Normal view MARC view ISBD view

Six sigma application on taho production / by Rhenselle Mhae Q. Arellano and Adrian A. Samontina.

By:

Arellano, Rhenselle Mhae Q [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xiii, 58 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

658.5 Ar3 2016

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Engineering and Information Technology (CEIT)

Abstract: ARELLANO, RHENSELLE MHAE Q., and SAMONTINA, ADRIAN A., Six Sigma Application on Taho Production. Bachelor of Science in Industrial Engineering. Cavite State University, Indang, Cavite. April 2016. Adviser: Ms. Mary Joyce P. Alcazar The main objective of this study was to implement six sigma in small and medium scale [aho production that would serve as basis for standardization for achieving process excellence. This study also aimed to attain the following objectives: determine the processes in laho production; compare and analyze the processes in each taho industry; define the current issues in the taho production; recommend different improvement solutions using the DMAIC cycle in the taho industry; propose a plant layout applicable for both small and medium-scale taho industry; and evaluate the potential benefits of implementing six sigma in laho industry. The research design used by the researchers in this study was experimental method. The study's sources of data were (A) Balot and Taho Makers, (B) VCP Taho Making, (C) Three Sisters Taho Makers, and (D) Imus Taho and Tokwa Manufacturing. The researchers used the Minitab software to perform the statistical analysis on the collected data. Based on the observations made, it could be concluded that the usual process being followed starts in soaking the soya beans. The next step was grinding the soya beans with water and was placed in the boiling water. The soya beans will be cooked afterwards. After cooking, the calcium sulfate was added was set aside to wait until the laho was formed. The taho manufacturers were classified as either small-scale or medium-scale taho business. (A) Balot and Taho Maker and (B) VCP Taho Making were classified as smallscale taho manuacturers, and (C) Three Sisters Taho Makers and (D) Imus Taho and Tokwa Manufacturing were classified as medium-scale taho manufacturers. Each laho manufacturers varied depending on the processes in manufacturing the taho and the time allotment in each processes. As the processes were determined, the researchers needed to identify the current issues in taho production. The answers were about on the non-standard measurement system in the production. Specifically, those issues were the type or brand of soya beans, unformed iaho, overcooked and uncooked iaho. The methodology of this study focused on the application of the DMAIC approach. In the define phase, cooking of soya beans resulted to the highest value of value-added time and boiling of water has the highest nonvalue-added time for both small and medium-scale iaho manufacturers. In the measure phase, control charts were used to monitor the processes, and it was concluded that the cooking process was habitually producing off-specification products and an implementation of inspection system was needed to prevent the off-specification taho products from getting to the customer. In the analyze phase, deep causes of the problems in the laho production were identified were categorized as man, material, methods and machine. In the improve phase, it aimed to develop and implement the solutions that address the root causes of the problems in the taho production. The possible solutions were analyzed using Failure mode and effect analysis (FMEA). The cooking process got the highest value of RPN, meaning, this failure must be considered for remedial action immediately. In the control phase, 5s and a control plan for the expected and unexpected causes of variations were implied. As processes improved, changes were required in the plant as well. Based on the four (4) present layouts of [aho manufacturer, the researchers were able to make a new plant layout design, the manufacturing line of the proposed plant layouts were rearranged in an inverted U-shape to have a smooth workflow and to minimize non value added activities.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	658.5 Ar3 2016 (Browse shelf(Opens below))		Link to resource	Room use only	T-6528		00010658

Thesis (BS Industrial Engineering) Cavite State University

Includes bibliographical references.

College of Engineering and Information Technology (CEIT)

ARELLANO, RHENSELLE MHAE Q., and SAMONTINA, ADRIAN A.,
Six Sigma Application on Taho Production. Bachelor of Science in Industrial Engineering. Cavite State University, Indang, Cavite. April 2016. Adviser: Ms. Mary Joyce P. Alcazar
The main objective of this study was to implement six sigma in small and medium scale [aho production that would serve as basis for standardization for achieving process excellence. This study also aimed to attain the following objectives: determine the processes in laho production; compare and analyze the processes in each taho industry; define the current issues in the taho production; recommend different improvement solutions using the DMAIC cycle in the taho industry; propose a plant layout applicable for both small and medium-scale taho industry; and evaluate the potential benefits of implementing six sigma in laho industry.
The research design used by the researchers in this study was experimental method. The study's sources of data were (A) Balot and Taho Makers, (B) VCP Taho Making, (C) Three Sisters Taho Makers, and (D) Imus Taho and Tokwa Manufacturing. The researchers used the Minitab software to perform the statistical analysis on the collected data.
Based on the observations made, it could be concluded that the usual process being followed starts in soaking the soya beans. The next step was grinding the soya beans with water and was placed in the boiling water. The soya beans will be cooked afterwards. After cooking, the calcium sulfate was added was set aside to wait until the laho was formed. The taho manufacturers were classified as either small-scale or medium-scale taho business. (A) Balot and Taho Maker and (B) VCP Taho Making were classified as smallscale taho manuacturers, and (C) Three Sisters Taho Makers and (D) Imus Taho and Tokwa Manufacturing were classified as medium-scale taho manufacturers. Each laho manufacturers varied depending on the processes in manufacturing the taho and the time allotment in each processes.
As the processes were determined, the researchers needed to identify the current issues in taho production. The answers were about on the non-standard measurement system in the production. Specifically, those issues were the type or brand of soya beans, unformed iaho, overcooked and uncooked iaho.
The methodology of this study focused on the application of the DMAIC approach. In the define phase, cooking of soya beans resulted to the highest value of value-added time and boiling of water has the highest nonvalue-added time for both small and medium-scale iaho manufacturers. In the measure phase, control charts were used to monitor the processes, and it was concluded that the cooking process was habitually producing off-specification products and an implementation of inspection system was needed to prevent the off-specification taho products from getting to the customer. In the analyze phase, deep causes of the problems in the laho production were identified were categorized as man, material, methods and machine. In the improve phase, it aimed to develop and implement the solutions that address the root causes of the problems in the taho production. The possible solutions were analyzed using Failure mode and effect analysis (FMEA). The cooking process got the highest value of RPN, meaning, this failure must be considered for remedial action immediately. In the control phase, 5s and a control plan for the expected and unexpected causes of variations were implied.
As processes improved, changes were required in the plant as well. Based on the four (4) present layouts of [aho manufacturer, the researchers were able to make a new plant layout design, the manufacturing line of the proposed plant layouts were rearranged in an inverted U-shape to have a smooth workflow and to minimize non value added activities.

Submitted copy to the University Library. 02/14/2017 T-65828