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Batuta, Doffikar
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Humanities

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IMPROVING THE QUALITY OF THE CHOCOLATE PRODUCTION PROCESS AT WAHANA INTERFOOD NUSANTARA COMPANY USING DMAIC METHOD Batuta, Doffikar; Bin Abd. Rahman, Mohamed
Journal of The Community Development in Asia Vol 6, No 1 (2023): Journal of the Community Development in Asia (JCDA)
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32535/jcda.v6i1.1955

Abstract

In this century, consumers as product users are becoming more critical and picky in their product selection due to technological and economic advances in the global market. Competition in the industrial sector and client satisfaction necessitate constant innovation by companies. A company that prioritises quality rather than quantity will have an advantage in the global market because not all companies can achieve and sustain high levels of quality. Wahana Interfood Nusantara Company is Indonesia's most complete cocoa bean processing company under the SCHOKO brand. The company processes raw cocoa beans to produce high-quality chocolate and cocoa products. One of the products that experienced a defect at the company was the white couverture chocolate product. The problem statement of this study was what types of defects contribute to the poor quality of white couverture chocolate, what factors contribute to the defects, analyse of the data collected during the production process of the product to come up with root causes and identify the optimum solution. This study uses the DMAIC method (Define, Measure, Analyze, Improve, and Control). They obtained 5 Critical to Quality: broken, cracked, peeled-off, soft, and porous. The DPMO value was 4788.49, and the Sigma value was 2.496, which means that the white couverture chocolate production process is in Indonesia's average Sigma value industry. It was found that 80% of the most dominant defects were peeled off (38.5%), cracked (28.7%), and broken (25.3%). Suggestions for improvements are given to carry out regular machine maintenance, conduct employee training, and carry out SOPs correctly.
IMPROVING THE QUALITY OF THE CHOCOLATE PRODUCTION PROCESS AT WAHANA INTERFOOD NUSANTARA COMPANY USING DMAIC METHOD Batuta, Doffikar; Bin Abd. Rahman, Mohamed
Journal of The Community Development in Asia Vol 6, No 1 (2023): January 2023
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32535/jcda.v6i1.1955

Abstract

In this century, consumers as product users are becoming more critical and picky in their product selection due to technological and economic advances in the global market. Competition in the industrial sector and client satisfaction necessitate constant innovation by companies. A company that prioritises quality rather than quantity will have an advantage in the global market because not all companies can achieve and sustain high levels of quality. Wahana Interfood Nusantara Company is Indonesia's most complete cocoa bean processing company under the SCHOKO brand. The company processes raw cocoa beans to produce high-quality chocolate and cocoa products. One of the products that experienced a defect at the company was the white couverture chocolate product. The problem statement of this study was what types of defects contribute to the poor quality of white couverture chocolate, what factors contribute to the defects, analyse of the data collected during the production process of the product to come up with root causes and identify the optimum solution. This study uses the DMAIC method (Define, Measure, Analyze, Improve, and Control). They obtained 5 Critical to Quality: broken, cracked, peeled-off, soft, and porous. The DPMO value was 4788.49, and the Sigma value was 2.496, which means that the white couverture chocolate production process is in Indonesia's average Sigma value industry. It was found that 80% of the most dominant defects were peeled off (38.5%), cracked (28.7%), and broken (25.3%). Suggestions for improvements are given to carry out regular machine maintenance, conduct employee training, and carry out SOPs correctly.
Co-Authors Bin Abd. Rahman, Mohamed