Qomariyah, Ida Nurul (2015) Pengendalian Kualitas Tepung Terigu “PALAPA” Dengan Pendekatan Six Sigma Di PT. Pioneer Flour Mill Industries. Undergraduate thesis, Institut Teknology Sepuluh Nopember.
Preview |
Text
1313105031-Undergraduate Thesis.pdf - Published Version Download (1MB) | Preview |
Abstract
Persaingan di dunia industri kini semakin ketat dalam merebut
pangsa pasar dan kebutuhan yang dapat memuaskan konsumen. Upaya
yang dilakukan PT. Pioneer Flour Mill Industries dalam meningkatkan
kualitas produk sangat diperhatikan terutama produk tepung terigu
“Palapa”, sehingga pengontrolan kualitas yang dilakukan haruslah
selektif. Produksi tepung terigu “Palapa” pada bulan Desember 2014
menunjukkan bahwa level sigma yang dihasilkan sebesar 2,05σ. Hal ini
menjadi permasalahan bagi perusahaan karena level sigma dianggap
masih rendah. Perusahaan ingin mengetahui bagaimana peningkatan
level six sigma serta pergeseran proses produksi pada fase 1 dan fase 2
diperiode selanjutnya. Pada Tugas Akhir ini akan dilakukan penelitian
pengendalian kualitas terhadap tepung terigu “Palapa” menggunakan
peta kendali generalized variance dan T2 Hotelling dengan pendekatan
six sigma. Tujuannya yaitu ingin meningkatkan level sigma dan
mengetahui pergeseran proses pada fase 1 dan fase 2, dimana variabel
yang digunakan yaitu moisture, ash dan gluten. Data pengamatan yang
dikumpulkan untuk fase 1 adalah hasil proses produksi pada bulan
Januari - Maret 2015 dan fase 2 pada periode April - Mei 2015.
Kesimpulan yang dihasilkan yaitu pada proses produksi fase 1 memiliki
nilai level sigma sebesar 3,97σ lebih besar dari nilai level sigma pada
fase 2 yaitu 3,02σ, dikarenakan adanya kobocoran pada mesin shifter,
artinya proses produksi pada fase 1 menghasilkan DPMO lebih kecil
yaitu sebesar 6.870 kegagalan persatujuta kesempatan dibandingkan
DPMO pada fase 2 yaitu menghasilkan 314.915 kegagalan persatujuta
kesempatan
======================================================================================================
Competition in industrial is tightly fight for market share and
satisfy consumers. Efforts made by PT. Pioneer Flour Mill Industries in
improving product quality are concerned mainly wheat flour products
"Palapa", so that the quality control and need to be selective.
Production of wheat flour "Palapa" in December 2014 shows that the
sigma level generated by 2,05σ. This becomes problem for the company
because the sigma level is low. Companies want to know how to
increase the level of six sigma and shifting production processes in
phase 1 and phase 2 for next period. In this final project will be carried
out research on the quality control of the wheat flour "Palapa" using the
control chart generalized variance and T2 Hotelling with six sigma
approach. the objective being wants to increase the level of sigma and
knowing shifting process in phase 1 and phase 2. The variables used are
moisture, ash and gluten period January - March 2015 in phase 1 and
the periods April - May 2015 in phase 2. The result that the Phase 1
production process has a value of 3,97σ sigma level is greater than the
value of the phase 2 sigma level is 3,02σ, due to leaks on the engine
shifter, meaning that the production process in phase 1 resulted in
smaller DPMO is equal to 6,870 compared chance of failure per one
million, DPMO on phase 2 which produces 314 915 per one million
chance of failure.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Additional Information: | RSSt 658.562 Qom p |
| Uncontrolled Keywords: | Ash, Generalized variance, Gluten, Moisture, Six sigma, Tepung terigu, T2 Hotelling. |
| Subjects: | T Technology > TS Manufactures > TS156 Quality Control. QFD. Taguchi methods (Quality control) |
| Divisions: | Faculty of Mathematics and Science > Statistics > 49201-(S1) Undergraduate Thesis |
| Depositing User: | Mr. Tondo Indra Nyata |
| Date Deposited: | 16 Oct 2019 04:27 |
| Last Modified: | 16 Oct 2019 04:27 |
| URI: | http://repository.its.ac.id/id/eprint/71211 |
Actions (login required)
 |
View Item |