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Analisis pendekatan six sigma parsial pada pengendalian kuaitas air susu sapi segar berdasarkan waktu pemerahan dan proses pendinginan

Jurnal Keuangan dan Perbankan, Volume 6, Nomor 3, Agustus 2008
Journal from JIPTUNMERPP / 2011-12-22 01:29:21
Oleh : Dani Yuniawan , Diploma 3 of Finance and Banking Merdeka University Malang (jurkubank@yahoo.com)
Dibuat : 2008-08-01, dengan file

Keyword : Six sigma, fresh cow milk

The analysis of six sigma was used to control the quality of fresh cow milk according the consumersÂ’ wants. There were three stages used in this research, that is define, measure, and analyze. Define; in this stage the identification of problem was conducted related to the consumersÂ’ wants. In this case, the consumers want to characteristics products quality (CTQ) with time of reductase of minimum 2 hours, BJ minimum of 1,0225, %l of fat minimum of 3,2%, %SNF minimum of 7,9% and %TS of 11,8%. In order to maintain and improve the consumersÂ’ satisfaction, the Koperasi SAE Pujon needs to find out the significance of squeezing time and the cooling towards the quality of fresh cow milk. Measure; in this stage, the measurement of process performance was conducted using DMPO, Sigma Capability, and Process Capability (index Cpm). The result shows that the performance of cooling process was to fulfill the consumersÂ’ wants. For the analysis data of the type weight and % fat shows that the process was able to fulfill the consumers want. While, for the data of the analysis result %TS, the process could not satisfy the consumers wants, it was because the influence of value of %SNF that did not reach minimum specification requested by consumers. However the law of %SNF content was not a problem for consumers because so far it could be counterbalanced by the high content of %fat. Analyze; in this stage, the variant analysis (ANOVA) was conducted to find out the significance of squeezing process and the cooling process. The result shows that the cooling process did not influence the quality of the fresh cow milk, while the squeezing time influence BJ, %fat, and %TS but did not influence %SNF on the fresh cow milk.

Deskripsi Alternatif :

The analysis of six sigma was used to control the quality of fresh cow milk according the consumersÂ’ wants. There were three stages used in this research, that is define, measure, and analyze. Define; in this stage the identification of problem was conducted related to the consumersÂ’ wants. In this case, the consumers want to characteristics products quality (CTQ) with time of reductase of minimum 2 hours, BJ minimum of 1,0225, %l of fat minimum of 3,2%, %SNF minimum of 7,9% and %TS of 11,8%. In order to maintain and improve the consumersÂ’ satisfaction, the Koperasi SAE Pujon needs to find out the significance of squeezing time and the cooling towards the quality of fresh cow milk. Measure; in this stage, the measurement of process performance was conducted using DMPO, Sigma Capability, and Process Capability (index Cpm). The result shows that the performance of cooling process was to fulfill the consumersÂ’ wants. For the analysis data of the type weight and % fat shows that the process was able to fulfill the consumers want. While, for the data of the analysis result %TS, the process could not satisfy the consumers wants, it was because the influence of value of %SNF that did not reach minimum specification requested by consumers. However the law of %SNF content was not a problem for consumers because so far it could be counterbalanced by the high content of %fat. Analyze; in this stage, the variant analysis (ANOVA) was conducted to find out the significance of squeezing process and the cooling process. The result shows that the cooling process did not influence the quality of the fresh cow milk, while the squeezing time influence BJ, %fat, and %TS but did not influence %SNF on the fresh cow milk.

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PropertiNilai Properti
ID PublisherJIPTUNMERPP
OrganisasiD
Nama KontakDra. Wiwik Supriyanti, SS
AlamatJl. Terusan Halimun 11 B
KotaMalang
DaerahJawa Timur
NegaraIndonesia
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Fax0341-563504
E-mail Administratorperpus@unmer.ac.id
E-mail CKOwsupriyanti@yahoo.com

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  • Editor: Wiwik Supriyanti, Dra. SS.