PENDEKATAN METODE TAGUCHI DALAM MENINGKATKAN KUALITAS PROSES PEMBUATAN PRODUK SABUN CAIR PENCUCI PIRING DI PT SM
| Main Authors: | Kosasih, Wilson Wilson, Salomon, Lithrone Laricha, Henny C, Henny C |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Teknik Industri
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| Subjects: | |
| Online Access: |
http://repository.untar.ac.id/103/1/1806-4152-1-PB.pdf http://repository.untar.ac.id/103/2/1806-4153-1-PB.pdf http://repository.untar.ac.id/103/ |
Daftar Isi:
- PT SM is an industry company engaged in the manufacture of liquid soap. In producing liquid soaps found defective products due to differences in viscosity, which the company establishes quality criteria for liquid soap having a viscosity range between 9, 5-10 poise. Based on the data collected and processed by the control map l-R and Cp still note that these criteria have not been controlled and identified process capability is still low. The purpose of this research is to improve the quality of processes in the production process of the liquid soap product by determining the optimal parameter settings. Based fishbone diagram is created, found that there are three factors that affect the viscosity, among others: 1) the mass of salt; 2) The rotational speed of stirring; and 3) the volume of water. The number and value of each factor level tested in the trial obtained based on the brainstorming and max-min limit allowed. Based on the processing of the experimental results with the Taguchi method, obtained a higher quality setting process with the following parameters: 1) the amount of 8,000 grams of salt; 2) stirring rotational speed of 30 rpm; and 3) the water volume of 900 liters