Debora Anne Yang Aysia
Faculty of Industrial Technology, Petra Christian University

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PENINGKATAN KUALITAS MELALUI IMPLEMENTASI FILOSOFI SIX SIGMA (Studi Kasus di sebuah Perusahaan Speaker) Jani Rahardjo; Debora Anne Yang Aysia; Susan Anitasari
Jurnal Teknik Industri Vol. 5 No. 2 (2003): DECEMBER 2003
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.08 KB) | DOI: 10.9744/jti.5.2.pp. 101-110

Abstract

The article describes the quality improvement program in a speaker company%2C through the implementation of six sigma philosophy; design a quality control system to support the result of the philosophy implementation%2C helped by the house of quality. The improvement of the quality level to 6ƒã is done by knowing the speaker¡¦s critical to quality (CTQ). The CTQ improved by minimized the highest defect. There are an analysis to six sigma indicator and the quality cost. The result is a quality improvement through the two type of speaker%2C 12¡¨ C-1230 PA ACR Pro New and 12¡¨ 30H120 SRW-38B ACR Pro New. Abstract in Bahasa Indonesia : Artikel ini membahas program peningkatan kualitas di sebuah perusahaan speaker melalui implementasi filosofi six sigma%2C perancangan perbaikan sistem pengendalian kualitas guna mendukung hasil implementasi%2C dengan bantuan rumah mutu. Peningkatan level kualitas ke arah 6ƒã dilakukan dengan mengetahui karakteritik kritis konsumen terhadap produk speaker%2C yang kemudian diperbaiki dengan meminimalkan kecacatan tertinggi. Analisa dilakukan terhadap indikator keberhasilan six sigma dan biaya kualitas. Perbandingan indikator keberhasilan menyatakan adanya peningkatan kualitas terhadap kedua tipe speaker yaitu 12¡¨ C-1230 PA ACR Pro New dan 12¡¨ 30H120 SRW-38B ACR Pro New. Six sigma%2C house of quality%2C critical to quality%2C quality cost.
PENENTUAN KOMPOSISI BAHAN BAKU OPTIMAL PRODUK KECAP X DENGAN METODE TAGUCHI Julianingsih Julianingsih; Debora Anne Yang Aysia; Donny Soegianto
Jurnal Teknik Industri Vol. 6 No. 2 (2004): DECEMBER 2004
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (109.105 KB) | DOI: 10.9744/jti.6.2.pp. 121-133

Abstract

The research aimed at getting ingredient composition of soy sauces that preferred by consumers, by means of Taguchi method. The first organoleptik test was carried out to find out consumers' responses to tastes, colors, and thickness of X soy sauces relative to other soy sauces. The results were applied as a reference in pre-experiment. Experiment results indicated that soy sauce whose composition was 23332233 was the most preferable soy sauce by consumers. The proposed' soy sauce was subject to final organoleptik test to find out consumer preference and position of the proposed' soy sauces. The results indicated that 65.4% of respondents liked the proposed' soy sauces. Tastes and thickness of the proposed' soy sauces have been more preferable by consumers relative to other soy sauces. Abstract in Bahasa Indonesia : Penelitian ini bertujuan untuk mendapatkan komposisi bahan baku kecap yang disukai konsumen, dengan menggunakan metode Taguchi. Uji organoleptik pertama dilakukan untuk mengetahui respon konsumen terhadap rasa, warna dan kekentalan kecap X terhadap kecap pesaing. Hasilnya digunakan sebagai acuan pre eksperimen. Hasil eksperimen menunjukkan bahwa kecap dengan komposisi 23332233, paling disukai konsumen. Kecap usulan diuji organoleptik akhir untuk mengetahui kesukaan konsumen dan posisi kecap usulan terhadap kecap pesaing. Hasilnya, 65,4% responden menyukai kecap usulan. Untuk rasa dan kekentalan, kecap usulan lebih disukai daripada kecap pesaing. Kata kunci: Taguchi, Rasa, Warna, Kekentalan, Organoleptik