The dough is taken out after it has been fried and put in a netted container to dry while making crackers.
• 50 3 nettes
containers 0.16 Man Crackers are arranged on the container •
200 3 netted
containers 0.16 Man Workers move the container to
outdoors to dry the crackers • 300 3 netted
containers 0.83 Man The cracker dough is dried in the sun •
0 3 netted
containers 7 -
After the dough is dry, the crackers are then transferred into sacks and stored at room temperature.
•
300 1 sack 15 Man
The cracker dough is take out from the sack
• 0 1 sack 0.83 Man
The dough is arranged in the drying
container • 10 3 netted
containers 0.16 Man The dough is dried in the sun •
300 3 netted
containers 1.5 -
Oil is heated in the frying pan • 500 5 liters 0.1 -
After drying, the cracker dough is lifted into the room
• 300 3 netted
containers 0.16 Man The dough is put into the combustion
tube • 10 3 netted
containers 0.016 Man The dough is seared while the tube is
rotated continuously over the coals.
• 0 1 tube 0.05 -
After burning the dough, put it directly into the heated frying pan.
• 20 1 tube 0.0027 man
The dough is fried until the dough rises
• 0 2 pans 0.05 -
The cooked crackers are then drained
and cooled • 20 2 pans 0.0027 -
Crackers are packed in plastics • 100 50 plastics 0.5 Man