Quality improvement using factorial design (a case study in manufacturing company)

Mamat, Umie Rosmida (2017) Quality improvement using factorial design (a case study in manufacturing company). Project Report. Universiti Teknikal Malaysia Melaka, Melaka, Malaysia. (Submitted)

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Abstract

In organization, the quality improvement of the product should be consistent in order to produce a better service for the customer. The purpose of this project is to improve the quality of fish crackers by maximizing the number of yield in term of its good texture. This project chooses the texture as indicator because it covers all the condition of fish crackers. The project commences with analyze in each process to find a potential defects or failures. The process that contributes to defect are mixing process, boiling process and drying process. Based on observation, the factors or input variables suspected to influence texture of fish crackers are quantity of cornstarch, duration of boiling process and duration of drying process. Each selected factors are set to low level and high level to conduct the experiment. Next, factorial design method is implemented. The purpose of this method is to build the design of experiment and identify interactions in each variable. This project used full factorial design, with two replications. Eight experiments will be run for each replication. Then, the result from the experiment will be analyzed by using Minitab software. From there, the result of ANOVA, regression model and graphical method can be obtained successfully. After that, the optimum setting for selected factors can also be determined. It is found that optimum setting is obtained when quantity of cornstarch, duration of boiling process and duration of drying process are set at low level, high level and high level respectively. Finally, based on the results, recommendation is established to the SME for improving the products quality that lead to the better performance of the company.

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