DEFECT IDENTIFICATION AND REDUCTION IN A BENGKULU BAKERY INDUSTRY

Budiyanto , Budiyanto and Effendi, Zulman and Oktaviany, Betty (2014) DEFECT IDENTIFICATION AND REDUCTION IN A BENGKULU BAKERY INDUSTRY. In: Seminar Nasional Sains & Teknologi - II, 17-18 November 2008, Universitas Lampung.

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Abstract

Physical damages of bread produced at MR bakery, a small scale baking industries, were varied daily, and could reach more than 50 units (more than 2% total bread produced). The objectives of study were to evaluate the type of defect, identify the cause of defect products and evaluate the result of corrective actions in order to reduce the total number of defect products. Pareto chart and fishbone diagram were employed to identify the important causes of defect products and to identify the cause of each defect. In addition, control chart for 39 production days and was used to evaluate consistency and capability of production of the bread. The result of study indicated that there were five type of defects had been identified. The amount of each defects from the highesT to the lowest percentage of defects identified were burnt 1,24%; broken 0,39%; shrink 0,31%; not developed 0,30% and cracks 0,15%. The study also indicated several causes for product defect, such as over baking time, uncontrolled rotation during baking and fail to identified consistent fermentation time of the dough. Corrective actions responding to the caused of the defects resulted in decreasing the total number of defects bread products, the number of each type of defects, and improve product capability (Cp) of the quality bread up to 98,66% after corrective actions.

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