Fakhri Alifin - Academia.edu (original) (raw)

Papers by Fakhri Alifin

SPeSIA, 2018

Quality is one of the most crucial elements for manufactured products. Good product quality will ... more Quality is one of the most crucial elements for manufactured products. Good product quality will increase customer loyalty and hence, higher profit for the company. SR company is a Small Medium Enterprises (SMEs) that produces bread products. Among various kinds of bread products, brioche is the main product with an average production of approximately 1000 pcs per day. In addition, brioche bread also has numerous defective products with an average of 3%-5% per 1000 pcs. However, brioche is a product baked at high temperatures, and hence, the timing of the production staff is crucial to prevent defectiveness. In this work, we use the Taguchi method to obtain factors that produce defective products and mainly the optimal factors combination. The Taguchi method uses the experimental design approach. Therefore, we chose some production factors for the experimental design, namely: baking time (factor A), baking temperature (factor B), water volume (factor C), and yeast amount (factor D). According to the results, the baking time produces the defective products significantly with a 74.4% contribution. Furthermore, we found that the optimal production factors combination is 14 minutes of baking time, 220 Celcius of baking temperature, 20 litres of water, and 7 ounces of yeast. Moreover, based on data processing using the statistical approach, the suggested design of factors combination can reduce the defective products up to 2.68% per day.

SPeSIA, 2018

Quality is one of the most crucial elements for manufactured products. Good product quality will ... more Quality is one of the most crucial elements for manufactured products. Good product quality will increase customer loyalty and hence, higher profit for the company. SR company is a Small Medium Enterprises (SMEs) that produces bread products. Among various kinds of bread products, brioche is the main product with an average production of approximately 1000 pcs per day. In addition, brioche bread also has numerous defective products with an average of 3%-5% per 1000 pcs. However, brioche is a product baked at high temperatures, and hence, the timing of the production staff is crucial to prevent defectiveness. In this work, we use the Taguchi method to obtain factors that produce defective products and mainly the optimal factors combination. The Taguchi method uses the experimental design approach. Therefore, we chose some production factors for the experimental design, namely: baking time (factor A), baking temperature (factor B), water volume (factor C), and yeast amount (factor D). According to the results, the baking time produces the defective products significantly with a 74.4% contribution. Furthermore, we found that the optimal production factors combination is 14 minutes of baking time, 220 Celcius of baking temperature, 20 litres of water, and 7 ounces of yeast. Moreover, based on data processing using the statistical approach, the suggested design of factors combination can reduce the defective products up to 2.68% per day.