| dc.description.abstract | PT. Sehati Tortilla is a business engaged in the production of tortillas (kebab wraps). The production capacity of this company allows it to produce 1,500 packs of tortillas every day, hence the company requires machinery and equipment to be in the best condition. The company has several machines in its production process, and one of the most frequently experiencing breakdowns is the Spiral Mixer. The Spiral Mixer is used to mix flour, water, and other ingredients until a uniform dough is formed. The purpose of this research is to determine the effectiveness level of the Spiral Mixer using the Overall Equipment Effectiveness (OEE) method, then identify the root causes of machine breakdowns, and provide improvement suggestions using the Failure Mode and Effects Analysis (FMEA) method. The results of the effectiveness calculations for the Spiral Mixer during the period from June 2023 to February 2024 showed an average Availability value of 89.06%, where the largest influencing factor was Breakdown Loss at 8.93%. The Performance Efficiency was 86%, with the largest influencing factor being Reduced Speed Loss at 10.75%, while the Rate of Quality had already reached 100%. This means that the Reduced Speed Loss factor had the highest impact on the effectiveness of the Spiral Mixer, with the average OEE value being 72.46%, indicating the need for improvements as it is still below the 85% OEE standard. Based on the Cause and Effect Diagram, the causes of reduced speed losses are attributed to machine, human, method, and environmental factors. The FMEA analysis results showed that the frequency of Spiral Mixer breakdowns had an RPN value of 336, which falls into the high category (>300). This is caused by machine factors, specifically wear and tear on the Gearbox. The corrective actions needed include allowing a 15-minute cooling period when the Spiral Mixer is used for extended periods and lubricating it regularly every 2-4 weeks | en_US |
