Optimization of the Production Process with Taguchi Method

Oct 13, 2025 by magicalceylontours.com 109 views

Introduction

PT. Mega Sari's Aroma, a company engaged in the industry of rice flour and glutinous flour, faces significant challenges in maintaining the quality of its products. The high number of Afkir products (not according to standard) is a clear indication that the quality of the rice flour produced is not optimal. To overcome this problem, PT. Mega Sari's Aroma made an improvement effort by applying the Statistical Quality Control (SQC) and Taguchi Method methods. This article aims to discuss the application of SQC and Taguchi Method in improving the quality of rice flour at PT. Mega Sari's Aroma.

Recognize the Problem with Statistical Quality Control (SQC)

The application of SQC helps PT. Mega Sari's Aroma identify the types of disability that occur in rice flour. Data analysis shows that the main disability includes:

Water Content More Than 1%

High rice flour moisture can cause ease of growing fungus and affecting the taste and texture. This is a critical issue that needs to be addressed to ensure the quality of the rice flour produced.

Fiber is Still Rough

The texture of rough rice flour can reduce quality and affect the absorption in the processing. This is another significant issue that needs to be addressed to ensure the quality of the rice flour produced.

Ash Content of More Than 1%

High ash content indicates foreign material contamination that can affect food quality and safety. This is a critical issue that needs to be addressed to ensure the quality and safety of the rice flour produced.

Of the three types of disability, disability ash content of more than 1% and fiber is still rough is the most dominant. Further analysis through SQC shows that the factors that influence the emergence of disability are:

Ash Content of More Than 1%

Rotating speed of the milling machine, the length of immersion of rice, and drying temperature are the factors that influence the emergence of ash content of more than 1%.

Fiber is Still Rough

Rotating speed of grinding machines, long immersion of rice, and the screening process are the factors that influence the emergence of fiber is still rough.

Optimization of the Production Process with Taguchi Method

To find optimal solutions in overcoming disability problems, PT. Mega Sari's Aroma applies the Taguchi method. Through this method, the research team succeeded in determining the optimum level for each factor that affects the disability:

Ash Content of More Than 1%

Rotating speed of 192 rpm milling machines, rice soaking time 2.5 hours, and drying temperature 197oC are the optimum levels for each factor that affects the ash content of more than 1%.

Fiber Still Rough

Rotating Speed of 179 RPM Milling Machine, Rice Soaking Length 2.5 Hours, and 1 Hour Solidling Process are the optimum levels for each factor that affects the fiber is still rough.

Satisfactory Result

The application of Taguchi Method succeeded in reducing the amount of rice flour that did not match the standard. The average decrease in disability for ash content from 5.3 kg/day to 4.89 kg/day, and for fiber is still rough from 5 kg/day to 4.61 kg/day.

Conclusion

Application of the SQC and Taguchi Method method at PT. Mega Sari's Aroma has proven effective in improving the quality of rice flour. Identifying the factors causing disability and determining the optimum level through Taguchi Method succeeded in reducing the number of afkir products and increasing the efficiency of the production process. This success shows that the scientific and structured approach can be applied in the food industry to produce quality products and meet standards.

Recommendations

Based on the results of this study, the following recommendations are made:

PT. Mega Sari's Aroma should continue to apply the SQC and Taguchi Method methods to ensure the quality of its products.
The company should also consider implementing additional quality control measures to ensure the quality and safety of its products.
The company should also consider conducting further research to identify other factors that may affect the quality of its products.

Limitations of the Study

This study has several limitations that should be noted:

The study only focused on the application of SQC and Taguchi Method methods to improve the quality of rice flour at PT. Mega Sari's Aroma.
The study did not consider other factors that may affect the quality of the rice flour produced.
The study only considered the quality of the rice flour produced and did not consider other aspects of the production process.

Future Research Directions

Based on the results of this study, the following future research directions are suggested:

Conducting further research to identify other factors that may affect the quality of the rice flour produced.
Conducting further research to identify other quality control measures that can be implemented to ensure the quality and safety of the rice flour produced.
Conducting further research to identify other applications of SQC and Taguchi Method methods in the food industry.

Conclusion

In conclusion, the application of SQC and Taguchi Method methods at PT. Mega Sari's Aroma has proven effective in improving the quality of rice flour. Identifying the factors causing disability and determining the optimum level through Taguchi Method succeeded in reducing the number of afkir products and increasing the efficiency of the production process. This success shows that the scientific and structured approach can be applied in the food industry to produce quality products and meet standards.

Q: What is the main problem faced by PT. Mega Sari's Aroma in maintaining the quality of its products?

A: The main problem faced by PT. Mega Sari's Aroma is the high number of Afkir products (not according to standard) which indicates that the quality of the rice flour produced is not optimal.

Q: What are the types of disability that occur in rice flour at PT. Mega Sari's Aroma?

A: The main types of disability that occur in rice flour at PT. Mega Sari's Aroma are:

Water content more than 1%
Fiber is still rough
Ash content of more than 1%

Q: What are the factors that influence the emergence of disability in rice flour at PT. Mega Sari's Aroma?

A: The factors that influence the emergence of disability in rice flour at PT. Mega Sari's Aroma are:

For ash content of more than 1%:
- Rotating speed of the milling machine
- The length of immersion of rice
- Drying temperature
For fiber is still rough:
- Rotating speed of grinding machines
- Long immersion of rice
- The screening process

Q: What is the Taguchi Method and how is it applied at PT. Mega Sari's Aroma?

A: The Taguchi Method is a statistical method used to optimize the production process by identifying the factors that affect the quality of the product and determining the optimum level for each factor. At PT. Mega Sari's Aroma, the Taguchi Method is applied to identify the optimum level for each factor that affects the disability in rice flour.

Q: What are the results of the application of the Taguchi Method at PT. Mega Sari's Aroma?

A: The application of the Taguchi Method at PT. Mega Sari's Aroma resulted in a significant reduction in the number of Afkir products (not according to standard). The average decrease in disability for ash content from 5.3 kg/day to 4.89 kg/day, and for fiber is still rough from 5 kg/day to 4.61 kg/day.

Q: What are the recommendations for PT. Mega Sari's Aroma based on the results of this study?

A: Based on the results of this study, the following recommendations are made:

PT. Mega Sari's Aroma should continue to apply the SQC and Taguchi Method methods to ensure the quality of its products.
The company should also consider implementing additional quality control measures to ensure the quality and safety of its products.
The company should also consider conducting further research to identify other factors that may affect the quality of its products.

Q: What are the limitations of this study?

A: This study has several limitations that should be noted:

The study only focused on the application of SQC and Taguchi Method methods to improve the quality of rice flour at PT. Mega Sari's Aroma.
The study did not consider other factors that may affect the quality of the rice flour produced.
The study only considered the quality of the rice flour produced and did not consider other aspects of the production process.

Q: What are the future research directions based on the results of this study?

A: Based on the results of this study, the following future research directions are suggested:

Conducting further research to identify other factors that may affect the quality of the rice flour produced.
Conducting further research to identify other quality control measures that can be implemented to ensure the quality and safety of the rice flour produced.
Conducting further research to identify other applications of SQC and Taguchi Method methods in the food industry.

Q: What is the conclusion of this study?

A: In conclusion, the application of SQC and Taguchi Method methods at PT. Mega Sari's Aroma has proven effective in improving the quality of rice flour. Identifying the factors causing disability and determining the optimum level through Taguchi Method succeeded in reducing the number of afkir products and increasing the efficiency of the production process. This success shows that the scientific and structured approach can be applied in the food industry to produce quality products and meet standards.