Improving Product Quality by Integrating the Taguchi Loss Function Method and Lean Thinking
Peningkatan Kualitas Produk Dengan Mengintegrasikan Metode Taguchi Loss Function Dan Lean Thingking
DOI:
https://doi.org/10.21070/ups.5175Keywords:
Taguchi Loss Function, lean thingking, wasteAbstract
The increasing public interest in bakpia cakes has made the creation of business opportunities in this field increasingly open. Because in the Kejapanan Village area, Kec. Gempol, Kab. Pasuruan is one of the business centers for making bakpia cakes in East Java. The business actor in this field is Amel Bakery. MSMEs that produce traditional food are considered successful in the culinary sector in running their business. The founder of this bakpia cake business is Amel, which was founded in 2013 and is still growing today. The bakpia produced comes in various flavors ranging from green beans, pineapple jam, chocolate, cheese, strawberry etc. These types of bakpia have different defects. The aim of the research is to be able to carry out analysis and find out failures that cause waste.
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