Quality Improvement Analysis By Using Taguchi Method In Small Medium Enterprise (SME) Company

Muhamad Nabil Fikri, Ahmad Jawahir (2011) Quality Improvement Analysis By Using Taguchi Method In Small Medium Enterprise (SME) Company. Project Report. UTeM, Melaka, Malaysia. (Submitted)

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Abstract

The purpose of this study is to optimize the manufacturing process of a bread product based on Taguchi’s method. The Taguchi’s method is a powerful problem solving technique to improve process of performance, yield and productivity. It will useful to reduce rework costs and manufacturing cost due to excessive variability in processes and is a powerful approach to address process optimization problems with simple, effective, economical and beneficial way. This study is to identify the quality problem and to determine the relationship between controllable products design factors (mixing type, baking duration and baking temperature) and the outcomes of the process (quality of the bread produced), besides to develop the optimal controllable variables to improve the quality as a goal of this study. This study is starting with industrial visit which is to observe and understand the flow of manufacturing food process. The data collections of the controlled parameters such as mixing type, machine temperatures and time durations are collected refers to Orthogonal Array (OA) of L9 33 as the choice of parameter composition selection. The designed experiment utilized a nine-trial experiment in order to study three designed parameters. Appropriate data were collected and statistically processed via analysis of mean responses as well as of Signal-to Noise Ratio (S/N), resulting to the determination of optimal settings of the critical design parameters. The obtained result shows that the optimum setting parameter of the factors is proposed the condition of A1B2C2. Additionally, it also found that baking duration as the most significant factor that affect the quality characteristic in this project. The justification experiment is show the optimal setting parameter improves the acceptable quantity of the bread. At the end of this study, some suggestion and recommendation is proposed to improve the quality of the manufactured product of XXX Enterprise is suggested.

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