| Autor: |
Novrinaldi, Haryanto, A., Hanifah, U., Karim, M. A., Putra, S. A., Pramono, E. K., Sitorus, A., Mayasti, N. K. I. |
| Předmět: |
|
| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2674 Issue 1, p1-11, 11p |
| Abstrakt: |
The non-wheat noodles production line was developed to increase productivity. A case study of line balancing was carried out on Aitami SMEs. Aitami SMEs used an extrusion system in the non-wheat noodles production process. There were bottlenecks in the process flow especially on the manual processes of untangling and cutting the noodles which were done by human power. To design the noodle untangling and cutting machine based on the customer's requirements, a preliminary study is required by identifying the design requirements for the machine. The method used in this study is the 1st phase of Quality Function Deployment (QFD) called the House of Quality (HOQ). HOQ is a diagram that connects customer requirements (CRs) with engineering characteristics (ECs). The HOQ is described as a matrix that helps to identify which customer requirements affect engineering characteristics, what the relationship between engineering characteristics (ECs) and the column of weights added below the relationship matrix to indicate which engineering requirement is more important. The HOQ will result in recommendations that should be considered in designing the machine. The data of customer requirements was acquired by the questionnaire. The respondents were those who had practiced or participated in the production of non-wheat noodles. The HOQ analysis revealed that the three highest ranks of ECs were dimension of machine, assembly time, and accuracy with relative weights of 12.3%, 9.8%, and 8.7%, respectively. These ECs will be the main focus of design and critical parameters in the next QFD stage to design the untangling and cutting machines. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
