Judul: Program Minimalisasi Cacat (Grade B) Produk Marinasi A dan Peningkatan Quality Awareness di PT Belfoods Indonesia
Abstrak: Controlling program of production process for product marinated A that applied in PT Belfoods Indonesia still should be improved. This can be seen from the value of defect that has been result. The objectives of this research are to reduce the percentage of defect in product marinated A with using SPC tools, such as Pareto diagram, Ishikawa diagram and check list and also to analyze employee awareness of quality by using a questionnare. Based on Pareto diagram, dominant type of defect is pink bone and coating off more than 2 cm2. It was driven by a gap among implementation and work instruction. After the improvement has been implemented by controlling the parameter process, pink bone defect has been reduced until 70.83%. While based on the result of a quetionnare, the average level of awareness employee against of the outcome of production in the departement of QA is 85.8, departement of premix is 76.00, departement of RnD is 72.50, departement of QC is 71.71, departement of production is 68.43, departemen of engineering is 59.40, finish goods is 49.32, and raw material warehouse is 44.25. Overall, the average level of awareness employess of PT Belfoods against the quality of producing stuff 60.91.
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Judul: Penerapan Statistical Process Control (SPC) dalam Analisis Pengendalian Proses Produksi Chicken Nugget di PT.Belfoods Indonesia, Bogor Jawa Barat
Abstrak: Statistical Process Control (SPC) is one of method that’s widely used in industry to control the production process. Process control is always associate with quality of finish products. PT. Belfoods Indonesia as one of meat processing company with chicken nugget as main product has used the quality system in each production process. The practice of this internship program used application of SPC, including the use of check sheets, Pareto diagram, Ishikawa diagram, graphs and control charts and scatter diagram for regression and correlation analysis. Chicken nugget ‘B’ is the product with highest defect between other nugget. Based on the interpretation of Pareto diagram, there are many curved shape product. Ishikawa diagram showed that the main cause factor is meatmix temperature setting and texture changes rapidly during storage. From result of the control chart, we knew that the temperature of dough after the mixing process, before forming and when forming process are out of control. This condition indicated that process production had loss controlled. Some of data collected also showed the temperature conditions are out of the company's specifications. Based on analysis of regression and correlation, the increased of dough temperature during forming process was very influential to product defect. The result of data collections and observation about meatmix texture and dough temperature during storage used to determine the place and time limits of storage should be done. Meatmix can’t be put on cold storage more than one hour. The final results of this study can be used to evaluate of production process control and prevent product defect.
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Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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