Análisis y propuesta de mejora en el proceso de producción de yogur griego de una empresa peruana mediante herramientas Lean (5S)*

• Autores: Lara Espinoza, Giancarlo, Jurado Guerrero, Rodrigo Alonso
• Formato: tesis de grado
• Fecha de Publicación: 2023
• Institución: Universidad de Lima
• Repositorio: ULIMA-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.ulima.edu.pe:20.500.12724/20116
• Enlace del recurso: https://hdl.handle.net/20.500.12724/20116
• Nivel de acceso: acceso abierto
• Materia: Yogurt; Lean manufacturing; Producción eficiente; https://purl.org/pe-repo/ocde/ford#2.11.04

The purpose of this investigation was to apply the Lean 5S methodology to the Greek yogurt production process of a Peruvian microenterprise with the aim of analyzing and propose improvements in order to promote a culture of continuous improvement. The methodology comprises the 5 stages of sort, set in order, shine, standardize, and sustain. Several engineering tools were applied to this end, such as a process operations diagram, route diagram, time study, VSM and Load/Distance Matrix. The research achieved a reduction in production time, with indicators such as a 40 % reduction in the load-distance matrix, a 36,8 % reduction in travel time, a 64,4 % reduction in preparation time and an improved lead time by 21,52 %. In addition, productivity saw an increase of 65,94 % as well as 15 % higher production efficacy.