Pengendalian Kualitas pada Produksi Pasta Gigi
| Main Authors: | San, Gan Shu; Faculty of Industrial Tehnology, Petra Christian University, Widjojo, Susanto; Alumnus, Faculty of Industrial Tehnology, Petra Christian University |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Institute of Research and Community Outreach - Petra Christian University
, 2004
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| Subjects: | |
| Online Access: |
http://jurnalmesin.petra.ac.id/index.php/mes/article/view/15910 http://jurnalmesin.petra.ac.id/index.php/mes/article/view/15910/15902 |
| ctrlnum |
article-15910 |
|---|---|
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Pengendalian Kualitas pada Produksi Pasta Gigi</title><creator>San, Gan Shu; Faculty of Industrial Tehnology, Petra Christian University</creator><creator>Widjojo, Susanto; Alumnus, Faculty of Industrial Tehnology, Petra Christian University</creator><subject lang="en-US">productivity, product defects, quality control, factorial design.</subject><description lang="en-US">One effort to increase productivity of a production process is by decreasing the defects. This can be done by implementing the apropriate quality control. This research is conducted in a tooth paste production to seek which factors that will influence defects and uses factorial design method to get the optimum condition. Results show that the paste weight is determined by air pressure in the mixer and stirring time with optimum condition at 5 cm Hg and 80 minutes, while precision tube folded is determined by the height of tube and the height of the table with optimum condition at 189 mm and 130 mm.
Abstract in Bahasa Indonesia :
Untuk dapat meningkatkan produktivitas dari suatu proses produksi, maka salah satu langkah yang dapat diambil adalah dengan mengurangi cacat produk. Hal ini dapat dilakukan dengan menerapkan pengendalian kualitas yang memadai. Pada produksi pasta gigi ini dilakukan suatu penelitian untuk mengetahui faktor apa saja yang mempengaruhi cacat produk dan dilakukan percobaan dengan metode desain faktorial untuk mendapatkan kondisi optimum. Hasil penelitian ini menunjukkan bahwa berat pasta ditentukan oleh faktor tekanan dan waktu pengadukan dengan kondisi optimum 5 cm Hg dan 80 menit, sedangkan lipatan tube dipengaruhi oleh faktor tinggi tube dan tinggi meja dengan kondisi optimum 189 mm dan 130 mm.
Kata kunci : produktivitas, cacat produk, pengendalian kualitas, desain faktorial</description><publisher lang="en-US">Institute of Research and Community Outreach - Petra Christian University</publisher><date>2004-06-29</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>File:application/pdf</type><identifier>http://jurnalmesin.petra.ac.id/index.php/mes/article/view/15910</identifier><identifier>10.9744/jtm.1.2.pp. 163-169</identifier><source lang="en-US">Jurnal Teknik Mesin; Vol 1, No 2 (1999): OCTOBER 1999; pp. 163-169</source><language>eng</language><relation>http://jurnalmesin.petra.ac.id/index.php/mes/article/view/15910/15902</relation><rights>Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).   </rights><recordID>article-15910</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other File:application/pdf File Journal:eJournal |
| author |
San, Gan Shu; Faculty of Industrial Tehnology, Petra Christian University Widjojo, Susanto; Alumnus, Faculty of Industrial Tehnology, Petra Christian University |
| title |
Pengendalian Kualitas pada Produksi Pasta Gigi |
| publisher |
Institute of Research and Community Outreach - Petra Christian University |
| publishDate |
2004 |
| topic |
productivity product defects quality control factorial design |
| url |
http://jurnalmesin.petra.ac.id/index.php/mes/article/view/15910 http://jurnalmesin.petra.ac.id/index.php/mes/article/view/15910/15902 |
| contents |
One effort to increase productivity of a production process is by decreasing the defects. This can be done by implementing the apropriate quality control. This research is conducted in a tooth paste production to seek which factors that will influence defects and uses factorial design method to get the optimum condition. Results show that the paste weight is determined by air pressure in the mixer and stirring time with optimum condition at 5 cm Hg and 80 minutes, while precision tube folded is determined by the height of tube and the height of the table with optimum condition at 189 mm and 130 mm.
Abstract in Bahasa Indonesia :
Untuk dapat meningkatkan produktivitas dari suatu proses produksi, maka salah satu langkah yang dapat diambil adalah dengan mengurangi cacat produk. Hal ini dapat dilakukan dengan menerapkan pengendalian kualitas yang memadai. Pada produksi pasta gigi ini dilakukan suatu penelitian untuk mengetahui faktor apa saja yang mempengaruhi cacat produk dan dilakukan percobaan dengan metode desain faktorial untuk mendapatkan kondisi optimum. Hasil penelitian ini menunjukkan bahwa berat pasta ditentukan oleh faktor tekanan dan waktu pengadukan dengan kondisi optimum 5 cm Hg dan 80 menit, sedangkan lipatan tube dipengaruhi oleh faktor tinggi tube dan tinggi meja dengan kondisi optimum 189 mm dan 130 mm.
Kata kunci : produktivitas, cacat produk, pengendalian kualitas, desain faktorial |
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