QUALITY IMPROVEMENT STRATEGY ON CRISPY CREAM PRODUCT PROCEES WITH TAGUCHI METHOD APPROACH

Noor, Asep Mohamad and Amelia, Vitha QUALITY IMPROVEMENT STRATEGY ON CRISPY CREAM PRODUCT PROCEES WITH TAGUCHI METHOD APPROACH. Proceeding, International Seminar on Industrial Engineering and Management. ISSN 1978-774X

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Abstract

This paper is an explanation of Taguchi Methods. Taguchi methods was known for a long time and used in many fields by experts and engineers. Taguchi methods were used in some fields. Using of Taguchi methods in quality improvement has already done too, like design product. This paper explains the application of Taguchi methods in analyzing the level of powder sugar smooth Crispy Cream in order to be mixing goods of bar chocolates. The application results of Taguchi method indicate that the influencing factors are machine vibrate, extracting time, sugar volume and machine lid by using plastics. It is also figure out the determining of a good level, i.e. on the vibration of machine applying level 2 (90 Rpm), the time of extracting is on level 2 (100 grams) and the machine lid is on level 1 (by using plastics)

Item Type: Article
Uncontrolled Keywords: Taguchi methods; quality improvement; Crispy Cream;
Subjects: A General Works > AI Indexes (General)
Divisions: Fakultas Teknologi Industri > Program Studi Teknik Industri
Depositing User: Mr Reza Chandra
Date Deposited: 28 Feb 2014 09:15
Last Modified: 28 Feb 2014 09:15
URI: http://repository.gunadarma.ac.id/id/eprint/1152

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