KAJIAN KUALITAS MINYAK GORENG SAWIT DENGAN METODE TAGUCHI QUALITY LOSS FUNCTION
Abstrak
Abstract. A company making palm olein find the results of the production
process has some variation of the characteristics of the oil, which is a variation of
colors, smells, acid number and moisture content. Variations occur due to the
heating temperature in the engine Slurry Tank, spiral heat exchange machines and
deodorize machine that changed the conditions required. This resulted in financial
losses for the company. The research was conducted by examining the
characteristics of the oil, which aims to get real-time comparison of the
characteristics and expectations of the value characteristics of color, odor, acid
number and moisture content. Furthermore, the interviews and the cost of loss
calculation using the Taguchi Quality Loss Function to improve the characteristics
of the product which is not according to specifications. Research shows loss cost
per color characteristics of 0.099%, the characteristic odor of 0.077%, the
characteristics of acid number of 0.1% and the characteristics of the water content
of 0.0002%. While the total cost of loss to Rp 269 319 600 / year. If done
improvement of production processes, then the resulting cost reductions
amounting to 18.65% or USD 50.2524 million / year. The losses reached 18.65%
showed losses during the company is quite large, so it is necessary improvement
of the production process to minimize lost production costs.
Keywords: Cooking Palm Oil, Taguchi Quality Loss Function, Product
Characteristics, Production Cost
Unduhan
Unduhan
Cara Mengutip
Terbitan
Bagian
Lisensi
The copyright to this article is transferred to Universitas Mercu Buana (UMB) if and when the article is accepted for publication. The undersigned hereby transfers any and all rights in and to the paper including without limitation all copyrights to UMB. The undersigned hereby represents and warrants that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required. The undersigned represents that he/she has the power and authority to make and execute this assignment.
We declare that:
1. This paper has not been published in the same form elsewhere.
2. It will not be submitted anywhere else for publication prior to acceptance/rejection by this Journal.
3. A copyright permission is obtained for materials published elsewhere and which require this permission for reproduction.
Furthermore, I/We hereby transfer the unlimited rights of publication of the above mentioned paper in whole to UMB. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, microform, electronic form (offline, online) or any other reproductions of similar nature.
The corresponding author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors. This agreement is to be signed by at least one of the authors who have obtained the assent of the co-author(s) where applicable. After submission of this agreement signed by the corresponding author, changes of authorship or in the order of the authors listed will not be accepted.
Retained Rights/Terms and Conditions
1. Authors retain all proprietary rights in any process, procedure, or article of manufacture described in the Work.
2. Authors may reproduce or authorize others to reproduce the Work or derivative works for the authors personal use or for company use, provided that the source and the UMB copyright notice are indicated, the copies are not used in any way that implies UMB endorsement of a product or service of any employer, and the copies themselves are not offered for sale.
3. Although authors are permitted to re-use all or portions of the Work in other works, this does not include granting third-party requests for reprinting, republishing, or other types of re-use.
