Peningkatan Mutu Proses Pembuatan Cat Solvent dengan Metode Taguchi di PT JI

  Author(s)
Hery Hamdi Azwir    (Program Studi Teknik Industri, Fakultas Teknik, Universitas Presiden, Bekasi)
Mahfud Mufadhol (Program Studi Teknik Industri, Fakultas Teknik, Universitas Presiden, Bekasi)

 ) Corresponding Author
Copyright (c) 2018 Hery Hamdi Azwir
  Abstract
In a manufacturing process, quality is not only seen from the final product, but also manufacturing process.  PT JI located in Cikarang is a company that produces paints and powder coating. Currently, the company has problems with 24.16% products that need rework or additional process. To increase productivity, PT JI applies the A3 project that is Right First Time (RFT). RFT is how to create a product with a one-time process and produce a product that has good quality on the first test. The average percentage of total RFT products in September 2016-January 2017 was 75.84%. This result is still below the company target of 80%. This study found the source of problems analyzed the manufacturing process using control chart, process capability, fishbone, and pareto. Taguchi method and ANOVA are applied to improve the design process. The application of the Taguchi Method shows that the factors which influence the value of viscosity quality are number of White Spirit, Number of Genekyd, Total Tio2 (kaolin), and mixing temperature, where each factor has an optimal level of 26.01%, 56.07%, 18.78% and 45oC. Then, it is found that all control factors have significant effect on viscosity value from ANOVA analysis. The application of this Taguchi method increases the process capability to Cp = 1.68 and Cpk = 1.43 from Cp = 0.29 and Cpk = 0.18, as well as an increase in RFT percentage of 5.78% or to 81.62% over the last two months.
  Keywords
Quality Control; Taguchi Methods
  Click to Read the Full Text
PDF
  References

[1] A. Mitra, Fundamentals of quality control and improvement, Third Edit. John Wiley & Sons, 2016.

[2] A. V. Feigenbaum, Total Quality Control, Third Edit. Singapore: Mc Graw Hill Book, 1991.

[3] D. C. Montgomery, Introduction to Statistical Control Quality Control, 5th Editio. Hoboken NJ: Wiley, 2004.

[4] S. Assauri, Manajemen Operasi dan Produksi, Edisi keti. Jakarta: PT Raja Grafindo Persada, 2016.

[5] J. M. Juran, Juran on leadership for quality. New York: Simon and Schuster, 2003.

[6] S. Muis, Metodologi Six Sigma Teori dan Aplikasi di Lingkungan Pabrikasi. Yogyakarta: Graha Ilmu, 2014.

[7] S. Taguchi, Genichi, Chowdhury and W. Yuin, Taguchi’s Quality Engineering Handbook. New Jersey: John Wiley & Sons, Inc., 2005.

[8] R. Rakasita, B. W. Karuniawan, and A. I. Juniani, “Optimasi Parameter Mesin Laser Cutting Terhadap Kekasaran Dan Laju Pemotongan Pada Sus 316l Menggunakan Taguchi Grey Relational Analysis Method,” J@TI UNDIP J. Tek. Ind., vol. 11, no. 2, pp. 97–106, 2016.

[9] A. Anantama, N. B. Puspitasari, and A. Arvianto, “Menentukan Kombinasi Optimal Parameter Coffee Roasting Untuk Mendapatkan Roasted Bean Dengan Tingkat Kematangan Medium Roast Menggunakan Metode Taguchi,” J@TI UNDIP J. Tek. Ind., vol. 10, no. 3, pp. 163–168, 2015.

[10] N. Irawati, N. T. Putri, and A. H. B. Adi, “Strategi Perencanaan Jumlah Material Tambahan dalam Memproduksi Semen dengan Pendekatan Taguchi untuk Meminimalkan Biaya Produksi (Study Kasus PT Semen Padang),” J. Optimasi Sist. Ind., vol. 14, no. 1, pp. 176–191, 2016.

[11] M. S. Effendi, A. M.K., and A. Hendrawan, “Peningkatan Kekuatan Puntir Produk Baling-Baling Kapal Bahankuningan Dengan Pendekatan Metode Taguchi Pada Industri Kecil Pengecoran Negara Kandangan Kalimantan Selatan,” J. Spektrum Ind., vol. 12, no. 1, pp. 29–41, 2014.

[12] M. Hartono, “Meningkatkan mutu produk plastik dengan metode taguchi,” J. Tek. Ind., vol. 13, no. 1, pp. 93–100, 2012.

[13] R. Purwaningsih, N. Utami, and H. Kuncara, “Penentuan Parameter Permesinan Terbaik Untuk Meminimasi Penyimpangan Geometri Kesilindrisan Baut Segienam J-01 Dengan Metode Taguchi,” J@TI UNDIP J. Tek. Ind., vol. 1, no. 1, pp. 1–9, 2006.

[14] J. Julianingsih, D. A. Y. Aysia, and D. Soegianto, “Penentuan Komposisi Bahan Baku Optimal Produk Kecap X Dengan Metode Taguchi,” J. Tek. Ind., vol. 6, no. 2, pp. 121–133, 2005.

[15] J. Julianingsih and F. Prasetyo, “Penentuan Kondisi Pengolahan dan Penyajian Bumbu Rawon Instan Bubuk Dengan Metode Taguchi,” J. Tek. Ind., vol. 5, no. 2, pp. 90–100, 2004.

StatisticsArticle Metrics

This article has been read : 64 times
PDF file viewed/downloaded : 25 times