ANALYSES OF THE TAMARIND PROCESSING MACHINERY'S PRODUCTION PROCESS CAPABILITY FOR COMMUNITY BUSINESSES

The purpose of this research was to analyze the capability of the production process of the Tamarind Processing Machinery for community businesses. The research was divided into 2 phases. Phase 1 was to take 1 kg of giant sour tamarind, which had been peeled and mixed with sugar, salt, and chili powder, and put it into the input channel for transport to the leaf set. Knife-cut tamarind pieces with similar quality and faster than using manual labor. In the first round, one round of tamarind is cut, and in the second, two rounds of tamarind are cut. In each round, 200 g of tamarind are randomly selected from 1 production (1 kg of tamarind). The length of the tamarind is measured, and the tamarind is analyzed in the production process of the machine. Research found that to be defined as the qualifications and capabilities of machines, to produce 1 kg of tamarind, the machine takes an average of 1.04 minutes, which is 59.31 times faster than manual labor. The amount of loss of raw materials from the use of machines is approximately 6.67% more than that of manual labor, and the resulting workpiece shape will not be as uneven as the production from labor. As for the process capability analysis, it was found that the capability of the production process was only at a confidence level of 95.45 percent, or at a level of 1-2s. Increase production capacity, which can reduce time, reduce procedures, and reduce the amount of labor. Increase cleanliness standards in the production process, leading to higher standards of products and products. Increase confidence in the products of community businesses to be able to compete with the big competitors.