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All Journal Tibuana : Journal of Applied Industrial Engineering
Titik Koesdijati
Universitas PGRI Adi Buana Surabaya

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APPROACH OF SIX SIGMA METHOD TO CONTROL THE QUALITY OF WET MIX PRODUCTS IN THE CREAM MAKING PROCESS Titik Koesdijati; Yunia Dwie Nurcahyanie
Tibuana Vol 2 No 02 (2019): Tibuana
Publisher : UNIPA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.192 KB) | DOI: 10.36456/tibuana.2.02.1934.50-57

Abstract

One of the process making a creamer is the process of mixing liquid glucose, oil, emulsion powder and water that produces liquid creamer (wet mix / liquid mix). The wet mix results often not match with the standard which can affect the results in the next process. This is the purpose of company to make improvements in controlling wet mix in order to decrease the number of wet mix failure produced. The method used in this research was DMAIC (Define, Measure, Analyze, Improve, Control). Previous data processing was using Seven Tools, with 3 of 7 tools which are the observation sheet (check sheet), pareto diagram, and fishbone diagram. Through data processing and analysis using DMAIC obtained 3 types of failure of semi-finished products (wet mix) which was wet mix as much as 38.8889%, wet mix gross as much as 36.1111%, and wet mix browning 25,0000% and obtained sigma value at Level 3.87. Define is the stage of defining quality problems, and defined the cause. Measure is the stage of measuring the failure rate of the product. Analyze is the stage of quality improvement by analyzing factors causing product failure. Improve is an action plan to improve quality by eliminating factors causing product failure. Control is the last stage of the Six Sigma project that emphasizes the documentation and dissemination of actions that have been done.
Glucose Supply Control Using Silver Meal Heuristic Method at PT. XM Sidoarjo Titik Koesdijati; Djoko Adi Waluyo
Tibuana Vol 5 No 2 (2022): TIbuana
Publisher : UNIPA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/tibuana.5.2.5940.135-140

Abstract

Abstract Inefficient supply of glucose is a problem for PT XM Sidoarjo, where too much raw material inventory can result in high storage costs, or too little inventory causes the production process to stop. The research uses the Silver Meal Heuristic method which is based on future demand, so that the purchase of raw materials can be determined precisely. The company calculates the cost of raw materials and storage for a year using the Company's Real Method is around Rp. 16,465,582,200. If using the Heuristic Silver Meal method, the number of orders for glucose by predicting the optimal number of orders for raw materials to meet the inventory needs every month is 1,050.62 tons at a cost of Rp. 1,261,094,000. so the total cost from January to December 2020 will be Rp 15,133,128,000. Thus the savings that can be made from January to December 2020 is Rp. 1,332,454,200 with an efficiency of 8.09%. Keywords: Inventory Control, Silver Meal Heuristic Method, Glucose Raw Material.  
Co-Authors Djoko Adi Waluyo Yunia Dwie Nurchayanie