Quality Improvement to Reduce Defective Rate of Bread Products Using Taguchi Method in UMKM Kembar Pastry
Keywords:
Quality, Defect, Experimental Design, TaguchiAbstract
Kembar Pastry is one of the Small Medium Enterprise (SME) in Kepri. There are relatively high defect products in the production process, namely 13.75% for small pillow bread. One of the causes of the high defect products is an inappropriate mixture of raw material composition and improper treatment settings. From these problems, it is necessary to improve product quality by determining the combination of raw materials and proper treatment settings to produce fewer defects using the Taguchi method and provide suggestions for improvements to enhance the quality of bakery products at Kembar Pastry. By using the Taguchi method, it can be seen what factors have a significant contribution to bread defects. The result of eight experiments showed that the optimal combination of factors and levels to produce the least defective product is the upper and lower flame temperature factor, the optimal temperature is 170o C, the filling dose factor is 7 grams the burning time is 10 minutes. Suggestions for improvement for the company and the production process are the need for more detailed records, the required maintenance schedule, measuring spoons and dough molds, adding a weighing process before forming, and the use of rounding techniques
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