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All Journal Majalah Farmaseutik Journal of Halal Science and Research
Alifiya, Fhahira
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Medicine & Pharmacology Other

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Productivity Improvement Through Lean Six Sigma In Pharmaceutical Manufacturing: A Narrative Review Alifiya, Fhahira; Chairun Wiedyaningsih, Chairun; Bondan Ardiningtyas, Bondan
Majalah Farmaseutik Vol 21, No 3 (2025)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/farmaseutik.v21i3.104946

Abstract

This review examined Lean Six Sigma's (LSS) impact on pharmaceutical manufacturing productivity. Five relevant studies were identified, though targeted research in this area was limited. The studies consistently showed LSS's positive influence, highlighting its effectiveness in boosting productivity, reducing inefficiencies and waste, improving delivery, and generating cost savings. The DMAIC cycle's importance and the correlation between Six Sigma and productivity were emphasized. Lean integration (like value stream mapping) was crucial for waste elimination. One study linked lean production with sustainability. While the literature supports LSS benefits, further research is needed to explore implementation strategies and challenges. The studies confirm LSS as a powerful tool for pharmaceutical companies seeking operational optimization, quality enhancement, and productivity improvement.
Theobromine content in chocolate products: a review Alifiya, Fhahira; Guntarti, Any
Journal of Halal Science and Research Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1010.903 KB) | DOI: 10.12928/jhsr.v2i1.4434

Abstract

Chocolate is one of the foods that exist in Indonesia and one of the foods that are loved by people of all ages because of its sweet taste and it easily melts in the mouth. Theobromine is the main ingredient in chocolate products. This compound belongs to the canteen group which has a stimulant effect, relaxes the bronchial muscles, prevents coughs, reduces asthma symptoms and others. But consumed in excess of Theobromine has a side effect of burning the heart. To ensure that the main content is the main content in chocolate products, it is necessary to analyze the content of theobromine as an identity compound in chocolate. The purpose of this review article is to determine the presence of theobromine content in chocolate products, the amount of theobromine content contained in it and to find out the methods that can be used to determine theobromine content in chocolate. Literature searches were conducted on google scholar, pubmed, science direct, proquest, and springer using the keywords "analysis" OR "measurement" AND "theobromine" AND "chocolate" OR "cocoa". The inclusion used were articles with a period of 2010-2020, full text articles using Indonesian and English, the samples tested were chocolate products. Based on the search results for articles with keywords and screening according to the inclusion criteria, 6 articles were obtained. Theobromine contained in chocolate products has varying levels. The spectrophotometric methods UV-VIS, HPLC and UHPLC-HRMS can be used in determining the level of theobromine.
Co-Authors Any Guntarti Bondan Ardiningtyas, Bondan Chairun Wiedyaningsih, Chairun