Abstract
This research aims to study of factors influencing trimming skill in pineapples productivity which will lead to an increase in productivity in operations. The results showed that employees’ skill is low with an average of 3 - 4 pieces per minute and the average waste was 2.5%. The group population is selected sampling group of employees 41 people with a duration of 5 months period, using the technique of providing feedforward feedback and peer learning techniques (Peer-Assisted Learning). The study found that male employees were more productive than female employees with an average productivity of 10.33 pieces per minute. Part-time employees were more productive than Permanent employees with an average productivity of 9.29 pieces per minute. The age range suitable for work was in the range of 21 - 30 years with an average productivity of 8.28 pieces per minute. In addition, it was found that the employee that has work experience period in between 1 - 5 years is the most effective. They have the highest productivity with an average of 8.27 pieces per minute. The training by using the technique giving information before practice and feedback (Feedforward and Feedback) with peer learning techniques (Peer-Assisted Learning) found that the pineapple trimming skill increased by 39% compared to the pre-training data collection, and reduce the defects caused by the pineapple processing process by 60%.
Author Information
Wisitsree Wiyaratn, King Mongkut's University of Technology Thonburi, Thailand
Anucha Watanapa, King Mongkut's University of Technology Thonburi, Thailand
Pichaya Chandit, King Mongkut's University of Technology Thonburi, Thailand
Paper Information
Conference: ACE2023
Stream: Professional Training
This paper is part of the ACE2023 Conference Proceedings (View)
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To cite this article:
Wiyaratn W., Watanapa A., & Chandit P. (2024) Factors Affecting to Skill Training in Trimming Process ISSN: 2186-5892 The Asian Conference on Education 2023: Official Conference Proceedings https://doi.org/10.22492/issn.2186-5892.2024.33
To link to this article: https://doi.org/10.22492/issn.2186-5892.2024.33
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