Process sardine / mackerel and canned fish has caused a lot of waste. Tin packaging waste is generated during the production process to blame away a lot. This research aims to reduce the amount of waste in the production of canned before entering the warehouse. Operating from a survey of current conditions in the manufacturing process sardine / mackerel and canned fish. By capturing the details of waste cans case industry. Can not find that there are three types of dents, scratches and double permeability. Each stage of production volume and characteristics of the different cans. The data showed that the procedure can be found at most. To get conned into the production process. The lid and pouring water, respectively, which are canned lose a percentage of 0.97, 0.34 and 0.15, respectively, were analyzed for cause of cans of the scheme bone and a solution technique Why - Why Analysis cause. Note that the main cause of the problem comes from the employee's incorrect. Inexperience in the practice. Including the setting used was inappropriate. Proposes to amend the guidelines. Defined procedures and training to employees. To adjust the height of the exit tin lid to fit. And adjusting the speed of the machine, pour the machine accordingly. It was found that the amount of waste in the process of tin cans off the lid and pour the water out. Dropped to 0.39 percent, 0.08 and 0.05, respectively, the number of cans of overall decrease of 1.66 percent from 0.57 percent, the company can reduce the cost of production. And have the ability to compete at a higher
Keywords: canned sardines, canned mackerel, canned shortcomings of, reducing the loss.
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