The combination of the kaizen approach with the Design of Experiment (DoE) method for improving quality of the bread and donut products in SMEs

Tri Ngudi Wiyatno, Hibarkah Kurnia, Isria Miharti Maherni Putri, Rifal Nugroho

Abstract


Competition for Small and Medium Enterprise (SME) products is currently getting tougher, in terms of quality, timely delivery, and competitive prices. SME customers of bread and donut products sometimes complain about the visual quality of bread and donut products that are stale, burnt, and dirty. The purpose of this research is to reduce product defects during the production process and improve the quality of the bread and donut products. This research method uses a Kaizen approach combined with the Design of Experiment (DoE) one-shoot case study method and uses organoleptic tests to assess the quality of bread and donut products. This study found that there were 3 product defect problems, namely bread and donut defects that did not rise, burnt donut defects, bread defects, and dirty donuts. This research resulted in a decrease in defects of 65% from 3.84% to 1.07%. While the best DoE test results used dough type C with 10 grams fermipan/yeast composition and 15 grams bread improver, stove 165-1750C, equipment cleaning frequency 1 time for each dough, and organoleptic test with 10% beetroot extract addition resulted in a color aspect score of 70 %, 65% aroma aspect, 68.5% texture aspect, and 70% taste aspect which is liked by many people.

 


Keywords


Bread and Donuts; Design of Experiment; Organoleptic Test; Kaizen; Quality Improvement

Full Text:

PDF

References


S. Kumar, A. K. Dhingra, and B. Singh, “Process improvement through Lean-Kaizen using value stream map: a case study in India,” Int. J. Adv. Manuf. Technol., vol. 96, no. 5–8, pp. 2687–2698, 2018, doi: 10.1007/s00170-018-1684-8.

J. Doshi and D. Desai, “Application of failure mode & effect analysis (FMEA) for continuous quality improvement - multiple case studies in automobile SMEs,” Int. J. Qual. Res., vol. 11, no. 2, pp. 345–360, 2017, doi: 10.18421/IJQR11.02-07.

N. P. R. Yuliartini and K. D. Pramita, “Analisis SWOT dalam Menetukan Strategi Pemasaran Roti dan Donat di Lembaga Pemasyarakatan Kelas IIA Padang,” J. Komun. Hukum,Volume 7 Nomor 1 Februari 2021, vol. 8, no. 1, pp. 469–480, 2022, [Online]. Available: https://ejournal.undiksha.ac.id/index.php/jkh/issue/view/863

D. Chway, T. H. Jung, and C. S. Shin, “Dark matter filtering-out effect during a first-order phase transition,” Phys. Rev. D, vol. 101, no. 9, p. 95019, 2020, doi: 10.1103/PhysRevD.101.095019.

M. K. Nasoik, R. B. Jakaria, A. S. Cahyana, and B. I. Putra, “Talas Cripic Packaging Design Using Kansei Engineering And Analytical Hierarchy Process (Ahp) Method Desain,” Semin. Nas. Call Pap. Fak. Sains dan Teknol., vol. 4, no. June, pp. 1–13, 2023.

N. Kadek and R. Sari, “Analisis Pengendalian Kualitas Proses Produksi Pie Susu Pada Perusahaan Pie Susu Barong di Kota Denpasar,” E-Jurnal Manaj. Unud, vol. 7, no. 3, pp. 1566–1594, 2018, doi: 10.24843/EJMUNUD.2018.v7.i03.p016.

D. Sjarifudin and H. Kurnia, “The PDCA Approach with Seven Quality Tools for Quality Improvement Men's Formal Jackets in Indonesia Garment Industry,” J. Sist. Tek. Ind., vol. 24, no. 2, pp. 159–176, 2022, doi: 10.32734/jsti.v24i2.7711.

H. M. Asih, T. T. Suhariyanto, and M. C. Ramadhan, “Designing Standard Operation Procedure to Produce Environmentally Friendly Liquid Detergent,” Opsi, vol. 15, no. 2, p. 317, 2022, doi: 10.31315/opsi.v15i2.6446.

H. Kurnia, C. Jaqin, and H. Manurung, “Implementation of the DMAIC Approach for Quality Improvement at the Elastic Tape Industry,” J@ti Undip J. Tek. Ind., vol. 17, no. 1, pp. 40–51, 2022, doi: 10.14710/jati.17.1.40-51.

