Open AccessProposed Improvement of Flour Quality by using New Seven Tools Method (Case Study : XYZ Company)
Author(s) -
Rosnani Ginting,
Christopher Wibowo
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1003/1/012029
Subject(s) - quality (philosophy) , production (economics) , wheat flour , process (computing) , raw material , computer science , food science , chemistry , philosophy , epistemology , organic chemistry , economics , macroeconomics , operating system
The quality of flour is a matter that must be considered as the main output in the production process, in this case each type of flour has a different standard specification, the quality of the flour is determined by 3 main factors contained in the flour, namely moisture, protein and Ash content. The specifications of the three main factors must be achieved in order to produce quality flour and suitable for use according to the type of flour. Disruption in the production process can cause the quality of a flour not reached / not in accordance with the specifications, things that can cause disruption in the production process can be caused by several factors, namely the quality of raw materials, human factors, machine factors in the production process, work methods and work environment in the production process. So, this research was conducted using the new seven tools method to find out the main causes of quality problems in wheat flour and to find proposals to improve the quality of wheat flour. The application of this method suggests making a monitoring schedule because the main problem found in the field is not monitoring closely.