Quality Control on Flour Rice with Statistical Quality Control (SQC) Method and Taguchi Method

Nurhayati Sembiring, Elisabeth Ginting, Sudikse Ingrid

2018

Abstract

This research was conducted on manufacturing companies engaged in the food industry. The production process in the company applies the make to stock system. It produces rice flour dan sticky rice flour. Rice flour is the most popular according to the market. Many defective products that arise during the flour production process are due to product quality not meeting company standards. The company's daily rice flour target can be reduced due to the high number of defective products produced. Company standard determines the quality of rice flour where the product does not meet the perceived quality is not good. The purpose of this research is to control the quality of rice flour and reduce the number of defects in rice flour. Taguchi method is one methods that can be used to make improvements. The results of the Taguchi method show that the optimum level of ash defects of more than 1% is 192 rpm milling spindle speed, 2.5 hours of rice immersion duration and 197 ° C temperature. Optimum level for crude fiber defects consists of spindle speed of milling machine is 179 rpm , the duration of soaking rice is 2.5 hours and the counting process for 1 hour. Application of the Taguchi method, the amount of rice flour that is not suitable also decreases because ash content reduces the average defect from 5.3 kg / day to 4.89 kg and for crude fiber from 5kg / day to 4.61 kg.

Paper Citation

in Harvard Style

Sembiring N., Ginting E. and Ingrid S. (2018). Quality Control on Flour Rice with Statistical Quality Control (SQC) Method and Taguchi Method.In Proceedings of the International Conference of Science, Technology, Engineering, Environmental and Ramification Researches - Volume 1: ICOSTEERR, ISBN 978-989-758-449-7, pages 267-272. DOI: 10.5220/0010084402670272

in Bibtex Style

@conference{icosteerr18,
author={Nurhayati Sembiring and Elisabeth Ginting and Sudikse Ingrid},
title={Quality Control on Flour Rice with Statistical Quality Control (SQC) Method and Taguchi Method},
booktitle={Proceedings of the International Conference of Science, Technology, Engineering, Environmental and Ramification Researches - Volume 1: ICOSTEERR,},
year={2018},
pages={267-272},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010084402670272},
isbn={978-989-758-449-7},
}

in EndNote Style

TY - CONF

JO - Proceedings of the International Conference of Science, Technology, Engineering, Environmental and Ramification Researches - Volume 1: ICOSTEERR,
TI - Quality Control on Flour Rice with Statistical Quality Control (SQC) Method and Taguchi Method
SN - 978-989-758-449-7
AU - Sembiring N.
AU - Ginting E.
AU - Ingrid S.
PY - 2018
SP - 267
EP - 272
DO - 10.5220/0010084402670272