Dias Irawati Sukma, I. Setiawan, H. Kurnia, W. Atikno, and H. H. Purba, “Quality Function Deployment in Healthcare: Systematic Literature Review,” J. Sist. Tek. Ind., vol. 24, no. 1, pp. 15–27, 2022, doi: 10.32734/jsti.v24i1.7297.

F. F. Dieny, D. Y. Fitranti, B. Panunggal, and I. Safitri, “Pengaruh pemberian sari umbi bit (beta vulgaris) terhadap kadar hemoglobin dan performa atlet sepak bola,” J. Gizi Indones. (The Indones. J. Nutr., vol. 5, no. 2, pp. 119–126, 2017, doi: 10.14710/jgi.5.2.119-126.

W. Solichah, D. Utomo, F. Pertanian, and U. Y. Pasuruan, “Pengaruh konsentrasi CMC ( Carboxyl Methyl Cellulose ) dan gula aren terhadap fisikokimia dan organoleptik selai umbi it ( Beta vulgaris L .) ekstrak jahe merah,” vol. 14, no. 36, pp. 118–131, 2023, doi: 10.35891/tp.v14i1.3784.

M. S. Hidayatullah Elmas, “Pengendalian Kualitas Dengan Menggunakan Metode Statistical Quality Control (Sqc) Untuk Meminimumkan Produk Gagal Pada Toko Roti Barokah Bakery,” Wiga J. Penelit. Ilmu Ekon., vol. 7, no. 1, pp. 15–22, 2017, doi: 10.30741/wiga.v7i1.330.

J. W Creswell, Research-Design_Qualitative-Quantitative-and-Mixed-Methods-Approaches Forth Edition, Fourth Edi. United Kingdom: Sage Publication Ltd, 2014.

K. Barbeau, K. Boileau, F. Sarr, and K. Smith, “Path analysis in Mplus: A tutorial using a conceptual model of psychological and behavioral antecedents of bulimic symptoms in young adults,” Quant. Methods Psychol., vol. 15, no. 1, pp. 38–53, 2019, doi: 10.20982/tqmp.15.1.p038.

S. Nasution and R. D. Sodikin, “Perbaikan Kualitas Proses Produksi Karton Box Dengan Menggunakan Metode DMAIC Dan Fuzzy FMEA,” J. Sist. Tek. Ind., 2018, doi: 10.32734/jsti.v20i2.488.

A. Haslindah, A. Andrie, S. Aryani, and F. Nur Hidayat, “Penerapan Metode HAZOP Untuk Keselamatan Dan Kesehatan Kerja Pada Bagian Produksi Air Minum Dalam Kemasan Cup Pada PT. Tirta Sukses Perkasa (CLUB),” J. Ind. Eng. Manag., vol. 1, no. 1, pp. 20–24, 2020, doi: 10.47398/just-me.v1i1.511.

T. Aprianto, A. Nuryono, I. Setiawan, H. Kurnia, and H. H. Purba, “Waste Analysis in the Speaker Box Assy Process to Reduce Lead Time in the Electronic Musical Instrument Industry,” Qual. Innov. Prosper., vol. 26, no. 3, pp. 53–65, 2022, doi: 10.12776/qip.v26i3.1744.

D. Sjarifudin, H. Kurnia, H. H. Purba, and C. Jaqin, “Implementation of the Six Sigma approach for increasing the quality of formal men ’ s jackets in the garment industry,” J. Sist. dan Manaj. Ind., vol. 6, no. 1, pp. 33–44, 2022, doi: 10.30656/jsmi.v6i1.4359.

H. Kurnia, C. Jaqin, H. H. Purba, and I. Setiawan, “Implementation of Six Sigma in the DMAIC Approach for Quality Improvement in the Knitting Socks Industry,” tekstilvemuhendis, vol. 28, no. 124, pp. 269–278, 2021, doi: 10.7216/1300759920212812403.

M. Mohan Prasad, J. M. Dhiyaneswari, J. Ridzwanul Jamaan, S. Mythreyan, and S. M. Sutharsan, “A framework for lean manufacturing implementation in Indian textile industry,” Mater. Today Proc., vol. 33, pp. 2986–2995, Jan. 2020, doi: 10.1016/J.MATPR.2020.02.979.

S. Dewi, J. Alhilman, and F. T. D. Atmaji, “Evaluation of Effectiveness and Cost of Machine Losses using Overall Equipment Effectiveness (OEE) and Overall Equipment Cost Loss (OECL) Methods, a case study on Toshiba CNC Machine,” IOP Conf. Ser. Mater. Sci. Eng., vol. 847, no. 1, 2020, doi: 10.1088/1757-899X/847/1/012020.

