Browsing by Author "Quinaucho Catota, Johanna Carolina"

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    “Estudio de tiempos para el mejoramiento del proceso productivo en la empresa de lácteos LA LOMITA"
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi: (UTC), 2024-08) Chango Tomaico, Katerin Nayeli; Quinaucho Catota, Johanna Carolina; Ruiz Carrillo, Jonathan Alexander
    The dairy company "LA LOMITA" is a micro-enterprise specialized in the production of a wide variety of dairy products, with a particular focus on the production of cheeses of different sizes and flavors. In order to improve its production process, this research focused on a time-study. This investigation started from an initial diagnosis, an ABC analysis was carried out based on the sales history of the year 2023, which identified the 500 g square Diprolac semi-soft cheese as the product with the greatest demand, representing 32% of the company's total consumption and generating an annual valuation of $82,209.60. To get a better understanding about the processes that involved in the production of this cheese, a detailed process survey of the activities was carried out, using tools such as process diagrams and course-grams, which were essential to carry out a specific time-study. The "Zero-return" method was the most appropriate for measuring times, which involved the use of a stopwatch and the direct participation of the operators. This approach allowed us to accurately calculate the average time, the normal time, the performance factor and the supplements necessary to establish a standard time, revealing a current capacity of 271.17 minutes to complete a total of 52 activities that involved in the production of the cheese. Based on these data, an improvement proposal was elaborated that included the elimination and combination of activities, which allowed the production process to be improved. As a result, a manual was developed that it details all the activities of each subprocess in order to improve the work method and minimize errors derived from the lack of the enlightenment about process of production. The optimization led to a reduction of the total production time to 259.20 minutes, involving only 43 activities, which represents a 3% improvement over the current method. The implementation of the proposal would not only reinforce the operational improvement of the company "LA LOMITA", but would also position Diprolac cheese as a key pillar in its product line, guaranteeing a more agile and profitable production process.