Judul: Aplikasi metode QM (quality maintenance) dalam usaha mencapai zero defect rasa dan penampilan produk knorr bumbu rasa ayam di PT. Unilever, Tbk
Abstrak: Produk Knorr Bumbu Rasa Ayam merupakan salah satu produk unggulan PT. Unilever, Tbk. sebagai bumbu penyedap. Sejak PT. Knorr Narhmittel dibeli oleh Unilever tahun 2000, produksi dari brand ini merupakan yang tertinggi untuk golongan bumbu masak keseluruhan, akan tetapi walau angka produksi tinggi, diikuti pula dengan tingginya jumlah produk yang ditahan (block) karena cacat (defect) yaitu sebesar 24,02%. Hal ini disebabkan oleh rasa Ayam yang lemah, adanya gumpalan, dan rasa mentah pada produk. Hal ini berarti bahwa karakteristik kualitas rasa dan penarnpilan yang tidak rncrnenuhi standar. Sebagai salah satu perusahaan yang berorientasi mencapai zero defect, PT Unilever Tbk berkeinginan menurunkan jumlah produk yang di block yang dapat menyebabkan keterlambatan penjualan (delay) dan pengerjaan ulang (re-work). Pengerjaan ulang mcrupakan salah satu biaya kegagalan internal dalam unsur biaya kualitas dan salah satu Big Losses pada Total Productive Maintenance. Pengerjaan ulang juga merupakan kerugian pada tenaga kerja manusia, peralatan dan waktu. Untuk menurunkan defect ini maka diterapkan metode Quality Maintenance yang termasuk dalam 9 pilar Total Productive Maintenance (TPM). TPM merupakan sistem peningkatan kine1ja yang meliputi semua aspek, termasuk kualitas yang diterapkan oleh PT Unilever, Tbk. TPM bertujuan untuk rnernbentuk kultur perusahaan yang rnampu mencapai efisiensi maximum dari seluruh sistem produksi dan membentuk suasana kerja untuk mencapai Zero Accident, Zero Defect dan Zero Failure. Quality maintenance merupakan metode pemeliharaan peralatan dengan mengidentifikasi dan mengendalikan hubungan antara kualitas produk dan kerusakan serta kesalahan yang te1jadi pada 4M (Metode, Manusia, Material dan Mesin), dalam rangka mencegah te1jadinya kegagalan kualitas. Tools yang digunakan dalam metode Quality Maintenance ini antara lain brainstorming, fis!tbone diagram, why-why analisis, matrix diagram dan quality maintenance matrix. Dengan alat kerja ini diharapkan te1jadi penurunan signifikan jumlah produk yang di block karena operator sendiri dapat mengidentifikasi penyebab masalah yang rnuncul dan rnendapatkan penyelesaiannya. Solusi dari masalah ini yang didapat dari alat kerja ini antara lain, mernperbaiki panel pengatur kecepatan mesin mixer, memperbaiki timer mesin mixer, mernasang kernbali alat scrapper pada mesin mixer, pcnyediaan termometer dan ceret untuk operator rnesin mixer, mempertegas keharusan 111ei1imbang semua bahan baku dengan tirnbangan analitik, penyediaan steam supply yang cukup untuk mesin pengering, dan mempertegas keharusan untuk membersihkan filter pada mesin pengering.
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Judul: Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) dan Statistical Process Control (SPC) dalam Proses Produksi Bumbu Penyedap Rasa di PT Unilever Indonesia Tbk
Abstrak: PT Unilever Indonesia Tbk built new factory, Lion, where new savoury products are produced. As one of big company who give priority to maintaining consistency and quality of products, food quality management sistem and quality control of process is very important to do. The purpose of this research is to apply HACCP system and SPC in monitoring the Aw quality of the product. The HACCP implementation methods used consisted of pre-requisite program HACCP study, and HACCP Plan preparation based on five steps and seven principles of HACCP and The SPC methods used consisted of observation and identification of problems, brainstorming, control chart, fishbone diagram, Pareto diagram and action plan. Based on the identification and determination of CCPs of HACCP, there are four groups material that are categorized as OPRP and one OPRP in the process. There is one CCP on filling process, which the product passed through a metal detector machine to prevent contamination of foreign matter in the form of metal. The conclusion of identification problem brainstorming is Aw out of standard spesification. measurement results of samples 252 batch using i-chart indicating that the process is out of control. Using fishbone diagram, why why analysis and pareto analysis,the causes of Aw problem were analyzed. it was observed that there were four main problems contributed to 82,5% causes of this case includes RH of packing hall outside the standard (25%), semi-finished goods packaging products during the process of filling opened (25%), RH of dehumidifier outside standard (25%), and unloading time (7.5%).The action plan such as material handling monitoring along the process has been implemented to solve the problems.
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Judul: Biology and ecology of the buffalo fly, haematobia exigua de meijere (diptera:muscidae)
Abstrak: The life history of the buffalo fly was observed at room temperature of 27°-29.5°C and at a relative humidity of 48-68 percent. The eggs hatched after 17-22 hours, with an average of 18 hours. First instar larvae measured 1.25 + 0.16 mm long and 0.27 + 0.037 mm wide. reach the second larval stage. It took 6-12 hours to the second instar larvae measured 2.676 +0.187 mm long and 0.353 +0.028 mm wide. The second instar took about 12-24 hours to reach the third larval stage. The third instar measured 6.833 + 0.189 mm long and 0.919 + 0.051 mm wide. It took about 2-3 days for the third instar to become pupae. Duration of the pupal stage was about 5-7 days before the adults emerged. Under laboratory condition, the buffalo fly completed its life cycle in 9.5 to 10.5 days, whereas under field condition it took 9-14 days with an average of 10.5 days. The growth ratio which was based on the measurements of the cephalo-pharyngeal skeleton of each instar was 1.797. The preoviposition period was 8-12 days and mating usually occurred on the 6th or 7th day. The longevity of the male was 29 days, whereas it was 32 days in the female. The range of egg production under laboratory condition was between 20-139 per female fly. The belly and hind legs of the carabao were the most preferred habitat either during cloudy and cool dry or shiny and warm day. When the weather was clear and the carabao was in the shade, the flies tended to be more distributed particularly on the shoulder, dewlap, back and horns. The carabaos had relatively fewer Musca sp. and Stomoxys calcitrans than cattle; never the less carabaos had a higher infestation of buffalo fly than cattle. Oviposition occured either during the day or night but the buffalo flies were more active during the night than in the day time. The effect of various lengths of exposure time of manure in relation to the oviposition was profound. observed, the maximum number of the buffalo flies was occurred when the dung was exposed for 30 minutes. With increasing time of exposure the number and variety of insects also increase. It was evident that Sepsidae and psychodidae were the most dominant insects emerging from the dung. The number of buffalo flies also increased with increasing
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