E. M. Ratri, E. B. G., and M. Singgih, “Peningkatan Kualitas Produk Roti Manis pada PT Indoroti Prima Cemerlang Jember Berdasarkan Metode Statistical Process Control (SPC) dan Failure Mode and Effect Analysis (FMEA),” e-Journal Ekon. Bisnis dan Akunt., vol. 5, no. 1, p. 31, 2018, doi: 10.19184/ejeba.v5i1.7729.

C. Jaqin, H. Kurnia, H. H. Purba, T. D. Molle, and S. Aisyah, “Lean Concept to Reduce Waste of Process Time in the Plastic Injection Industry in Indonesia,” Niger. J. Technol. Dev., vol. 20, no. 2, pp. 73–82, 2023, doi: 10.4314/njtd.v18i4.1396.

S. Norawati and Zulher, “Analisis Pengendalian Mutu Produk Roti Manis Dengan Metode Statistical Process Control (SPC) Pada Kampar Bakery Bangkinang,” Menara Ekon., vol. V, no. 2, pp. 103–110, 2019.

N. G. N. Desianti, “Analisis Pengendalian Kualitas Produk Dengan Menggunakan Statistic Processing Control (SPC) Pada CV. Pusaka Bali Persada (Kopi Banyuatis),” J. Pendidik. Ekon. Undiksha, vol. 10, no. 2, p. 637, 2019, doi: 10.23887/jjpe.v10i2.20151.

R. Riyan and H. B. Ariyono, “Usulan Perbaikan Kualitas Proses Produksi Wafer Abon dengan Metode Six Sigma,” JIEMS (Journal Ind. Eng. Manag. Syst., 2017, doi: 10.30813/jiems.v10i1.38.

A. Adyatama and N. U. Handayani, “Perbaikan Kualitas Menggunakan Prinsip Kaizen Dan 5 Why Analysis: Studi Kasus Pada Painting Shop Karawang Plant 1, Pt Toyota Motor Manufacturing Indonesia,” J@ti Undip J. Tek. Ind., vol. 13, no. 3, p. 169, 2018, doi: 10.14710/jati.13.3.169-176.

T. N. Wiyatno and H. Kurnia, “Increasing Overall Equipment Effectiveness in the Computer Numerical Control Lathe Machines Using the Total Productive Maintenance Approach,” J. Optimasi Sist. Ind., vol. 15, no. 2, pp. 284–292, 2022, doi: 10.31315/opsi.v15i1.7284.

A. P. Pradana, M. Chaeron, and M. S. A. Khanan, “Implementasi Konsep Lean Manufacturing Guna Mengurangi Pemborosan Di Lantai Produksi,” Opsi, vol. 11, no. 1, p. 14, 2018, doi: 10.31315/opsi.v11i1.2196.

B. T. Pramesti, R. Oktavera, and V. Y. Risonarta, “Pemilihan Keputusan Penggunaan Soda Api (NaOH) Sebagai Alternatif Pengganti Thinner Cairan Pembersih Cat pada Logam Dengan Menggunakan Metode Analityc Network Process (ANP),” Opsi, vol. 11, no. 2, p. 112, 2018, doi: 10.31315/opsi.v11i2.2551.

H. Kurnia, C. Jaqin, and H. H. Purba, “Quality improvement with PDCA approach and design of experiment method in single socks industry in Indonesia,” Int. Conf. Informatics, Technol. Eng. 2021, vol. 2470, no. 1, pp. 1–12, 2022, doi: 10.1063/5.0080179.

F. Hanifan, A. Ruhana, and D. Yuni Nur, “Pengaruh Substitusi Sari Umbi Bit (Beta vulgaris L.) terhadap Kadar Kalium, Pigmen Betalain dan Mutu Organoleptik Permen Jeli,” Maj. Kesehat., vol. 3, no. 1, pp. 33–41, 2016, doi: 10.21776/ub.majalahkesehatan.003.01.5.




DOI: https://doi.org/10.31315/opsi.v17i1.11108

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Sekretariat :
Jurusan Teknik Industri
FTI UPN "Veteran" Yogyakarta
d.a Jalan Babarsari 2 Tambakbayan Yogyakarta 55281
Telp. (0274) 486256
Website http://jurnal.upnyk.ac.id/index.php/opsi
email : jurnal.opsi@upnyk.ac.id

 

indexed by:

 
 
 


Lisensi Creative Commons
This work is Licensed Under a Creative Commons Attribution 4.0 International license.

View My Stats