Design Of High Viscosity Batter Dispensing System To Enhance The Productivity Of Kuih Bahulu

Chea, Kah Mun (2017) Design Of High Viscosity Batter Dispensing System To Enhance The Productivity Of Kuih Bahulu. Project Report. Universiti Teknikal Malaysia Melaka, Melaka, Malaysia. (Submitted)

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Abstract

Kuih bahulu or also known as mini egg sponge cake is a traditional food in Malaysia.Kuih bahulu is a traditional mini sponge cake that baked in special moulds.Besides that,kuih bahulu is one of the common snack that can be found in the market.The request for kuih bahulu is high and it will be increased sharply during festive season such as Hari Raya Aidilfitri and Chinese New Year.The target company for traditional food manufacturing industry is Teratak Traditional Food which placed at Pulau Sebang,Alor Gajah,Melaka.Teratak Traditional Food is a small-medium enterprise(SME) that produce traditional food such as kuih bahulu and kuih rempeyek. This company will be producing a large amount of kuih bahulu in a day.Unfortunately,the kuih bahulu production line of Teratak Traditional Food is totally manual processes,which means all the processes are done by man power.Hence,the company is unable or hard to complete the order received in time which means the daily productivity of the company is low.A study of current production line was conducted by using Arena simulation software.The bottleneck of the production line was defined by the Arena simulation software.Therefore,a semi-automated batter dispensing system is designed and implemented into the current production line.The semi-automated batter dispensing system was designed and validated by using SolidWorks software.After that,a study on the redesign production line which is the semi-automation production line was carried out again by using Arena simulation software.The Arena result showed that the semi-automated batter dispensing system was made an improvement in the current production line.The productivity of manual production line was improved significantly.

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